Ingredients

• 125g butter, chilled, chopped
• 1 3/4 cups plain flour, plus extra for dusting
• 1/3 cup caster sugar
• 1 egg
• 1 tablespoon malted milk powder
• 1 tablespoon milo powder
• 2 teaspoons cocoa powder

Method

• Step 1 Place butter, flour and sugar in a food processor. Process until mixture resembles fine crumbs. Add egg. Process until mixture just comes together. Divide mixture in half. Return half to the food processor. Add milk powder. Process until combined. Turn dough out onto a lightly floured surface. Knead until smooth. Shape into a disc. Cover in plastic wrap. Refrigerate for 20 minutes.
• Step 2 Place remaining dough in food processor. Add milo and cocoa. Process until combined. Turn dough out onto a lightly floured surface. Knead until smooth. Shape into a disc. Cover in plastic wrap. Refrigerate for 20 minutes.
• Step 3 Preheat oven to 170C/150C fan-forced. Line 4 large baking trays with baking paper. Roll out milk powder dough between 2 sheets of baking paper until 5mm thick. Using a 3cm round cutter, cut rounds from dough, re-rolling and cutting trimmings. Place rounds, 2cm apart, on prepared trays. Press the end of a 5mm-wide straw together to form a mouth shape. Using the picture as a guide, press a 2mm round piping nozzle, 7mm round piping nozzle and the straw into each round to make different faces. Repeat process with milo dough.
• Step 4 Bake, 1 tray at a time, for 8 minutes or until light golden and cooked through. Stand for 5 minutes. Transfer to a wire rack to cool completely. Serve a few cookies in a lunchbox as a treat (see notes).