For some milo is a milk booster, and with the aid of lactation cookies (brewer yeast and rolled oats is a must), almost 90% of breastfeeding mothers benefits and see the increase of their supply.
No doubt lactation cookies does help in supply, breast-feeding mothers are still encouraged to have a well-balanced diet, increase water intake, frequently latching or consistent pumping to maintain supply.
This recipe makes about 60 cookies using the cookies tray.
1 cup all-purpose flour
1-1/2 tsp baking powder
1/2 tsp salt
1 cup brown sugar ( or 3/4 cup white sugar)
1 cup butter, softened
1-1/2 tbsp vanilla extract
3 tbsp flaxseed
4 tbsp brewers yeast
4 tbsp water
1 teaspoon Himalaya salt
1/2 cup milo
2-1/2 cups rolled oats
1. Mixed all ingredients in Bowl A.
2. In Bowl B: Mixed butter and sugar until smooth. Add in vanilla extract and eggs, beat until creamy.
3. Add in all ingredients, one by one (except for oats), and mixed well.
4. Add in rolled oats slowly and mixed well.
5. Roll the dough into small balls, place it on baking paper or put it in a cookie tray.
6. Pre-heat the oven to 180 degree (degree varies, depends on your oven model) and bake for 10-12 mins or till the edge of the biscuits turn golden brown.
As this is freshly baked cookies with no preservatives, cookies will last up to 5-7 days in room temperature, 1 month in the fridge and 3 months in freezer.
Baking conversion guide > Here.