Marie Biscuit

Marie Biscuit is a very popular round shaped biscuit, also famous by the name Marie Gold, Marie Gold biscuits are quite similar to rich tea biscuits; the difference lies in terms of flavor, with vanilla flavor added to Marie Gold biscuits. The top surface of the biscuit has its name engraved onto it. Also, the edges are engraved with a convoluted design. These biscuits are quite popular as tea time snacks in various countries which include Mexico, Portugal, Australia, Pakistan, Costa Rica, India, Spain, and South Africa.      

 

History of Marie Biscuits

The origin of Marie Gold biscuit can be traced back to 1874, when it was created for the first time in London in a bakery called Peek Freans for celebrating the marriage ceremony of Maria Alexandrovna, Grand Duchess of Russia, who was getting married to Edinburgh’s Duke. Thereafter, these biscuits became popular all over Europe, especially in Spain. Mass production of Marie biscuit was carried out in Spain after the Spanish civil war, so as to use up the surplus wheat, hence making the biscuit a sign of economic recovery of Spain.  

 

Marie Biscuit Recipe- Ingredients Used and Preparation Overview

The recipe for Marie biscuit suggests the use of sugar, wheat flour, vanilla flavoring, and vegetable oil as its ingredients.

 

Dough is made by combining together all the ingredients, which is then rolled out, and cut into round shape with cookie cutter. Thereafter, the name and the design are engraved and the biscuits are baked.

 

Uses of Marie Biscuits

A few popular uses of Marie biscuit are given here:

 

  • The most popular use of this biscuit is to eat it as a snack with tea or coffee.

 

  • Due to their soft texture, Marie biscuits are fed to small children as first solid food. The biscuits are soaked in milk before giving to the children.

 

  • The biscuits can also be used in various home baked dishes like cakes, pudding, chocolate rolls etc.   

 

  • A sandwich may also be created by spreading a mix of condensed milk or marmite and butter in between two biscuits. Golden syrup is used to cover the biscuit, and the biscuit is then crumbled in jelly and custard.

 

  • Spanish people normally eat custard with a Marie biscuit on top of it.

 

 

  

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