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The biscuit is spherical and generally has the name embossed upon its top surface, the edges of which can be also embossed with an complex layout. It is made with wheat flour, sugar, palm oil or sunflower seed oil and, not like the wealthy tea biscuit, is commonly vanilla-flavoured.
The Marie biscuit changed into created by way of the London bakery Peek Freans in 1874 to commemorate the marriage of the Grand Duchess Maria Alexandrovna of Russia to the Duke of Edinburgh. It became popular all through Europe, specifically in Spain wherein, following the Civil War, the biscuit have become a image of the u . S .’s economic restoration after bakeries produced mass quantities to eat a surplus of wheat.

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Many don’t forget that the apparent flavour of Maries makes them, like wealthy tea biscuits, particularly suitable for dunking in tea. Other popular strategies of consuming the biscuit encompass the use of two to make a sandwich with butter and marmite or condensed milk spread in among; protecting it with golden syrup; or crumbling it up in custard and jelly (gelatin dessert). Marie biscuits are frequently served to kids, and to babies who may be served the biscuits softened in milk as their first ‘stable’ meals. Marie biscuits also are a not unusual ingredient in domestic-baking recipes.

In Spain, natillas custard is commonly served with a Maria biscuit on top.

Spanish Natillas, usually served with a María biscuit on top
In Uruguay, they are served full of dulce de leche and sprinkled with shredded coconut. In Brazil, they’re soaked in milk and then stacked in layers of chocolate and vanilla-flavoured custard cream, with whipped cream and crushed cashew nuts on pinnacle to make pavé, a totally famous Brazilian dessert. In Ireland, the biscuits are called Marietta and synthetic by way of Jacob’s. In Malaysia, human beings use them specially for making batik cake.
The Maa-ree biscuit is still one of the favorite ingredients in Pakistan, and continues to be fed on with tea.