MARIE – the dunkable biscuits

Most of us have gone past childhood with an affinity to a certain kind of biscuits. My boys, as they are growing up, have drifted away from Oreos, and now enjoy their chai by dipping Marie biscuits in them to savour its taste, before sipping down the brew. They have now acquired the skill to time the dunk just enough not to let the biscuit collapse into the tea.

O’ Maria!!

Tea dipped Marie biscuits taste best when had with English Breakfast Tea, and it shouldn’t come as a surprise that these biscuits originated from England. The very first Marie Biscuit was created in London, England in 1874 by the Peek Freans bakery to commemorate the wedding of Maria Alexandrovna, Russia’s Grand Duchess to the Duke of Edinburg. Originally called Maria, the biscuit became very popular throughout Europe, specifically in Spain where it became the country’s symbol of economic recovery after the Civil War.

The wedding of Maria Alexandrovna, Russia’s Grand Duchess to the Duke of Edinburg.

The face that inspired a zillion biscuits!

Marie, Grand Duchess of Russia

But how could a plain simple Marie biscuit be linked to a royal wedding?

Following the Industrial Revolution, as the working hours expanded, the overseas trade through sea route saw new openings, and long distance train journeys became the norm, biscuits gained popularity as the instant food, easy to carry, with long shelf life. Biscuit producing bakeries mushroomed all over Europe and the biscuit vendors needed a strategy to attract buyers to beat the competition.

Vintage Biscuit tin

The bakeries came up with new types and shapes and even names that suggested royal links. Making a biscuit and linking it to Maria’s marriage was easy, with a standard recipe for a semi-sweet biscuit being used with a machine to punch its circular shape, the pattern of holes and a design around the rim and ‘Maria’ in the centre. Originally called ‘Maria’, these biscuits later grew in popularity by the name ‘Marie’.

What made Marie biscuits this popular?

Post civil war, Europe saw a wheat surplus. Spanish bakeries produced Marie biscuits in mass quantities to utilize this excess produce of wheat. The demands of growing industrialisation established the first global Marie brands, with names that are still familiar like Huntley & Palmer, McVities & Peek Frean.

Ruling the world….

Marie Biscuits are very popular in several countries like, Venezuela, Spain, Mauritius, Denmark, Brazil, Norway, the Philippines, Portugal, Mexico, Costa Rica, Australia, Egypt, Sri Lanka, Ukraine, South Africa, Pakistan, Finland and Sweden…

… and India!

The market for Maries in India is booming. The Economic Times recently reported that while biscuits were growing at 7-8% overall, Maries were zooming at 17-18%. Cookies and cream biscuits were growing that fast too, but Maries were managing it despite being plain.

The magic behind Marie

The person who crafted the first Marie biscuit finds no place in recorded history, but I find these biscuits visually appealing and graceful for its simple design. Just like me, the simplicity of Maries seems to appeal to many people. It makes them versatile, far more than richer biscuits which have fillings and more fat. Maries are sweet, but not too much, so they complement other foods – be it jam, cheese, spreads, marmalade or honey. A lot many desserts have been built on the foundation of crushed and milk-soaked Maries.

Kek batik dessert made with Marie biscuits

Everyone’s biscuit

More than anything else, what makes these biscuits grow in popularity is its acceptance by the medical experts in management of patients with lifestyle diseases. When my mother was diagnosed with Type 2 Diabetes, she was advised by the doctor to avoid sugar completely. But the diet chart given to her allowed two Marie biscuits with her morning tea.

Marie biscuit is considered as a healthy biscuit (doesn’t healthy-biscuit sound like an oxymoron?) and it is recommended by dieticians for calorie-conscious people. Maries also qualify as the first solid food for toddlers.

The Marie is arguably the most recognisable biscuit—being distinctive, affordable and present almost everywhere. That it makes for the perfect accompaniment to tea only ups its popularity quotient. Not to forget its dieter-friendly character and composition.

Marie – the global cousins!

When it comes to Marie biscuits, there are several brands to choose from and one of the most popular is the Britannia Marie from India.

SPAIN

In Spain, one of the biggest brands of the Marie Biscuit is the Maria Cookies. These are large biscuits in golden brown coloring and faint imprint. They are not very sweet, but quite flaky and crisp. Another Spanish brand is the Rio Maria and these are biscuits that are thin, very crisp and very sweet.

MEXICO

In Mexico, the Pagasa Marias Cookies make crunchy Marie biscuits, while according to the Maria Gamesa; they produce the Original Marie biscuits.

UK

In UK the biggest producer of Marie Biscuits is Crawford’s, the company that produces airy and light biscuits with vanilla flavor. These biscuits are great to be paired with tea. Crawford’s is proud to say that their Marie Biscuits have no artificial flavours and colourings.

USA

In the United States, Marias brand under Goya Foods is a popular Marie Biscuits brand, while the Maria Brand is well-known in Canada under President’s Choice biscuit manufacturer.

PHILIPPINES

In the Philippines, Fibisco, the country’s top biscuit manufacturer, has popularized this biscuit variety as a great starting food for toddlers. There are three Fibisco made brands of this biscuit; Marie, Marie Time and Marie Munch.

INDIA

In India, Treff Marie Biscuits by Disha Foods is one of the most popular brands. Other popular brands of Marie Biscuits in India include: Mariebon (Bonn Food Industries); Vita Marie (Britannia Industries); and Marie Light (ITC Limited).

Other globally known producers of Marie Biscuit are: Regal Maria Biscuits (Indonesia); Marriebiscuits (Pally, Holland); English Biscuit Manufacturers’ Peek Freans (Pakistan); & Grupo Siro’s Maria, Maria Dorada and Maria Clasica (Spain).

Will the real Marie stand up please?

Although Marie biscuits are found around the world, there is a precise method in its crafting which makes it so unique.

Marie biscuits are made with medium protein flour and contain SMS to develop a soft extensible dough. The doughs are mixed on horizontal mixers to a temperature of 40-42 degrees Celsius. The dough is sheeted and cut in standard shape and size. The dough used in the process has the following special features:

• Flour should not exceed 9.0% protein. Higher protein will result in a hard biscuit.
• Cornflour and maize flour are used to reduce the total gluten content and make a more tender eating biscuit.
• SMS will modify the protein to make a soft extensible dough.
• Doughs have strong, developed gluten which raises an elastic dough, which is sheeted and cut.
• It often shrinks in the first stage of baking
• Doughs have low sugar and fat
• Doughs have water contents typically of around 12%
• Marie Biscuits are traditionally baked on a steel band.
• Humidity in the first part of the baking is important to achieve good volume and a smooth surface sheen
• Biscuits are baked to low moisture contents, around 1.5% – 3.0%

Marie Biscuits are undoubtedly the most popular biscuits in the world. The mere fact that there are biscuit manufacturers from all over the world that produce them is enough to prove that these biscuits have indeed captured the hearts of people from all nations. Due to the sugar and wheat flour content of Marie biscuits, diabetics are advised to take them in moderation. People of all ages have enjoyed the delicious taste of the Marie Biscuit, which can be considered as the most popular biscuits or cookies in the world.

Have you read our food buzz this month?