Homemade Marie Biscuit

I am a big fan of Marie biscuit that I already tasted almost all of the Marie biscuit brands those are available in Indonesia. The melted in your mouth kind of texture, or you can have it by dunk it in warm beverages for seconds before it goes like sweet smooth texture on your tongue. How can I resist? Curious to make the copycat, so I made Homemade Marie Biscuit! 

Have you ever wondered who is "Marie"? It was in 1874 when the Grand Duchess Maria Alexandrovna of Russia married to the Duke of Edinburgh, and they had Marie biscuit specially created from London for their celebration day. This was also the story behind imprinted "Marie" on the biscuit! The biscuit then became popular on entire Europe.

The biscuit commodities were distributed all over the world by the English and Spanish sailors. The low level of water content made the biscuits hard to get expired. And seems like the world cannot resist the tastiness either! From England, to Argentina, to Zimbabwe, they all have their own brand of Marie biscuits (knowing this fact makes me put "taste Marie biscuits from all countries on my life to do list"), including Indonesia.

The biscuits are presumed to be in Indonesia on the early 1900s, along with the European culture to have biscuits dunk in tea, coffee, or warm milk, just like we do now. The sweetness and milk contain makes it nutritious, that it is usual for Indonesian to consider Marie biscuit as food for sick people and toddler.

About this Recipe

As some stated that Marie biscuits is basically a Rich Tea biscuits, I decided to modify this recipe. I already baked this twice, and although the texture is kind of tougher and less brittle than the market's biscuit, the taste was really good, that it already won my family's heart! You just have to dunk it in warm beverage for 30 seconds before you let them melt in your mouth! :D

Marie Biscuit Copycat

Yield: 36 biscuits (diameter 6 cm)

Total time: 1 hr 15 mins

Ingredients:

• 260 grams white flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 heaping teaspoon sugar
• 1 heaping teaspoon palm sugar
• 4 1/2 tablespoon butter, room temperature
• 2/3 cup milk, room temperature

Directions:

1. Preheat oven to 210 deg Celcius. line cookie pan with cookie sheet
2. Combine all dry ingredients, mix well
3. Mix butter in with fork until it forms crumble
4. Pour milk in, combine with spatula until the colour turns homogeneous. Briefly knead the dough with your hand, just to make sure that it's no longer sticky. Do not knead for too long that it will make the biscuit tougher!
   
5. To make more manageable, divide dough to two. Transfer the first dough to clean, floured working surface.
6. Roll out the dough to 3 mm thick and cut with cookie cutter. (I use glass cup, by the way)
   
7. Transfer the cut biscuit to prepared pan. Prick the biscuits with fork,
   
8. Bake for 9 minutes, let it rest inside the oven for 3 minutes.
9. Enjoy with a cup of warm tea, coffee, or milk. :)