Maria cookie (Марія) is a classic GOST galette-type hard (drawn-out) cookie — one of the simplest and most widely produced biscuits in the post-Soviet confectionery industry. It is a thin, round, lightly sweet cracker with a layered structure and characteristic dock holes on the surface. Maria cookies are known for their neutral taste, making them suitable for children, dietary use, and as an accompaniment to tea.
Recipe (industrial formulation)
- First-grade wheat flour — 100.0 kg
- Powdered sugar — 14.0 kg
- Margarine (TS 84%) — 4.5 kg
- Mélange (liquid whole egg) — 2.2 kg
- Salt — 0.8 kg
- Sodium bicarbonate — 0.5 kg
- Ammonium bicarbonate — 0.2 kg
- Vanilla flavoring — 0.03 kg
Technological notes
Maria cookies belong to the galette subcategory of hard cookies, characterized by very low fat and sugar content. The dough is highly elastic and must be laminated extensively (typically 6–8 layers) to achieve the desired layered, flaky structure. Dough temperature: 30–35 °C. Sheeting is done to a thin gauge (2.5–3.5 mm), and the pieces are docked (perforated) to prevent blistering during baking. Baking temperature: 230–250 °C for 4–6 minutes. Final moisture: 6.0–8.0%.
Due to its simplicity and long shelf life, Maria is one of the highest-volume biscuit products in Eastern Europe. TS = total solids.