Domino turns 70 years old

The recipe for the Domino cookie, which turns 70 this year, changed last spring when palm oil was abandoned.

The orange-domino cheesecake is easily built in glass. RONI LETHI

Palm oil speaks volumes to consumers – and it affects purchasing behavior. Many bakeries have given up using it in their products.

Among other things, Myllyn Paras already developed a palm oil-free puff pastry a little over a year ago. Of course, there is no palm oil in the butter dough.

According to the release, Domino is Fazer’s best-selling and all-time most popular filled cookie. From spring 2022, the classic Domino cookies are baked without palm oil.

– In accordance with consumers’ wishes, we have given up the use of palm oil in the classic Domino cookies. Our cocoa is 100 percent procured from responsibly managed sources and inspected by an external inspector, says Noora Pöyhönenthe manager responsible for the Fazer Biscuits and Crisps business unit in the press release.

The birth of the Domino cookie dates back to the aftermath of the 1952 Helsinki Olympics. At first they were sold in bulk. The pink case packaging came to stores in the late 1960s.

According to lore, the patterns decorating the cookies come from Finnish folklore. There are 10 patterns in total and the cookie design is registered.

Domino package model year 2012. FRANK LEIMAN

Fazer started manufacturing biscuits in 1924. Fazer’s first biscuit, Carneval, was baked in 1925.

In 1927, Fazer bought the Finnish-English Biscuit-tehdas Oy operating in Hanko. The idea was to replace the growing imports with domestic manufacturing. Before this, Fazer’s biscuits had mainly been Russian and English imports.

After the Winter War, the operation of the cookie factory moved to Tehtaankatu in Helsinki. After the end of the war, biscuit production started again in full force. In 1957, Fazer’s biscuit production moved to a new biscuit factory in Vaarala, Vantaa, where it continues to this day.

A delicious dessert

Cookies make quick and delicious desserts.

Here is Risto Mikkola’s cheesecake recipe.

Orange domino cheesecake


1 vanilla pod, split, seeds removed

4 egg yolks

2 dl whipped cream

200 g of sugar

Zest of 1 lime

Zest of 1 lemon

Peel of 1 orange


3 dl of water

200 g of sugar

5 oranges

50 ml orange liqueur/cognac

1 pkt Domino cookies

1 disc of dark chocolate, grated

1. Put all the filling ingredients in a bowl and cook in a water bath for 20 minutes or until the mixture has thickened.

2. Strain and put in the fridge to cool.

3. Prepare the base. Peel and fillet the oranges. Put the sugar, water and liqueur in a saucepan and boil for five minutes. Add the orange slices.

4. Cook for a few more minutes and cool.

5. Assemble the cake in serving dishes or glasses. Crumble a few biscuits on the bottom of the serving dish and pour the orange fillets and broth on top.

6. Spoon the filling on top of the base. Decorate the serving with grated chocolate and candied orange peels (instructions below).

Candied oranges

3 oranges

4 dl sugar

2 dl of water

1. Put water and sugar in a pot and boil for 15 minutes.

2. Peel the orange with a paring knife and cut into strips. Fold the orange peel strips three times and put them in the syrup.

3. Boil orange peel strips in syrup for 15 minutes. Cool and serve with the cake.