Alfajor

An alfajor is a shortbread-style biscuit sandwiched with dulce de leche and often coated in coconut or chocolate.

The alfajor is a sweet biscuit made in Uruguay and also in Argentina, so it is shared between the two countries rather than owned by one. It is a everyday sweet rather than a dish for special occasions, and it appears in bakeries, kiosks and shops across both countries.

What it really is

Two thin, round biscuits made from wheat flour, cornstarch, butter and egg yolk are pressed together with dulce de leche between them. Dulce de leche is milk and sugar cooked slowly until it turns thick and caramel-brown. The cornstarch gives the biscuit a finer, more crumbly texture than a plain butter biscuit. The outside is then rolled in shredded coconut or dipped in chocolate, which is the baker's choice. Size, thickness and the amount of filling vary from one maker to the next.

Dulce de leche is the filling, not jam. It is a milk-based caramel, and that is what makes the alfajor sweet and soft.

How it's served

• At room temperature, as an afternoon snack or with coffee or mate.
• Whole and eaten by hand, since the soft filling can push out at the edges.
• Often sold individually wrapped, so a guest can buy one or a pack.

How to write it on the menu

• Name the biscuit alfajor and the filling, dulce de leche, and state the coating: coconut, chocolate or plain.
• Flag wheat, eggs and milk. The dough holds wheat flour and egg yolk, and the butter and dulce de leche bring milk.
• List chocolate coatings separately. They often contain milk and soy lecithin, so mention them on the menu, not just the biscuit.
• Give the size, since alfajores vary from small to large, and say whether they are sold singly or in a box.