DULCE DE LECHE BISCUITS
Also known as ‘alfajores’, these crumbly shortbread biscuits are popular all over South America, from Argentina to Peru. They were brought over by the Spanish, who in turn were introduced to them by the Moors of North Africa. The secret of their more-ishness (sorry!) is the dulce de leche (sweet caramel) used to sandwich the biscuits together. If you want to take them to another level, roll them in desiccated coconut around the edges just before serving.