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Your Biscuit reviews

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Martin De Saulles's Alfahor review

I recently got back from a holiday in Uruguay in South America where I have to say that the biscuit situation is not very good. The most popular biscuit is called an alfahor which as you can see from the picture is really more of a cake (they don't seem as concerned with the "is it a cake or a biscuit?" debate as we are here in the UK).

Anyway, to be frank, the type pictured here was not brilliant. The key problems are that the chocolate is not real and the cake to filling ratio is all wrong. The lack of moisture in the cakey bit means it tends to stick to the roof of your mouth. In England this need not be a problem as a (nice) cup of tea will dislodge any obstinate bits. However, I was caught out a couple of times in Uruguay where tea is not very plentiful.

The good news is the filling. It is called dulce de leche (translates as sweet milk) and is put into most Uruguayan puddings and cakes. It is similar to condensed milk but thicker and is a bit like molten fudge.

I brought a packet of alfahor biscuits back to England for friends and family but the response was not very positive. I gave a couple to my mother who, when asked what she thought of them, stated, "I didn't like it so I threw the other one away" - a brutal but honest reply.

While I don't see much of a future for the alfahor in England, I'm sure that dulce de leche could be big. I've been using the tubs of dulce de leche I brought back from Uruguay to liven up dull biscuits and have found it particularly satisfying as the filling to a Tesco Value digestive sandwich.