Hazelnut cocoa burfi

Method

1. Heat the oven to 160°C/140°C fan/gas 3. Line the baking dish with baking paper, leaving an overhang of at least 3cm on the longest sides.
2. Tip the hazelnuts onto a baking tray and toast in the hot oven for 12-14 minutes. Allow to cool completely, then transfer to a clean tea towel, fold it over and rub with the towel to remove the skins from the nuts (it’s fine if a few skins are left on). Transfer the hazelnuts to a food processor and pulse until they resemble ground almonds.
3. Put the butter in a large non-stick saucepan and set it over a low heat. Cook, stirring continuously, for around 7 minutes. It will go from yellow to producing large bubbles, then foam. Finally it will become deep golden and nutty smelling. Add the ground hazelnuts, milk, milk powder and sugar. Stir well and bring to the boil.
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4. Once boiling, the mixture will thicken quite quickly. Turn the heat down to low, then cook for 20 minutes, stirring continuously, until thick and paste-like (rather like stiff mashed potato). Add the vanilla extract and stir to combine.
5. Scrape out the hot burfi mixture into the prepared baking dish, then use a spatula (an offset one is best) to gently flatten the surface. Set aside to cool to room temperature, then cover and chill for 30 minutes.
6. Carefully lift the slab of burfi out of the baking dish (with the help of the overhanging paper), then remove the baking paper (it should come away easily). Dust the burfi with cocoa powder and decorate with gold leaf (if using). Use a sharp knife to cut the burfi into 18-20 pieces and serve at room temperature.