ALMOND BURFEE

Ingredients:

500g Klim milk powder 175ml tinned dessert cream 375ml sugar

250ml cold water

5ml ground cardamom 60g ground almonds 50ml butter

Tinted almonds, to decorate

Method:

Grease a 20 x 25cm Pyrex dish or baking tray with butter.

Line the tray with plastic wrap ensuring the sides are also lined.

Grease the plastic wrap with butter.

In a mixing bowl, rub the dessert cream into the milk powder until it resembles bread crumbs.

Leave this aside for an hour to dry.

Place the milk powder mixture into a food processor and pulse for 30 seconds or until the mixture resembles bread crumbs.

Combine the sugar and water in a small pot and boil until a thick sticky syrup forms – it should spin a thick thread when tested.

Add the ground cardamom to the syrup.

Reduce the heat and add the milk powder in batches.

Work the melted butter and ground almonds into the mixture

Press the burfee into the prepared dish or baking tray.

Once the mixture cools, decorate with tinted almonds.

Refrigerate the burfee until firm – it is best to leave it to set for two days.

Slice into blocks or diamonds.