Hedgehog (Chocolate biscuit slice)

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This hedgehog is something I use to make quite a bit when I started cooking, because it is ridiculously easy and didn’t require baking in a hot oven. I only remembered to make this the other day after a very serious business man came into my work and left quite quickly, absolutely disgusted, when he was denied a hedgehog slice. Apparently the lemon slice, fudge brownie and even the pecan slice just wouldn’t cut it…

It was such a beautiful coincidence when the next time I was in Coles, ​nearly the entire range of Arnott’s biscuits was half price, meaning majority of them were down to 99cents. Thats cheaper than the Coles brand replicas, valued at $1.09! This reinforced my intention to make a hedgehog slice, and so despite my mother having a shopping list that did not require buying any baking ingredients, two packets of Milk Coffee biscuits were purchased, along with desiccated coconut and caster sugar.

If only that business man knew how easy it is to make a hedgehog slice. He could eat as much as he wanted and wouldn’t be so cranky when he can’t find a cafe that sells it!

ANYWAY!

Here is the recipe for my slice. Ideally, make this on a day when your in the house, so that you can come back to it and leave it again. Although this requires no baking, it still needs time to set in the fridge in between the steps!

INGREDIENTS

-SLICE-​

130g Butter, chopped ​

1/2 cup Caster Sugar ​

1 ​teaspoon Vanilla Essence

1.5 tablespoons Cocoa Powder, sifted ​

1 Egg, lightly beaten

250g Pkt Milk Coffee Biscuits, roughly chopped ​

Desiccated Coconut *

-ICING-​

2 cups Icing Sugar, sifted

1/4 cup Cocoa Powder, sifted ​

50g Butter, melted ​

2 tablespoons Boiling Water ​

*There is no measurement for this ingredient as I usually just put as much as it needs to cover the slice generously. It would probably amount to 5-6 tablespoons, but it is completely up to you and your taste preferences. I love coconut, as does my family, so I put quite a bit in my slice! 🙂

​METHOD 

1.Place the butter, caster sugar, vanilla essence and cocoa powder in a saucepan ​over medium-low heat. Cook, stirring until the butter has melted.

2. Set aside and allow to cool. This takes about 20-30 minutes (I put mine in the fridge to make it quicker!)

3. Add the beaten egg to the chocolate mixture and whisk to combine. ​

4. Place the saucepan back on low heat and cook, whisking constantly for about 10 minutes, until glossy and smooth. Remember, whisking is a different motion to just stirring. Stirring requires combining ingredients with a spoon/spatula in a round motion to mix them and bring them together. Whisking is more fierce and requires a beating motion. ​

5. Place the crushed biscuits in a large bowl. Pour the warm chocolate mixture over the biscuits and combine until all biscuits are covered. ​

6. Place in a greased and paper-lined slice tin and press to smooth the surface so that it is even and flat. ​Cover with plastic wrap and place in the fridge for 2-3 hours until set. It should be cold and hard before you move on to the next step.

7. Sprinkle coconut over the slice until covered. ​

8. Make the icing and spread over the slice evenly. Sprinkle again generously with more coconut and place back in the fridge so that the icing sets. This takes about 15-20 minutes. ​

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9. Remove the slice from pan by lifting up the baking paper on each side and place it on chopping board. Trim the edges to make a neat rectangle. ​

10. Eat the trimmings whilst you cut the slice into smaller, bite size pieces. Enjoy! ​

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