Hedgehog slice

This lovely slice used to be a classic at fates and fairs around the country and while they’ve gone out of fashion over the years, it’s time for a comeback! The biscuit base is a mix of soft and crunchy thanks to the chopped walnuts, while the chocolate topping is super smooth and moorish. They’re great for picnics, family lunches or just sweet treat with your afternoon cuppa. Slice into small squares and enjoy!

Ingredients

• 250g packet of plain biscuits
  cut desiccated coconut
• ½ cup walnuts, chopped
• 2 tbsp cocoa
• 150g dark chocolate, chopped
• 100g unsalted butter, chopped
• 295g can condensed milk

Topping

• 200g dark chocolate, chopped
• 50g unsalted butter, chopped

Method

1. Line the base and sides of a slice or lamington tin with baking paper and set aside.

2. In a small saucepan, heat the dark chocolate, butter and condensed milk over a low heat for 5 minutes or until the mixture has melted. Set aside for a few minutes to cool.
Meanwhile, place the biscuits into a zip lock bag, and push out all the air before sealing. Use the end of a rolling pin to carefully crush the biscuits. Place the broken biscuits in a large bowl and add the coconut, walnuts and cocoa.

3. Pour the melted chocolate mixture into the dry ingredients, and mix well until everything has combined.

4. Press firmly into the prepared tin with the back of a wooden spoon, and refrigerate for 30 minutes or until firm.

5. To make the chocolate topping, place the butter and chocolate in a heatproof bowl over a saucepan of simmering water. Stir regularly for 5-8 minutes or until the chocolate and butter have melted and combined.

6. Pour the chocolate mixture over the hedgehog, and transfer into the fridge for 1 hour or until completely set. Cut the hedgehog into squares and serve. Store in an airtight container in the fridge.