Hedgehog Slice

There are countless hedgehog slice recipes floating around the world, the recipe that I normally use contains eggs, I have been know to forget to add the eggs in the past and find myself mixing them in at the last moment in a desperate attempt to make good of the recipe. I was delighted to learn that this recipe does not have eggs, a breath of fresh air in my book, knowing that i will not be able to make a mess of it is also simple and fool proof, just the way I like my recipes, no complicated jargon or elaborate processes, just simple and care free.

My first encounter of hedgehog slice was out of a tiny little cookbook produced by the CWA in a small community in South West Victoria called Simpson, a farming town with a pub, a convenience store and two churches. I can remember sitting in the kitchen reading through this book filled with old recipes like mock chicken and passion fruit cordial, I can remember making the hedgehog and believe you me, if I could screw up a recipe any more than I did it would have been a miracle. It is funny the memories that stick with you, that recipe and a small town called Simpson is one of them.

My husband Fred can't stop eating the final product, this coming from a man that is not fussed on sweet treats, I know I have hit a winner with him when he asks why I didn't bring him a slice when I sit next to him on the couch eating my chocolaty treat.

Have fun baking this old favourite everyone, better still get your children involved, let them smash the biscuits with a rolling pin and stir the chocolate mixture in the bowl, you could go one better and even let them lick the spoon.. or you could share the spoon.. maybe a little.. or even hoard it all for yourself.

 

INGREDIENTS
250g pkt plain biscuits
1/2 cup (40g) desiccated coconut
1/2 cup (55g) coarsely chopped walnuts
2 tbsp cocoa
1 cup (150g) dark chocolate melts
100g butter, chopped
395g can condensed milk

CHOCOLATE TOPPING

1 1/2 cups (225g) dark chocolate melts
1 tbsp vegetable oil

METHOD

 

1. Grease and line base and long sides of a 28cm x 18cm lamington pan.
2. Place biscuits in a snap-lock bag; squeeze out excess air; place on a hard surface; hit with a rolling pin until biscuits are crushed.
3. In a large bowl, combine biscuits, coconut, walnuts and cocoa; set aside.
4. In a small saucepan , stir dark melts, butter and condensed milk together over low heat for 4 - 5 minutes until the mixture is melted and well combined. Cool slightly. Stir mixture into reserved dry ingredients.
5. Press mixture firmly into prepared pan; refrigerate for 30 minutes or until firm.
6. TO MAKE CHOCOLATE TOPPING: place chocolate melts in a microwave safe bowl; microwave uncovered on MEDIUM for 1 minute; stir. Repeat process in 30 second intervals until melted, add oil and stir until smooth; spread over slice. Refrigerate for 30 minutes until set. Using a hot knife, cut slice into squares.

HANDY HINT
Instead of chopping walnuts, I buy the bakers walnuts which are already chopped, it saves time and fussing.

Let me know how you went, did you like it as much as I did?