You know what a hedgehog slice looks like? A dense brownie. You know what most hedgehog slices taste like? Crumbly biscuit. FAIL.
But not this recipe. Welcome to the awesome world of adding sweetened condensed milk to your hedgehog slice.
If I could, I’d add sweetened condensed milk to everything.
Time for some good old fashion Clever Muffin history bought to by Aimee’s ability to use google:
Fact 1: Hedghog slice is an unbaked Australian slice
Fact 2: There are no natives hedgehogs in Australia
Face 3: The name origin may have something to do with the fact people often sprinkle nuts on top. But it’s all unconfirmed.
This is an important photo.
I’m not usually a fan of this slice when I see it in cafes because it has more of a biscuity-crumbly thing going on. This one… well this one if all kinds of addictive. It’s moist and much more like a brownie with biscuits and nuts in it.
And I also FINALLY found a method of melting white chocolate that doesn’t make it go stringy and unusable. So that’s a win. Instructions below.
Also, dear reader, welcome back. I’ve been gone for over a year while I went back and did some study. I was at an acting school for a year and it was awesome.
But I’ve missed this… so let’s do the hedgehog. And many more to come.
Ingredients
250g packet plain biscuits (scotch fingers are good)
½ cup (40g) desiccated coconut (non-Australians, read about desiccated coconut at the bottom of this post.)
½ cup (55g) coarsely chopped pecans
2 tablespoon cocoa powder
1 cup (150g) Dark Melts
100g butter
395g can sweetened condensed milk
Chocolate topping:
1 ½ cups (225g) Dark Melts
1 tbsp olive oil
30 grams white chocolate melts/chips
Method
- Grease and line base and two long sides of a 28cm x 18cm lamington pan.
- Place biscuits in snap-lock bag, squeeze bag to remove excess air, place on a hard surface, hit with a rolling pin until biscuits are crushed.
- In a large bowl, combine biscuits, coconut, pecans and cocoa; set aside.
- In a small saucepan, stir dark melts, butter and sweetened 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.
- Press mixture firmly into prepared pan; refrigerate for 30 minutes or until firm.
- To make chocolate topping: place dark melts in a microwave safe bowl, microwave uncovered on medium (50%) 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.
- For white decorative topping: place white chocolate melts in a small zip lock bag a microwave on medium for 30 seconds. Give the bag a little squish with your fingers and heat another 30 seconds until melted and smooth. Snip the corner off the bag and drizzle diagonally across the slice. Use a toothpick or skewer to make lines in it to be fancy.
- Refrigerate for 30 minutes until set. Using a hot knife, cut slice into 25 squares. Store in fridge.
Makes: 25 squares.
Source: Bakers Corner
