Hedge­hog Slice

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MAKES 20 PREP 30 min­utes + cool­ing + 4 hours to chill COOK 10 min­utes + MAKE AHEAD You can make this slice up to 4 days ahead. Store in an air­tight con­tainer in the fridge.

250g plain un-iced bis­cuits,

finely crushed

½ cup des­ic­cated coconut

½ cup caster sugar

½ cup chopped pecan nuts

¼ cup co­coa pow­der, sifted

100g dark eat­ing choco­late, chopped,

plus 200g chopped ex­tra

100g but­ter, chopped, plus 50g ex­tra 1 ta­ble­spoon golden syrup

1 egg, lightly whisked

1 Grease and line a 30cm x 20cm (base mea­sure­ment) slice pan, ex­tend­ing paper at long sides for han­dles. Com­bine bis­cuit crumbs, coconut, sugar, nuts and co­coa pow­der in a bowl.

2 Place the choco­late, but­ter and golden syrup in a small saucepan; cook and stir over low heat for 3 min­utes or un­til melted and com­bined. Cool. Add the egg; mix well. Add the but­ter mix­ture to coconut mix­ture; mix well. Press mix­ture firmly over base of pre­pared pan; level sur­face. Cover with plas­tic food wrap; chill for 30 min­utes or un­til firm.

3 Com­bine the ex­tra choco­late and ex­tra but­ter in a heat­proof bowl over a saucepan of sim­mer­ing wa­ter (don’t let base of bowl touch wa­ter). Cook and stir for 3 min­utes or un­til melted and smooth. Spread choco­late mix­ture over top of chilled slice; level sur­face. Chill for 31/2 hours or un­til set. Us­ing a large, sharp knife, cut into squares.

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