Hedgehog Slice
Here’s a yummy edible Christmas gift which the kids can help to make. Cut it into slices after it’s been refrigerated and pop into a decorative box or wrap in cellophane for a lovely homemade present.
Inroduction
About this Recipe
By Sheridan Rogers
Original hedgehog recipes call for crushed shortbread biscuits mixed with butter, cocoa and sugar and set in a slab tin. This one is richer and more luscious using melted dark chocolate, golden syrup, raisins, green pistachios and red cranberries or cherries (red and green being the colours of Christmas).
Ingredients
360g dark chocolate, broken into pieces
60g unsalted butter, chopped
3 tablespoons golden syrup
250g shortbread or sweet plain biscuits
1⁄4 cup shredded coconut
1⁄4 cup pistachio kernels
1⁄4 cup sultanas or raisins
100g cranberries (or halved glace cherries)
Line a standard loaf tin or 20cm square cake pan with baking paper, allowing a 2cm overhang on all sides (it helps if you lightly spray or grease the tin first).
Melt chocolate, butter and golden syrup in a heatproof bowl over a saucepan of simmering water. Stir occasionally until melted and smooth.
Remove from heat. Allow to cool a little. Break shortbread or biscuits into small chunks. Add biscuits, coconut, pistachios, sultanas (or raisins) and cranberries (or cherries) to the melted chocolate. Stir to combine.
Spoon into prepared pan. Smooth surface. Cover. Refrigerate overnight or until firm.
Remove from fridge and let stand for 20-30 minutes. Slice and serve.