Hedgehog Slice

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Line a 20 cm square tin with parchment paper.

   Mark done

2. Melt the butter in a saucepan over low heat. Stir in the sugar and cocoa until smooth.

   Mark done

3. Whisk in the egg and cook over low heat for 2 minutes, stirring constantly, until the mixture thickens and is steaming hot. Take off the heat and stir in the vanilla.

   Mark done Start 2 min timer

4. Mix the crushed biscuits, coconut and walnuts in a large bowl. Pour in the chocolate mixture and stir until everything is coated.

   Mark done

5. Press firmly into the tin and smooth the top.

   Mark done

6. Melt the chocolate and coconut oil together in the microwave in 20-second bursts. Spread over the slice.

   Mark done

7. Refrigerate for at least 2 hours, until firm, then lift out and cut into 16 squares.

   Mark done

Chef’s Tips

• Crush the biscuits unevenly. Some crumbs and some chunks give the hedgehog texture.
• Stir the egg constantly over low heat. It scrambles if the heat is too high.
• Warm the knife under hot water to cut the chocolate top without cracking it.

Pairing Suggestions

• A cup of tea
• Coffee
• Vanilla ice cream

Storage & Reheating

Keep in an airtight container in the fridge up to 1 week. Freeze for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.