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Chocolate Hedgehog Slice

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“An Aussie treat. Biscuits are the Australian term for cookies. This needs to refrigerate for a couple of hours.”
READY IN:
20mins
SERVES:
30
UNITS:
Metric

Ingredients Nutrition

  • 453.59 g broken biscuits (shortbread) or 453.59 g cookie (shortbread)
  • 236.59 ml butter
  • 473.18 ml sugar (fine grain)
  • 236.59 ml sultana (raisins)
  • 59.14 ml unsweetened cocoa
  • 3 eggs, beaten
  • Icing
  • 473.18 ml powdered sugar
  • 59.16 ml unsweetened cocoa
  • 29.58 ml melted butter
  • 29.58 ml milk (or enough to get a good spreading consistency)

Directions

  1. Break up biscuits into bits. Not crumbed, just pieces no larger the size of a quarter.
  2. In large pan melt the butter, then add the sugar, sultanas and cocoa. Heat and keep mixing until hot but not boiling.
  3. Take off the heat.
  4. Mixing very quickly, add the beaten eggs in small amounts incorporating each lot before adding the next.
  5. Fold in broken biscuits.
  6. Press mixture into a foil lined tray (30x25cm).
  7. Refrigerate to set for a couple of hours.
  8. To make the icing / frosting:
  9. Mix the icing sugar, 4 T cocoa and 2 T melted butter with enough milk to give a spreadable consistency.
  10. Beat until smooth.
  11. Spread over the hedgehog and leave until it has set.
  12. I store this slice in the refrigerator.

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