Hedgehog Slice
Milk Arrowroot Biscuits
Ingredients:
135g plain flour
135g tapioca (arrowroot) flour
5g baking powder
1g salt
100g unsalted butter
100g pure icing sugar
50g egg
5g vanilla extract
15g milk
+extra milk for brushing
Method:
Cut the cold butter into cubes. Use a food processor to blitz the flours, baking powder and salt to form a breadcrumb consistency. Transfer to a bowl, add the rest of the ingredients and combine to form a dough. Flatten into a slab, cover and refrigerate for at least 1 hour.
Preheat your oven to 190C. Roll the dough out on a floured surface to about 3mm thickness. Cut out circles with whatever cutter you like. I used one that’s 7cm in diameter. Gather the scraps, combine them, roll and cut again. Transfer the cookies to a flat baking tray, I got 2 trays of cookies with this recipe. Prick each one with a fork then use a pastry brush to coat them with milk. Bake for 10-12 minutes.
Hedgehog Base
Ingredients:
135g unsalted butter
395g condensed milk (1 can)
100g dark chocolate 70%
100g milk chocolate
20g cocoa powder
2.5g salt
300g Milk arrowroot biscuits
135g dessicated coconut
135g walnuts
Method:
Line a square tin with baking paper and set it aside. In a microwave safe bowl combine the butter, condensed milk and chocolates. Melt in 30 second bursts, stirring between each burst until it’s all melted.
In a larger bowl combine all the dry ingredients. I like to cut or break the biscuits into smaller pieces. Pour the melted chocolate mixture into the dry ingredients. put some gloves on, get your hands in there and mix it all up until everything’s coated, being careful not to crumble the cookies too much.
Dump the mix into the lined tin and distribute it evenly, making it as flat as possible. Refrigerate it for at least 2 hours.
Dark Chocolate Glaze
Ingredients:
100g dark chocolate 70%
40g cocoa butter
Method:
In a microwave safe bowl heat the chocolate and cocoa butter in 30 second bursts, stirring really well in between. It’s important to make sure no water gets in this chocolate or it will sieze, so dry that spatula berore you dip it in the chocolate!
Remove the chilled hedgehog base from the tin and place it onto a tray or a chopping board for glazing. Pour the glaze over the slice, distributing a thin even coating. Allow to sit at room temperature to set for about half an hour.
Slice and Chill
Method:
You know it’s ready to cut when the surface looks matte and dry. Start by cleaning up all the edges by cutting a thin strip from each edge to reveal all the nicely textured fillings. Now you can slice them however you like, I’ve opted for 12 portions here. Now return them to the fridge to set for another 2 hours. They will keep in an airtight container in the fridge for about 2 weeks but they probably won’t hang around for that long!