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Summertime and the Living is Easy

Hedgehog SliceIt is mid-July, the very height of summer in the US.

Vacation season, or in my case, party time! Sunday we made brunch for about fifteen friends and neighbors. Among the recipes I debuted was this “hedgehog slice”. A childhood treat in Australia, my home country, I had never made it before.

Channeling my creative caterer protagonist, Camilla, in Lipstick on the Strawberry, I managed to combine a couple of recipes, swapping grams for ounces, and a slight change of ingredients to come up with this winner! I hope you like it.

By the way, I have absolutely no idea how this dessert treat got its name. Like most wonderful recipes, the first hedgehog probably came about when guests were expected with short notice and the inventive cook had to source from whatever she had to hand. Made of crushed cookies, condensed milk, coconut, butter, nuts and chocolate, it looks nothing like a hedgehog. It is utterly scrumptious.

Here’s the recipe:

Ingredients
I package, or 2 ½ cups mild flavored cookies, roughly broken up
½ cup shredded coconut
2 tbs cocoa powder
½ cup chopped walnuts, hazelnuts, or pecans
3 blocks 70% cocoa content bittersweet chocolate, 4 oz each, divided in two
½ cup butter, salted or unsalted, depending on taste, divided in two
1 cup sweetened condensed milk – i.e. one small can

Method
Prepare a brownie pan by lining bottom and sides with parchment paper, making sure there is
enough paper to hang over the side of the pan to make removal easy.

Crush the cookies in a food processor, or place in a zip-lock bag and crush with a rolling pin till
they are the texture of breadcrumbs

In a large bowl, stir the crushed cookies together with the cocoa powder, coconut and chopped
nuts.

In a microwave -safe bowl, break up half the chocolate, and mix with half the butter and the
condensed milk. Heat until melted and creamy, stopping the microwave to stir frequently.
This should take about two minutes. Or use the old-fashioned method of heating in a double
boiler over a pan of simmering water, and stirring until melted, 5-8 minutes.

Pour the melted mixture over the dry ingredients and mix with a spatula until it all comes
together. When everything is covered with the chocolate/butter cream, pour it all into the
prepared pan, and smooth with the side of the spatula.

Refrigerate for at least 30 minutes, or until firm. When ready to proceed with making the
topping, remove the pan from the fridge.

Now make the chocolate topping: Place ¼ cup butter and the rest of the chocolate in a bowl
and microwave until melted and creamy. Or double boil it as above.

Pour the topping over the hedgehog, smoothing it completely. Cover with plastic wrap and put
back in the fridge for at least one hour or overnight.

To serve, lift up the parchment paper with the hedgehog mix inside and place on a chopping
block. Carefully score the surface into vertical and horizontal strips, as if you were cutting
brownies. Cut carefully into small squares. Take up from the parchment paper and arrange the
squares decoratively on a plate to serve.

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