HEDGEHOG BISCUITS
Hedgehogs are simple, unbaked biscuits that have been around for generations: an Australian classic! And a great lunchbox, snack and afternoon tea favourite! Hedgehogs can be made with or without nuts. If omitting the nuts, use 1/2 cup extra of the biscuits. As an alternative, you can use almonds or walnuts. Adapted from a recipe from the Simply Great Meals Club website. 125 gms = 4 oz.
Provided by bluemoon downunder
Categories Dessert
Time 30m
Yield 24 Hedgehogs
Number Of Ingredients 10
Steps:
- Melt the butter in a large saucepan over a medium heat.
- Remove the pan from the heat, and stir in the sifted icing sugar and cocoa, and mix well.
- Stir in the beaten egg, and return the pan to the heat and stir until the mixture boils.
- Remove the pan from the heat and stir in the coconut, biscuit pieces and nuts. The biscuits are generally broken into pieces about the size of a hazelnut, but some larger pieces is fine, and the pieces certainly don't have to all be the same size!
- Spoon the mixture into a baking paper lined 18cm x 28cm (approximately 7" x 11") slice pan and press down firmly.
- Icing the Hedgehogs: Melt the dark chocolate, milk chocolate and copha together in a microwave-safe bowl or jug in a microwave oven on a Medium setting for approximately 2 minutes; stir well, pour - and spread evenly - over the hedgehog base.
- Chill to set.
- Once chilled, cut into 24 slices. Or larger or smaller slices if you wish!
- Notes: For extra flavour, add 1/4 cup of sultanas.
Nutrition Facts : Calories 147.9, Fat 12, SaturatedFat 6.6, Cholesterol 21.2, Sodium 9.4, Carbohydrate 10.8, Fiber 1.7, Sugar 7.8, Protein 2
CHOCOLATE HEDGEHOG SLICE
This easy no bake chocolate hedgehog slice recipe with crushed biscuits, chocolate sweetened condensed milk base topped with melted chocolate, takes just 10 minutes to make, and no oven is required!
Provided by Robyn
Categories baking Dessert Snacks | Lunchbox
Number Of Ingredients 9
Steps:
- Line a 20cm x 25cm (7.9inch x 9.8 inch) tin with baking paper.
- Crush the biscuits, leaving some larger bits, and mix with the coconut.
- Place the butter, condensed milk, dark chocolate and cocoa powder in a saucepan and melt over a low heat until the butter and chocolate are melted (around 5 minutes). Stir often to prevent the mixture from sticking to the bottom of the pan.
- When the condensed milk mixture is ready, take off the heat and stir in the biscuit crumbs and coconut.
- Spoon into the prepared tin and flatten down well, smoothing the top with the back of a spoon (if the mixture is sticking to the spoon run it under hot water for a few seconds).
- To make the topping, melt the milk and dark chocolate and coconut oil in a heatproof bowl set over a pan of simmering water, or melt in a microwave.
- Pour over the biscuit base and smooth out to cover.
- Place in fridge for 3 hours to set.
- Remove from the fridge 30 minutes before you want to slice. Using a sharp knife, cut into 20 squares.
- Place back in the fridge to fully set before taking off the greaseproof paper and serving.
- Store in the fridge.
Nutrition Facts : Calories 276 kcal, Carbohydrate 28 g, Protein 4 g, Fat 17 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 20 mg, Sodium 130 mg, Fiber 2 g, Sugar 18 g, UnsaturatedFat 6 g, ServingSize 1 serving
HEDGEHOG COOKIES
Steps:
- Mix flour, baking powder, baking soda, and salt in a bowl. Whisk sugar, shortening, corn syrup, eggs, and vanilla extract in a separate bowl. Stir sugar mixture into flour mixture until just combined. Refrigerate dough until chilled, 30 minutes to 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Scoop cookie dough using a cookie scoop or 1 tablespoon so all the cookies are uniform; shape dough into teardrop-shaped cookies. Flatten the pointed side of each cookie to form the 'face'. Arrange cookies on baking sheets.
- Bake in the preheated oven until golden, 10 to 12 minutes. Cool on the baking sheets for 10 minutes before removing to cool completely on a wire rack.
- Pulse pecans in a food processor until finely chopped; transfer to a bowl.
- Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
- Dip the top of each cookie in the melted chocolate, spreading to fully coat the 'body' of each hedgehog. Press cookies, chocolate-side down, into the ground pecans forming the 'fur'. Arrange cookies on a sheet of waxed paper to set, about 30 minutes.
- Transfer the remaining melted chocolate to a piping bag or plastic bag with a corner snipped. Pipe chocolate onto the pointed end of each cookie for eyes and a nose.
Nutrition Facts : Calories 280.1 calories, Carbohydrate 34.2 g, Cholesterol 15.5 mg, Fat 15.2 g, Fiber 1.5 g, Protein 3.4 g, SaturatedFat 3.9 g, Sodium 99.1 mg, Sugar 15.5 g
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