recipes_Australia_June_2017

JUNE 2017 recipes+ 19

PHOTOGRAPHY

DAVID HAHN, LOUISE LISTER & BRETT STEVENS

family sweets

Create scrumptious slices in no time using crushed bought biscuits

Take a packet

of biscuits

250g plain un-iced biscuits,

finely crushed

½ cup desiccated coconut

½ cup caster sugar

½ cup chopped pecan nuts

¼ cup cocoa powder, sifted

100g dark eating chocolate, chopped,

plus 200g chopped extra

100g butter, chopped, plus 50g extra

1 tablespoon golden syrup

1 egg, lightly whisked

1 Grease and line a 30cm x 20cm (base

measurement) slice pan, extending paper

at long sides for handles. Combine biscuit

crumbs, coconut, sugar, nuts and cocoa

powder in a bowl.

2 Place the chocolate, butter and golden

syrup in a small saucepan; cook and stir

over low heat for 3 minutes or until melted

and combined. Cool. Add the egg; mix

well. Add the butter mixture to coconut

mixture; mix well. Press mixture firmly

over base of prepared pan; level surface.

Cover with plastic food wrap; chill for

30 minutes or until firm.

3 Combine the extra chocolate and extra

butter in a heatproof bowl over a saucepan

of simmering water (don’t let base of bowl

touch water). Cook and stir for 3 minutes

or until melted and smooth. Spread

chocolate mixture over top of chilled slice;

level surface. Chill for 31/2 hours or until set.

Using a large, sharp knife, cut into squares.

Hedgehog Slice

MAKES 20 PREP 30 minutes + cooling + 4 hours to chill COOK 10 minutes

+ MAKE AHEAD You can make this slice up to 4 days ahead. Store in an airtight container in the fridge.

BUDGET

WINNER

50�

A PIECE