NEW
FOOD
IDEAS
Make sure you work
quickly when arranging
Freckles and hundreds and
thousands over the icing as it
will set quite quickly. Slice can
be made up to two days
ahead. Store in an
airtight container.TIP
Violet Crumbles can
be replaced with
Crunchie bars, if preferred.
Clusters can be made up to
three days ahead. Store
in an airtight container
in the fridge.TIP
Choc-
Honeycomb
Hedgehog
Clusters
Makes 18,
Prep: 20 mins
¼ cup slivered almonds
½ x 250g packet Arnott’s Nice
biscuits
2 x 50g Violet Crumble bars
30 0g milk cooking chocolate,
chopped
½ cup shredded coconut1 Grease and line two large
oven trays with baking paper.
2 Place almonds in a small frying
pan over a medium to high heat.
Cook, shaking pan occasionally,
for about 3 minutes, or until
lightly toasted. Remove. Cool.
3 Coarsely chop biscuits and
Violet Crumbles.
4 Place chocolate in a large
heatproof bowl. Sit bowl over
a saucepan of simmering
water. Stir until melted.
Remove bowl from heat.
5 Stir in biscuits, Violet Crumbles,
coconut and almonds until
well combined.
6 Drop heaped tablespoons of
mixture, about 3cm apart, onto
prepared trays. Refrigerate until
firm. Serve.Shortbread Sprinkle Slice
Serves 24, Prep and Cook: 45 mins
125g unsalted butter, chopped
39 5g can sweetened condensed
milk
19 0g packet pure butter
shortbread biscuits
2½ cups desiccated coconut
2 eggs
2 tsps vanilla extract
24 Freckles chocolates
2 tsps hundreds and thousands
ICING
2 cups icing sugar mixture
2-2½ tblsps milk
Liquid blue food colouring
1 Grease a 20cm x 30cm
lamington pan. Line base
and sides with baking paper,
extending paper 3cm above
pan edges.
2 Place butter and condensed
milk in a small saucepan. Stir
over a medium heat until butter
is melted. Remove. Cool slightly.
3 Process biscuits and coconut
in a food processor to form fine
crumbs. Add butter mixture,
eggs and vanilla. Process until
combined. Pour into prepared
pan. Smooth over top.
4 Cook in a moderatelyslow oven (160C) for about
25 minutes, or until light golden
and firm to touch. Remove. Cool
completely in pan.
5 To make icing, place sugar
in a bowl. Stir in enough milk to
form a smooth, thick consistency.
Tint blue with colouring.
6 Lift slice from pan. Transfer
to a serving plate. Spread
with icing. Working quickly,
arrange Freckles over the top.
Sprinkle with hundreds and
thousands. Stand at room
temperature until set.
7 Cut slice into squares to serve. Photos: Benito Martin. Styling: Carolyn Fienberg. Food preparation: Kerrie Worner. Recipe development: Mel Burge.