How to make Chocolate Hedgehog Slice

Start by lining a square baking tin (roughly 20cm in size) with baking parchment. This non-stick surface will ensure your tasty treat comes out clean and can be cut into perfect bite-sized pieces.

Crush the biscuits until they are broken into small pieces. You don't need to reduce them completely to crumbs; a little texture makes the Hedgehog Slice more interesting.

In a large saucepan, melt the butter then add sugar and cocoa powder. Stir the mixture until it starts to bubble, then turn off the heat. Always remember to stir continuously to prevent the mixture from burning.

Transfer the melted mixture into the biscuit and stir them together until well combined, then mix in the beaten egg and desiccated coconut. It's crucial to add the egg last to prevent it from scrambling in the hot mixture.

Once you've combined everything, press the mixture into your prepared tin. Use the back of your spoon to flatten it down and make the surface smooth.

It’s now time to prepare the icing. In a small bowl, mix the powdered sugar and cocoa, slowly add the hot water, stirring until you have a smooth, thick icing.

Spreading the icing over the biscuit base with a palette knife evenly can be a game changer. Make sure you let it set for a few hours, or even overnight if you can wait that long!

The final touch of this recipe is to sprinkle with extra desiccated coconut or sprinkles. Then, cut into colourful, indulgent pieces and enjoy!