Lemon Crisp Hedgehog Slice
A delicious no-bake Lemon Crisp Hedgehog Slice made with Arnott’s Lemon Crisp Biscuits, coconut, fresh lemon zest, condensed milk and butter, finished with a silky white chocolate topping. A bright citrus twist on the classic hedgehog slice!
Lemon crisp hedgehog slice
When I first started testing this recipe my goal was to take everything people love about Arnott’s Lemon Crisp Biscuits and transform them into a hedgehog slice.
I didn’t want it to be sickly sweet, because the base contains condensed milk, butter and a white chocolate topping, I knew it could easily become too rich.
To enhance the lemon biscuits, I included fresh lemon zest and a touch of salt to balance the sweetness.
Lemon crisp biscuits already have a salty-sweet flavour, and I wanted that to shine through rather than be hidden beneath layers of sugar.
The result is a slice that still has the chunky biscuit texture of a classic hedgehog, but tastes surprisingly close to biting into a Lemon Crisp biscuit itself! I couldn’t stop thinking about until I made it happen!
Watch how to make it
Why you’ll love this recipe
This lemon twist on a classic hedgehog slice combines crunchy biscuits, creamy white chocolate and fresh citrus flavour into one easy no-bake treat:
Arnott’s Lemon Crisp Biscuits
The famous lemon sandwich biscuits bring a sweet citrus flavour and crunchy texture to every bite.
No-Bake Dessert
Simply mix, press, chill and enjoy.
Perfect Balance of Sweet & Tangy
Fresh lemon zest helps balance the sweetness of the biscuits and white chocolate.
Crunchy & Fudgy Texture
A combination of biscuit chunks and fine crumbs creates the classic hedgehog texture.
Perfect for Sharing
Ideal for afternoon tea, bake sales, parties and dessert platters.
Ingredients you’ll need
Arnott’s Lemon Crisp Biscuits
Provide the signature lemon flavour and crunchy texture throughout the slice.
Desiccated Coconut
Adds a soft chewy texture and helps balance the richness.
Fresh Lemon Zest
Enhances the natural lemon flavour and adds freshness.
Sweetened Condensed Milk
Binds the ingredients together and creates a fudgy texture.
Unsalted Butter
Adds richness and helps the slice set firmly once chilled.
White Chocolate
Creates a smooth, creamy topping that pairs perfectly with the lemon flavour.
Coconut Oil
Helps the white chocolate melt smoothly and set beautifully.
How to make lemon crisp hedgehog slice
Step 1: Add the crushed lemon crisp biscuits to a large mixing bowl. Add the coconut, lemon zest and salt. Gently mix until combined. Set aside.
Step 2: Add the crushed lemon crisp biscuits to a large mixing bowl. Add the coconut, lemon zest and salt. Gently mix until combined. Set aside.
Step 3: In a saucepan, add the condensed milk and cubed butter and slowly melt over low-medium heat, otherwise it can split, stirring until completely melted. Remove from the heat.
Step 4: Pour the melted condensed milk and butter mixture into the dry mixture and gently mix until well combined. Do your best to not break up any of the larger pieces of biscuits.
Step 5: Spoon and press the mixture firmly into the lined pan. Place in the fridge to set for 15 minutes while you melt the chocolate for the topping.
Step 6: Melt the broken up white chocolate with the coconut oil in a double boiler over low heat or microwave until melted and smooth.
Step 7: Remove the base from the fridge. Pour the melted chocolate over the base and spread evenly by gently tilting the pan. Chill for 4+ hours or overnight until firm. Lift out of the pan and let sit for 15 minutes before cutting. Using a sharp knife warmed under hot water and wiped dry, cut into squares and enjoy!
How to store
Storage: Store the hedgehog in an airtight container in the refrigerator for up to 1 week.
Freeze: For longer storage, wrap the entire slab or individual slices in cling film, then place in a freezer-safe bag or container. It can be frozen for up to 3 months.
Thaw: Thaw the slices in the refrigerator overnight. For quicker thawing, leave them at room temperature for a few hours until they are soft enough to eat.
Lemon Crisp Hedgehog Slice
Ingredients
Method
- Line Tin: Line a 20cm x 20cm (8 x 8-inch) square baking tin with baking paper. Set aside.
- Prepare Biscuits: In a high-speed food processor, pulse the biscuits just a few times until you have a mixture of fine crumbs and plenty of larger biscuit pieces, with about one-third of the biscuits still remaining chunky. Do not over-process them, as the larger biscuit pieces are what give hedgehog slice its signature texture. Alternatively, place the biscuits in a zip-lock bag and gently crush them with a rolling pin, leaving plenty of visible chunks.
- Combine Dry Ingredients: Add the crushed biscuits to a large mixing bowl. Add the desiccated coconut, lemon zest and salt. Mix until well combined. Set aside.
- Melt: In a saucepan, combine the sweetened condensed milk and cubed butter. Heat over low-medium heat, stirring until the butter has completely melted and the mixture is smooth. Remove from the heat.
- Combine: Pour the melted condensed milk and butter mixture into the biscuit mixture. Use a wooden spoon or spatula to mix until well combined.
- Transfer Mixture: Spoon the mixture into the lined tin and press down firmly into an even layer. Set aside.
- Melt Chocolate: Melt the white chocolate and coconut oil in a double boiler over low heat or in the microwave until smooth.
- Pour and Spread: Pour the melted chocolate over the base. Gently tilt the pan to spread the chocolate evenly across the surface.
- Chill: Refrigerate for at least 4 hours, or preferably overnight, until firm.
- Slice and Serve: Lift the slice out of the tin using the baking paper and place it on a chopping board. Let it sit at room temperature for about 15 minutes so the chocolate can soften slightly, helping to prevent it from cracking when cut. Run a sharp knife under hot water, wipe it dry, then cut into squares and enjoy!