Lemon Crisp Hedgehog Slice

 Lemon Crisp Hedgehog Slice made with Arnott’s Lemon Crisp Biscuits and white chocolate. Sweet and lightly salty just like the original biscuit!

Prep Time 25

Cook Time 5

Total Time 30

Servings squares

Calories 158kcal

Author Samantha Pickthall

Ingredients

Base

250 g (1 packet) Arnott’s Lemon Crisp Biscuits
1/2 cup desiccated coconut
2 Tbsp lemon zest, about 1 large lemon
1/4 tsp salt
1/2 cup sweetened condensed milk
100 g unsalted butter, cubed

Topping

180 g white chocolate block, broken into squares
2 tsp coconut oil

US Customary - Metric

Instructions

Base

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.

Topping

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!

Video

Notes

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.

Nutrition