Hedgehog Biscuits Recipes
HEDGEHOG BISCUITS
Hedgehogs are simple, unbaked biscuits that have been around for generations: an Australian classic! And a great lunchbox, snack and afternoon tea favourite! Hedgehogs can be made with or without nuts. If omitting the nuts, use 1/2 cup extra of the biscuits. As an alternative, you can use almonds or walnuts. Adapted from a recipe from the Simply Great Meals Club website. 125 gms = 4 oz.
Provided by bluemoon downunder
Categories Dessert
Time 30m
Yield 24 Hedgehogs
Number Of Ingredients 10
Steps:
- Melt the butter in a large saucepan over a medium heat.
- Remove the pan from the heat, and stir in the sifted icing sugar and cocoa, and mix well.
- Stir in the beaten egg, and return the pan to the heat and stir until the mixture boils.
- Remove the pan from the heat and stir in the coconut, biscuit pieces and nuts. The biscuits are generally broken into pieces about the size of a hazelnut, but some larger pieces is fine, and the pieces certainly don't have to all be the same size!
- Spoon the mixture into a baking paper lined 18cm x 28cm (approximately 7" x 11") slice pan and press down firmly.
- Icing the Hedgehogs: Melt the dark chocolate, milk chocolate and copha together in a microwave-safe bowl or jug in a microwave oven on a Medium setting for approximately 2 minutes; stir well, pour - and spread evenly - over the hedgehog base.
- Chill to set.
- Once chilled, cut into 24 slices. Or larger or smaller slices if you wish!
- Notes: For extra flavour, add 1/4 cup of sultanas.
Nutrition Facts : Calories 147.9, Fat 12, SaturatedFat 6.6, Cholesterol 21.2, Sodium 9.4, Carbohydrate 10.8, Fiber 1.7, Sugar 7.8, Protein 2
HEDGEHOG COOKIES
Steps:
- Mix flour, baking powder, baking soda, and salt in a bowl. Whisk sugar, shortening, corn syrup, eggs, and vanilla extract in a separate bowl. Stir sugar mixture into flour mixture until just combined. Refrigerate dough until chilled, 30 minutes to 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Scoop cookie dough using a cookie scoop or 1 tablespoon so all the cookies are uniform; shape dough into teardrop-shaped cookies. Flatten the pointed side of each cookie to form the 'face'. Arrange cookies on baking sheets.
- Bake in the preheated oven until golden, 10 to 12 minutes. Cool on the baking sheets for 10 minutes before removing to cool completely on a wire rack.
- Pulse pecans in a food processor until finely chopped; transfer to a bowl.
- Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
- Dip the top of each cookie in the melted chocolate, spreading to fully coat the 'body' of each hedgehog. Press cookies, chocolate-side down, into the ground pecans forming the 'fur'. Arrange cookies on a sheet of waxed paper to set, about 30 minutes.
- Transfer the remaining melted chocolate to a piping bag or plastic bag with a corner snipped. Pipe chocolate onto the pointed end of each cookie for eyes and a nose.
Nutrition Facts : Calories 280.1 calories, Carbohydrate 34.2 g, Cholesterol 15.5 mg, Fat 15.2 g, Fiber 1.5 g, Protein 3.4 g, SaturatedFat 3.9 g, Sodium 99.1 mg, Sugar 15.5 g
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CLASSIC HEDGEHOG SLICE - KATY'S FOOD FINDS
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Total Time 18 mins
Category Snack, Sweet
Calories 238 per serving
- Grease and line the 28cm x 18cm slice tin with baking paper so that the baking paper comes up both long sides. Set aside.Crush the biscuits by breaking them in half and putting them in a food processor. Pulse in short bursts until crushed with some chunky bits still there.Combine the crushed biscuits with the sultanas and coconut and set aside.
- Break the chocolate bar into smaller pieces (or use chocolate melts) and melt in a pan with the butter over a very low heat, stirring all the time. This can also be done in the microwave in a microwave-safe bowl on low heat in 30 second bursts, stirring each time, until just melted.Pour the melted chocolate over the top of the slice, spreading it all out evenly with a palette knife or similar. Refrigerate for at least 2 hours.Cut into slices and store in an airtight container in the fridge for up to 5 days (remove the slice from the fridge for 15 minutes before slicing as it avoids any cracking of the topping).Slices can also be frozen for up to 3 months.
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Cuisine British
Total Time 42 mins
Category Snack
Calories 280 per serving
- Weigh out the butter and chop it into small pieces. Weigh the sugar and then add it to the bowl. Mix together with a wooden spoon.
- Add the egg yolk and vanilla extract to your mixture, then weigh the flour in a separate bowl and sift it into your mixture. Once it’s all in give it another mix until it’s well combined.
- Use your hands to finish mixing and press the dough together into a ball. To make the hedgehogs, break off little bits and roll them in your hands to form balls, then shape the snout/nose. Don’t worry too much about making them perfect, ours spread in the oven a little so I ended up doing it again a little after they had been baked. Put them on their baking tray with a little space between each one.
- Put your baking tray in the oven for 10-12 minutes until they are golden brown. Remove from the oven and put them on a wire rack to cool (you might want to reshape the noses a little before they cool).
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