Tag Archives: biscuit

No Cook Chocolate Hedgehog

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There’s lots to love about this chocolate hedgehog recipe, picked up by my husband from an former colleague. Unfortunately we’ve lost touch with Taleah, who first made it for Steve and a bunch of others for a work morning tea over ten years ago, but we still remember her fondly, partly because of this yummy slice! And it’s a terrific summer option because it’s chilled rather than baked and tastes great cold from the fridge or at room temperature. All the ingredients are easily kept in the pantry and quite literally this slice can be made in around ten minutes – a great option for last minute hospitality or as a quick addition to a meal being given away. Costing around $4 to make, this slice makes at least 21 slices.

  • 1 x packet Nice Biscuits (or other plain biscuits)
  • 125g butter, melted
  • 125g sugar
  • 1 egg
  • 2 tablespoons cocoa
  • Dash of vanilla

 Icing

  • 1.5 cups icing mixture
  • 2 tablespoons cocoa
  • a blob of butter
  • dashes of hot water
  1. Line a 30x25cm lamington tin with baking paper
  2. Blitz biscuits to a rough crumb in food processor (don’t go too far – you want lumps of biscuits!). Remove the blade of the processor, and all other ingredients. Combine well and press mixture into the tin evenly, using the back of a dessert spoon. Refrigerate.
  3. While base is getting cold, mix icing mixture, butter and little hot water to make icing that isn’t especially runny or thick. Spread over biscuit base and sprinkle with sprinkles. Cut once cold and set.
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Peppermint Delight

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Years ago, in another life before having kids, my husband and I lived in Queensland and made friends with a couple called Sacha and Leigh-anne after we joined the Bible study group they hosted. Sacha and Leigh-anne were down to earth, funny, outdoorsy types who loved to go camping and listen to Garth Brooks in the car (Steve could only just tolerate the Garth Brooks bit, but I loved it). Each week we’d all bring our takeaway dinner to their house, share the highs and lows of the week, study the Bible and pray together. Their home was always open, they never bunged anything on for any of us (Sacha was often in the bath when we arrived) and they didn’t mind one little bit if you made yourself a cup of tea. In that season of life, we all grew lots spiritually and had lots of fun times together. These days we all live a long way from each other, but some friends from the town we now live in, Gavin & Chantell, have moved to their town – and to our delight have found good friends in each other. Last week, while on holidays we got to have the second annual Three Family Get-together, and just like old times shared with both families, it was delightful: a relaxed catch-up, fun and games as Sacha kept us entertained with his stories, all the while sharing simple but yummy food. Chantell brought this tasty dessert that went down a treat with everyone and I had to give it a go myself and share it with you. Hardly ‘cooking’ at all: it’s more like assembling a salad from a bunch of ingredients, this versatile dessert costs about $17 to make, but it does serve 15 people. For a smaller group, simply halve the quantities, which also halves the cost. As all the ingredients (except the cream) can be stored in the pantry for when you want them, I recommend buying them up when on special to make this even more affordable. Thanks for the recipe, Chantell.

  • 4 Peppermint Crisp chocolate bars, chopped roughly
  • 1 can of Nestle Caramel Top’n’fill
  • 2 x packets of Nice biscuits (or other plain biscuits)
  • 900ml cream, whipped
  1. Choose a medium sized casserole/pie/oven dish, and spread a thin layer of caramel on the bottom. Place a layer of evenly spaced biscuits over the top of the caramel, followed by a layer of cream. Sprinkle 1/4 of the peppermint crisp over the layer cream. Repeat this series of layers until all the ingredients are finished or the dish is full.
  2. End the layers with cream and the remaining peppermint crisp. I had some leftover malteasers in the pantry so popped them on top too – feel free to improvise.
  3. Place in the fridge for 24 hours to allow for softening and setting. Enjoy with ice-cream or without.