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And it only takes about 10 minutes to pull together.
WORDS & PHOTOGRAPHY JANE SMITH
This is a slice I make before school holidays, to prepare for having hungry teenagers at home.
HEDGEHOG SLICE
Makes 30 pieces
150g dark cooking chocolate, chopped
100g butter, chopped
295g condensed milk
250g shortbread biscuits, broken into small chunks
½ cup (40g) desiccated coconut
2 tablespoons cocoa powder
Topping
180g dark cooking chocolate, chopped
1 tablespoon vegetable oil
1. Line an 18cm x 28cm slice tin with baking paper and set aside.
2. Stir the chocolate, butter and condensed milk in a small saucepan over low heat for about 3 minutes until the mixture is melted and smooth. Set aside to cool slightly.
3. Put the broken biscuits into a mixing bowl and add the coconut and cocoa. Stir to combine.
4. Pour the melted chocolate mixture into the bowl with the dry ingredients and mix until combined.
5. Press the mixture evenly into the slice tin and refrigerate until just firm.
6. For the topping, stir the chocolate and oil in a small saucepan over low heat until the chocolate has melted and is combined with the oil.
7. Pour the topping evenly over the slice. Carefully tilt the tin from side to side to spread the topping evenly. Refrigerate until set. Cut into 3cm x 6cm bars to serve.
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The Shady Baker chats to Graziher’s Life on the Land podcast about her life on a sheep station east of Broken Hill and her love of cooking for her family.
These days, she’s a pillar of the community. But decades ago, Amanda Ferrari had no connection to the country — just a hankering for the land and an urgent sense of belonging.
The family went from drought to floods in just three days.
Start now and you’ll have this simple butter cake in the oven in 15 minutes — we promise! It’s an adapted recipe from Sophie Hansen’s treasure of a cookbook, In Good Company.
You can receive one of her bright and colourful vases when you subscribe to Graziher.
You can receive one of her bright and colourful vases when you subscribe to Graziher.
