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Wednesday, July 2, 2008
Image of Mrs. Tiggy Winkle Snappycrocsgarden
Image Active Rain
Image of a Hedgehog House Wild About Nature
Image of 'Persil' Metro News(Persil the hedgehog is feeling a little prickly after she survived an hours spin cycle. The 10 week old got bundled into the washing machine in Bognor, West Sussex after she crept into the laundry basket. Brent Lodge Wildlife Hospital reported that despite her ordeal she was fine, but noted that there was not a flea left on her.)
Image Garden Direct
Image Poleno
Image Taste
Image Garden Direct
Image Poleno
Image TasteThis post is very different - so please indulge me! I have loved hedgehogs ever since I came face-to-face with one on our steep garden path while living in New Zealand years ago. We don't have them here in Australia, so the closest I come to a hedgehog experience is partying with a dear mate who has the nickname Hedgie & eating the yummy slice named after these delightful little creatures!
Millie's Chocolate Hedgehog Slice
Ingredients
2 x 250gm. pkts Arnott's Scotch Finger Biscuits
200 gm. unsalted butter
1 cup (160gm.) icing sugar mixture - sifted
1 teaspoon vanilla extract
400gm. dark chocolate - finely chopped
1 egg - lightly beaten
150gm. roasted peeled hazelnuts - chopped roughly
100gm. raisins soaked in about 50ml. brandy
Ingredients
2 x 250gm. pkts Arnott's Scotch Finger Biscuits
200 gm. unsalted butter
1 cup (160gm.) icing sugar mixture - sifted
1 teaspoon vanilla extract
400gm. dark chocolate - finely chopped
1 egg - lightly beaten
150gm. roasted peeled hazelnuts - chopped roughly
100gm. raisins soaked in about 50ml. brandy
Method
Line a standard slice tin with baking paper.
Snap 16 of the Scotch Finger biscuits in 1/2 lengthways - put aside.
Then turn the remaining 8 biscuits into crumbs.
Put butter, sugar, vanilla & chopped chocolate in a bowl over a saucepan of simmering water. Stir over heat until smooth.
Line a standard slice tin with baking paper.
Snap 16 of the Scotch Finger biscuits in 1/2 lengthways - put aside.
Then turn the remaining 8 biscuits into crumbs.
Put butter, sugar, vanilla & chopped chocolate in a bowl over a saucepan of simmering water. Stir over heat until smooth.
Remove from heat & whisk in egg & then stir in hazelnuts, biscuit crumbs & raisins.
Spoon 1/2 of this mixture over the base of the slice tin.
Top with the Scotch Finger biscuit halves, widthways in 4 lines.
Spoon over remaining mixture making sure you cover all the biscuits.
Refrigerate overnight or until firm, then turn on to a board & cut into squares.
Enjoy!
Top with the Scotch Finger biscuit halves, widthways in 4 lines.
Spoon over remaining mixture making sure you cover all the biscuits.
Refrigerate overnight or until firm, then turn on to a board & cut into squares.
Enjoy!
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