I’m a firm believer that there’s a time and place for raisins, and this slice is not one of them. Sometimes called Hedgehog Slice, we call it Biscuit Slice and it’s a firm family favourite. Just a few basic ingredients thrown together that turn into something scrumptious, and you don’t even need to turn on the oven. Make this if you’re having a bad day – there’s something really satisfying about bashing biscuits with a rolling pin.
250g butter, cut into cubes
2 eggs, well beaten
2 tablespoons cocoa
500g wine/tea biscuits
½ teaspoon vanilla
Line a 20x20cm tin with baking paper, making sure the paper comes right up the sides, set aside
Crush the wine biscuits – you can pop them in a food processor and pulse until they’re broken up; or put them in a Ziploc bag and give them a bash with a rolling pin. Either way, you want chunky pieces, not fine crumbs. Tip into a large bowl and set aside.
In a small pot place the butter, sugar, eggs and cocoa. On a low heat, stir until the sugar has dissolved and the mixture is nice and thick but do not let it boil. This will take around 8-10 minutes.
Remove from the heat and stir in the vanilla, then tip over the crushed biscuits and mix well.
Tip it into the prepared tin and flatten it with the back of a spoon. Make sure it’s smooshed out right into the corners. It’s not going to be completely flat but aim for an even surface.
Refrigerate for at least one hour then ice.
2½ cups icing sugar
2 teaspoons butter, melted (you don’t need to be too accurate here, butter is good!)
1 heaped dessert spoon of cocoa (or more/less depending on your chocolate preference) Splash of vanilla extract
Mix everything together until smooth, adding little splashes of water as necessary. I like to use a butter knife for this. If your icing is too runny, just add a little bit more icing sugar.
Pop it back into the fridge for another hour then use the baking paper to pull it out of the tin and cut it into squares.
Store in a tin in the fridge if you like it cold, or in an airtight container in your pantry if you prefer it at room temperature.
© Once Upon An Egg. All images and content are copyright protected. Please don’t use my images without permission. If you want to republish this recipe, please re-write it in your own words, or link back to this post for the recipe.