Pistachio Hedgehog Slice

A delicious spin on an old favourite

  • SERVES 24 pieces
  • PREP TIME 2hrs 30mins
  • COOK TIME 10mins


125g unsalted butter
100g dark chocolate, chopped
1 tablespoon golden syrup
1 egg
220g packet Cottage Cookies Heavenly Chocolate Hazelnut, broken into small pieces
1/3 cup shredded coconut
1/2 cup caster sugar
1/4 cup cocoa powder
1/2 cup pistachio kernels

Chocolate topping
200g dark chocolate, chopped
50g unsalted butter, chopped


1. Lightly grease a 17cm x 27cm (base) slice pan. Line with baking paper, allowing a 2cm overhang at long ends.

2. Place butter, chocolate and syrup in a saucepan over low heat. Cook, stirring, for 3 to 4 minutes or until smooth. Remove from heat. Cool slightly. Whisk in egg.

3. Meanwhile, place biscuits, coconut, sugar, cocoa and pistachios in a bowl. Stir to combine. Add chocolate mixture. Stir to combine. Transfer mixture to prepared pan. Using the back of a fork, press mixture evenly into pan. Cover and refrigerate until firm.

4. Make chocolate topping: Place chocolate and butter in a heatproof bowl over a saucepan of simmering water. Stir until smooth. Spread over slice. Refrigerate for 2 hours or until set.

5. Using a hot knife, cut slice into 24 pieces. Serve.