sharing recipes from one generation to the next
I can’t avoid it any longer, it’s time to think about Christmas goodies, treats to have on hand to serve to unexpected guests or to indulge family when they visit.
We spent Christmas 2011 in the UK, the end of an awesome 5 month holiday and sentimental journey to the homes of our ancestors. We were fortunate that distant relatives included us in their celebrations, it may have been an lonely time otherwise.
We were served “Tiffin” that Christmas in a number of different homes. Tiffin in England is a refrigerator biscuit cake or what we know in Australia a no bake slice, very similar to the hedgehog slice my Mum used to make when I was a kid. The ingredients of Tiffin varied dramatically from household to household, but all were chocolate and all had roughly crushed biscuits included.
Last time I made my Mum’s Hedgehog recipe, I was disappointed with the result, probably a victim of memory glorification!! It was too soft and sticky to handle easily, teeth jarring sweet and in my mind in need of a makeover.
So in memory of English Tiffin and Christmas 2011, here’s a madeover gluten free, low fructose version of my Mum’s hedgehog.
250g plain sweet biscuits (I used gluten free coconut cookies)
1/4 cup Dutch process cocoa powder
1/2 cup desiccated coconut
125g Brown sugar
1/2 cup chopped walnuts
100g dark chocolate
2 teaspoons full of instant coffee
Icing: 200g chocolate
2 tablespoons butter
Melt the butter, stir in the chocolate and coffee, then when it’s melted, set the mixture aside to cool a little. Roughly crush the sweet biscuits. Sift the cocoa into the bowl with the biscuits, then stir in the coconut, walnuts and sugar. Whisk the egg into the cooled butter using a fork, then stir the butter mix into the dry ingredients and mix untilwell combined.
Press into a greased and baking paper lined 30 X 20 cm square slice tin. Chill until set.
Melt the chocolate and butter together over a low heat. Pour the topping onto the biscuit base, if you like, scatter it with some finely chopped walnuts and allow to set.
Lift the hedgehog from the tin, then using a hot knife, cut the slice into small squares.