It’s a tradition at our school that on your birthday you bring in a little cupcake for each kid in the class to celebrate. I don’t know what was happening nine months before May 2004, but there are a lot of birthdays in Max’s class in May. This means that the kids are snarfing down a cupcake every other day. Not a single kid is complaining about that (well, maybe the gluten-free, no-additives kid. Bet he’s complaining).
Max didn’t want cupcakes this year. He wanted porcupine slice.
“Porcupine? Don’t you mean Hedgehog slice?”
“No, it’s definitely porcupine, definitely.”
And so I present to you Max’s celebration porcupine slice. Made with love and red frogs, as it happens.
Porcupine slice recipe
Makes 24 pieces
You will need
2 x 250g packets of Arnott’s Scotch Finger biscuits (or any other not-too-sweet biscuit)
200g unsalted butter, chopped into small cubes
1 cup icing sugar mixture, sifted
1 teaspoon vanilla extract
400g milk chocolate, finely chopped
1 egg, lightly beaten
1 packet of small red frogs, chopped into small pieces
Spinkles (optional)
You’ll also need
20 x 30cm slice tin
Baking paper
Knife and chopping board
Plastic bag and rolling pin
Medium glass bowl and saucepan
Wooden spoon
Metal spoon
What you do
Line your slice tin with the baking paper.
Snap 16 Scotch Fingers in half length ways (or use a sharp knife for a cleaner cut) then put the remaining biscuits into the plastic bag, close tightly and smash with the rolling pin until they are all crumbs.
Place butter, sugar, vanilla and chocolate in the bowl over a saucepan of simmering water – keep heat at medium. Gently stir with the wooden spoon until completely smooth.
Remove from heat and briskly whisk in the egg before adding the red frogs and biscuit crumbs.
Use your metal spoon to scoop half of the mixture into the slice tin, smoothing down evenly. Top with the biscuit halves, carefully lining them up side by side. Scoop the remaining chocolate mixture on top and gently smooth to evenly cover biscuits. Add sprinkles if you’re going there, otherwise leave out!
PUt into the fridge until firm (overnight is good) and then pull on the sides of the baking paper to lift out and onto chopping board. Chop into rectangular slices and get stuck in!
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