Sometimes we just need a recipe like this.

An Iconic Australian Recipe Gem

Back in the day, the popular dishes seemed to be those with ‘fabulous’ shortcuts. Those recipe gems, as I like to call them. That chicken with a tin of apricots and a packet of French onion soup mix. That dip made with cream cheese and French onion soup mix. That brisket drowned in coca cola and (yes you guessed it) French onion soup mix. Classics of the 70s?

During our recipe collecting, we come across seriously good recipes that do contain the odd processed or packaged product and we need to decide whether or not that recipe with that product should be included. We have the most UNBELIEVABLE cinnamon cake in The Feast Goes On that has, as one ingredient, a vanilla pudding mix. We know, it does make us cringe just a little, but if I tell you that this cake is SO GOOD that it is worth it just this time. And what about the AMAZING South African cheesecake from Monday Morning Cooking Club with the base made from Arnott’s Marie biscuits and butter. Worth it again!

And what about the classic and scrumptious (I believe Australian) Hedgehog Slice, always made with a sweet biscuit (cookie) and often made with one from a packet? Basically, the biscuits are broken up and tossed through a chocolate mixture. It is then poured into a tin and refrigerated overnight. It is sliced to serve and is perfect with a cup of tea.

The good thing about the Hedgehog is that you can choose your own biscuit. Marie, Digestives or Graham crackers work well. You can even make your own if you want to go the trouble. But we’re happy to go with the flow, and use our favourite biscuit – the digestive. It is a wholewheat-tasting, just-sweet crumbly biscuit, perfect for cheese cake bases and Hedgehogs.

Miriam Millingen, a good friend of the MMCC, is a wonderful cook. She is originally from Adelaide and now lives in Melbourne, Australia. Miriam is kind enough to share her fabulous recipe with us so that we can share it with you.

This post is part of Let’s Lunch (#LetsLunch), a twitter-based virtual lunch club where anyone interested can join this monthly ‘lunch date’. A topic is posted at the beginning of the month, everyone now takes it in turns, and all posts are made on the same day by this random but lovely group of food bloggers, writers and people who just love cooking from all around the world.

The topic this month is your favourite ‘recipe gem’, one of those recipes with a packaged or processed ingredient in it, perhaps that one ingredient that you wouldn’t normally write about! We all use them, or at least used them at some time or another in our cooking lives, and they usually create something quite delicious. In all our recipe testing we come across so many that use all those ingredients that many people are now shying away from – packaged cookies and biscuits, jelly (jell-0) crystals, pudding mix, instant soups and so on. I thought it would be fun just to see what recipes would be brave enough to come out of the pantry and into the kitchen!!

Anyone can join at any time – just join us on twitter by searching and adding the hashtag #LetsLunch. Check out the others’ posts right here:

Linda’s Spam Musubi at Spicebox Travels

Betty’s Chocolate Cake with Mango Coconut Frosting on Asian in America

Grace’s Chinese Cold Noodle Salad on Hapa Mama

Demetra’s No-Bake Strawberry Balsamic Cheesecake Semifreddo on Sweet Savant

Lisa’s Hedgehog Slice on Monday Morning Cooking Club

Miriam's Hedgehog Slice
Votes: 5
Rating: 3.6
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This recipe contains raw egg. Always use the freshest eggs for recipes containing raw egg. If you are at increased risk of the effects of salmonella poisoning please consult your health professional before eating. It is recommended that any dish containing raw eggs be stored in the fridge and consumed within 24 hours.
Servings Prep Time Passive Time
12people 10minutes 3hours
Servings Prep Time
12people 10minutes
Passive Time
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  1. Demetra

    This looks fantastic, I can’t wait to try this recipe. Hedgehog slice is new to me, thanks for teaching me something new.

    1. Natalie

      My nan has made hedgehog slice for us ( the grandchildren) all of our lives. She is now 86 in hospital and not doing so well so I thought I would make it for her tomorrow.

  2. Pat

    OMG, these look amazing and seems so easy! I happen to have lots of Marie biscuits on hand. Can you use something besides raw egg to bind everything together?

    1. Lisa Goldberg

      Thanks Pat. You can just leave the egg out of the recipe and It should be fine. Happy cooking!

    2. eeen

      the egg isn’t raw. it either cooks in the still hot mixture, or you put the pot back on the stove to cook it (which avoids curdling). leaving out the egg isn’t an option in this recipe … find one of the condensed milk recipes if you want to go eggless

      1. Melanie Hallett

        This is an awesome recipe – just like I had when I was a kid!

        Just a note to those concerned about the egg – I believe it cooks in the hot butter when it’s mixed in.

        1. Lisa Goldberg

          Thanks so much Melanie. We don’t think the egg cooks enough to be considered ‘not raw’. Our advice is to always use the freshest eggs for these type of recipes. If you are at increased risk of the effects of salmonella poisoning please consult your health professional before eating. It is recommended that any dish containing raw eggs be stored in the fridge and consumed within 24 hours.

    3. Jamie

      YES. Condensed milk mixed with melted butter is perfect.

  3. David

    Just made this with my daughter for her school project ,can’t wait to taste it 🙂

  4. Erin

    Can you repost the ingredients and method please? I use this recipe regularly

    Thank you

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Mouthwatering, huh?⁠

This is 'kolac', a Czech apricot and cheese crumble slice. ⁠

It is SO SO good. ⁠

You can make it with farm, ricotta or cream cheese. ⁠

You can make it with fresh or dried apricots. ⁠

It will be on repeat in your kitchen.⁠

Recipe can be found in the new book.⁠
⁠And you can pre-order right now on our website -⁠

For those of you in Sydney, we will be making this gorgeous slice as part of our @accoutrement_ class on 5th March. ⁠
If you'd like to book a spot (tix are selling fast), click on the link in our profile or head to⁠

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