Hedgehog Biscuits - cooking recipe

Ingredients

125 g unsalted butter
1 cup icing sugar
2 tablespoons cocoa
1 egg, lightly beaten
1/4 cup coconut
2 cups Marie biscuits (for Australians) or 2 cups graham crackers, broken into pieces (for Americans)
1/2 cup hazelnuts
Icing
125 g dark chocolate
125 g milk chocolate
1 tablespoon Copha

Preparation

Melt the butter in a large saucepan over a medium heat.
Remove the pan from the heat, and stir in the sifted icing sugar and cocoa, and mix well.
Stir in the beaten egg, and return the pan to the heat and stir until the mixture boils.
Remove the pan from the heat and stir in the coconut, biscuit pieces and nuts. The biscuits are generally broken into pieces about the size of a hazelnut, but some larger pieces is fine, and the pieces certainly don't have to all be the same size!
Spoon the mixture into a baking paper lined 18cm x 28cm (approximately 7\" x 11\") slice pan and press down firmly.
Icing the Hedgehogs: Melt the dark chocolate, milk chocolate and copha together in a microwave-safe bowl or jug in a microwave oven on a Medium setting for approximately 2 minutes; stir well, pour - and spread evenly - over the hedgehog base.
Chill to set.
Once chilled, cut into 24 slices. Or larger or smaller slices if you wish!
Notes: For extra flavour, add 1/4 cup of sultanas.