An oldie and a goodie, but I bet you don't have this one. It's an Aussie classic with a twist. And boy, does it rock.

Love a bit of accidental-put-whatever's-in-the-cupboard baking. This one is a real crowd pleaser. Buon appetito.

BAKING PAPER: Ginger Hedgehog Slice

Makes: about 20cm x 30cm tray

1 pkt (250g) soft ginger biscuits, lightly crushed
100g caster sugar
25g shredded coconut
100g macadamia nuts, roughly chopped
20g good-quality cocoa powder
100g lightly salted butter
100g good-quality dark chocolate
2 tbsp golden syrup

1 egg, lightly beaten

Topping:
200g good-quality dark chocolate, melted

50g unsalted butter, melted

Line a baking tin with baking paper and set aside. In a clean bowl mix together biscuits, sugar, coconut, macadamia and cocoa. In a small saucepan melt together butter, chocolate and syrup. Once melted remove from heat and allow to cool for 5 minutes. Add egg to chocolate mix and once combined, pour into dry mix.

Using a wooden spoon, mix together until all combined. Scoop the mix into the tin, using your fingers to press down evenly over the base. To make the topping, combine chocolate and butter, stirring until smooth and then pour evenly over the base and pop it into the fridge for couple of hours to set. Once set, cut into bite-size pieces.