Almost a hedgehog slice
500 g (1 lb) dark chocolate, roughly chopped
150 g (5 oz) golden syrup
200 g (8 oz) unsalted butter
300 g (10 oz) ready-made macadamia nut shortbread, broken into small pieces/chunks (can use roasted chopped nuts and plain shortbread)
Optional: add 3-4 tablespoons of shredded coconut
1. Line a 20 x 30 cm (8 x 12 inch) baking tin with baking paper for thinner slices or a 21cms round spring form tin for thicker slices.
2. In a large saucepan over low heat melt the chocolate, golden syrup and butter until the butter and chocolate are just melted and well mixed but do not boil. Add the biscuit chunks and coconut if using, and stir until well coated.
3. Pour the mixture into a baking tin and use the back of a spoon to flatten the mixture. Tap the tin against the bench to get rid of any air bubbles-pop these with a skewer before the chocolate sets.
4. Refrigerate for 1 hour, or until set. Turn out onto a clean chopping board and, using a serrated knife, cut into fingers or wedges.
