Hands up who loves jammie dodgers!
I certainly do! That childhood classic biscuit close to many of our hearts (in the UK at least) has stood the test of time and quite rightly so.
If you aren’t from the uk and are wondering what on earth a jammie dodger is, let me fill you in. It’s a shortbread biscuit (cookie) filled with jam. They are instantly recognisable with their pretty trademark heart in the middle. The flavours available are strawberry, raspberry and now lemon. There have been a few limited edition flavours, but in my opinion, they weren’t that great really. I haven’t come across the lemon ones yet, but I’m on the lookout for them!
So what can I say about these blondies, apart from the fact that they are insanely delicious?
I’ve seen a few versions of these blondies on the internet and they all look fabulous. I’ve been meaning to make them for so long. I finally chose a recipe from Olive magazine, but as usual I had to change it up a little – I can never leave a recipe alone!
The white chocolate blondie base is chewy around the sides and a little gooey in the middle, just like a good blondie should be. If you want them less gooey in the middle, you’ll need increase the baking time. But if you do this, you will end up with something more like a cookie bar.
Here’s a close up to show you what kind of texture you’re looking for…
See how the blondie is still slightly soft in the middle? That’s the dream..
If you wanted to, you could use mini jammie dodgers instead – how cute would those be dotted around the top?
Jammie Dodger blondies
Adapted from Olive magazine
Makes 9 blondies (you could of course cut them smaller if you want to get 18, but my OCD brain didn’t want to cut through the biscuits!)
250g soft light brown sugar
200g white chocolate, chopped into small chunks
275g plain flour
1/4 tsp salt
3 large eggs
1 tsp vanilla extract
9 jammie dodgers
About 5-6 tablespoons of raspberry jam
Preheat the oven to 180C/160Fan|350F.
Grease and line a 20x30cm baking tin.
Melt the butter in a medium saucepan, then add 100g of the chopped white chocolate and othe brown sugar, stirring to mix until melted and fully combined. Set aside to cool a little.
Sift the plain flour and add the salt.
Add the eggs one at a time to the slightly cooled chocolate mixture, making sure each one is well combined before adding the next.
Stir in the vanilla, then fold in the flour. Finally, fold in the remaining 100g chopped white chocolate.
Spoon the mixture into the baking tin and smooth the surface. Spoon the raspberry jam over the top in little blobs, then using a butter knife, swirl it all over the top in a pretty pattern. Top with the jammie dodgers and bake for 25-30 minutes or until risen and golden. Let the blondies cool completely in the tin before cutting in squares. I kept mine in the fridge overnight before cutting into squares. I know it’s a big ask, but this will give you much neater looking blondies, if you care about that kind of thing!
Don’t they bake so pretty? Look at those jammie swirls 😍
Make these for the jammie dodger lover in your life and I guarantee they will love you forever!
PIN ME FOR LATER…
I’m linking this recipe up to #CookBlogShare, hosted by Hijacked by Twins
And over at A Mummy Too, for #recipeoftheweek
And finally for #BakingCrumbs, hosted this month by Jo’s Kitchen Larder.