Jammie Dodger blondies – your favourite childhood biscuit in a delicious, gooey white chocolate blondie!
Hands up if you love Jammie Dodger biscuits!
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 crumbly biscuit (cookie) with a jam filled middle. 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 jammie dodger 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 and gooey 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?
Delicious white chocolate blondies with lots of raspberry jam swirls and a whole Jammie Dodger biscuit!
- 200 g Soft Butter
- 250 g Soft Light Brown Sugar
- 200 g White Chocolate Chopped into small chunks
- 3 Large Eggs
- 275 g Plain Flour
- 1 tsp Vanilla Extract
- 6 tbsp Raspberry or Strawberry Jam
- 9 Jammie Dodger Biscuits
Preheat the oven to180C/160Fan/350F and grease and line a square 20x30cm baking tin.
Melt the butter and sugar together in a large pan.
Take off the heat and leave to cool a little before beating in the eggs one at a time.
When all the eggs are fully incorporated. Stir in the vanilla, then fold in the flour and the white chocolate chunks.
Spoon the mixture into the baking tin and spead out evenly.
Drop spoonfuls of the jam all over the top, then using a butter knife or skewer make swirly patterns.
Gently press the jammie dodgers on top.
Bake in the oven for 30-40 minutes or until risen and golden.
The blondies will still be quite soft in the middle, so cool in the tin for at least two hours before turning out and cutting into squares.
I used raspberry jam, but you could of course use strawberry if you prefer.
When you line the baking tin, make sure the baking paper is above the edge of the tin by at least 2cm. This makes your life much easier when removing the blondies from the tin - you'll be able to lift them right out of the pan.
If you leave the blondies until they are completely cold before cutting into them they'll be much easier to cut into neat squares.
This recipe makes 9 large blondies. However, if you wanted to you could cut them smaller! You could also use mini Jammie Dodgers to decorate the top.
If you can find the lemon Jammie Dodgers that are on sale in the supermarkets right now, you could try a lemon version of these blondies - just use lemon curd in place of the jam. Yum!
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!
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