Learn how to make Jammie Dodger blondies – your favourite childhood biscuit in a delicious, gooey white chocolate chunk blondie with lots of jam swirls!
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 also love them, you need to check out my homemade jammie dodger biscuit recipe!
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 shortbread type biscuit (cookie) with a jam filled middle. Cute, aren’t they?
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 delicious jammie dodger blondies, apart from the fact that they are even more delicious than you could possibly believe?
I’ve seen a few versions of these jammie dodger 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!
why i love this jammie dodger blondie recipe
- It’s nice and easy to put together – the recipe uses the “melt and mix” method which means you don’t need an electric mixer – just a mixing bowl and a wooden spoon.
- If you tend to bake on a fairly regular basis, you should have most of the ingredients already in your cupboard.
- I find traybake style recipes great for bake sales or parties – you can cut the bars smaller to make them go further if needed.
more blondie recipes
what texture should a blondie have?
The blondie base is chewy around the sides and a little gooey in the middle, just like a good blondie should be.
They are not meant to have a cake like texture.
If you want them less gooey in the middle, you’ll need increase the baking time by 5-10 minutes. But if you do this, you will end up with something more like a cookie bar than a blondie.
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 fudgy in the middle? That’s the dream..
what’s the best white chocolate to use for baking?
I do recommend using a bar of good white chocolate or chunks for this recipe instead of the smaller chocolate chips, which tend to melt and disappear into the blondie base. I love Callabeut chocolate chunks for baking, but I also use any premium supermarket brand.
It is worth spending a little more on a decent bar of white chocolate for your blondies – the flavour will definitely come through in the finished bake.
I wouldn’t use the super sweet confectionary such as Milkybar here – they don’t hold up well in baked goods. And steer well clear of anything branded “cooking” chocolate!
My blondies fell apart when I cut into them
Don’t attempt to remove blondies from the pan until they are completely cold – if you try to cut them while they are still warm they will collapse.
I often leave blondies overnight to ensure they cut into perfect squares. If you are less bothered about this, I would recommend leaving them to set for at least 3-4 hours before cutting.
my jammie dodger blondies are too gooey!
- If you followed my advice and let the blondie cool in the tin for several hours before slicing but they are still too gooey or runny in the middle, then they are underbaked. Blondie and brownie recipes always have a “sweet spot” where they are just perfectly baked – removing them from the oven even a few minutes too early can make a difference.
- They take around 30 minutes to bake in my oven, but all ovens vary so you might find they take 25 or even 35 minutes.
- The blondie will still have a slight wobble in the centre when you take them out of the oven – don’t be tempted to bake them until the wobble has gone or your blondies won’t have that gorgeous gooey texture.
Don’t they bake so pretty? Look at those jam swirls!
Make these for the jammie dodger lover in your life and I guarantee they will love you forever!
The blondies will keep in an airtight tin for up to five days. You can also freeze them – wrap the blondies tightly in clingfilm and tin foil before freezing for up to two months. Defrost fully at room temperature before eating.
did you make this recipe?
I hope you love them as much as we do! I would love to hear what you thought – let me know by leaving a comment below and rate the recipe out of five by clicking on the stars in the recipe card.
got any questions about the recipe?
If you have any questions about the recipe, leave a comment or get in touch via my social media channels and I’ll try my best to help.
- 200 g Soft Butter
- 250 g Soft Light Brown Sugar
- 200 g White Chocolate, Chopped into small chunks
- 3 Large Eggs
- 250g Plain Flour
- 1 teaspoon Vanilla Extract
- 6 tablespoons Raspberry or Strawberry Jam
- 9 Jammie Dodger Biscuits - I often use both the large and mini ones
- Preheat the oven to 180C/160Fan/350F and grease and line a 7x11 inch baking tin.
- Melt the butter and sugar together in a large pan.
- Once the mixture has melted and is smooth, 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 extract, then fold in the flour and the white chocolate chunks. You should have a thick batter.
- Scrape the batter into the lined tin. 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 30-35 minutes or until risen and golden. The blondie should be golden brown and look set around the edges.
- The blondies will still be quite soft in the middle, so cool in the tin for at least 2-3 hours before turning out and cutting into squares. If you cut into them before they are fully set, they will be far too soft to cut! I often leave them to set overnight.
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.
This recipe makes 9 LARGE blondies, but of course you can cut them into smaller pieces if you like!
If you leave the blondies until they are completely cold before cutting into them they'll be much easier to cut into neat squares.
You could also use mini Jammie Dodgers to decorate the top instead of the large biscuits.
.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!
Nutrition Information:Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 732Total Fat: 37gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 116mgSodium: 544mgCarbohydrates: 91gFiber: 2gSugar: 43gProtein: 11g
Calories and nutritional information are provided by a third party application and should be viewed as indicative figures only.