Jammy Dodger Blondies
Jammy Dodger Blondies
These jammy bas**rds have always been one of my favourite biscuits; especially as a kid! Also, my mum always used to make us white chocolate and raspberry blondies so I decided to combine the two. These are SO easy and quick to make and perfect with a cuppa so enjoy!
Ingredients
- 200g unsalted butter
- 300g caster sugar
- 150g white chocolate, broken into chunks
- 3 eggs
- 1tsp vanilla extract
- 225g plain flour
- 12 Jammie Dodger biscuits
- 6tbsp Strawberry or Raspberry Jam
- Preheat your oven to 160 fan/180C/Gas Mark 4. Line a 12x9inch tin with non-stick baking paper.
- In a pan, melt the butter and caster sugar together until the butter is completely melted. Take off the heat, add the white chocolate and wait a couple minutes. Now stir it in. DO NOT WORRY if the mixture begins to separate, this will all be resolved when you add the egg later on.
- Leave the mixture to cool for 5 minutes.
- Prepare the eggs by breaking them into a bowl. Now, whilst whisking the mixture, add the eggs in slowly to prevent the mixture from cooking the eggs. Once fully combined, add the vanilla extract and mix again.
- Add the flour, whisk again and then pour the mixture into your prepared tin.
- Smooth the mixture out with the back of a spoon and then place the biscuits in rows of 4x3 until you run out of biscuits! Try not to eat any of them... unless you bought extra!
- Now add blobs of either strawberry or raspberry jam and then swirl around the blondie with either a cocktail or kebab stick!
- Bake for 30 minutes until they are golden brown. If they are still quite wobbly on the top, cover gently with tin foil and pop back in the oven for 10 minutes. Leave them to cool completely in the tin before removing as they can be too soft if you try to remove them whilst still warm!
- Make a cuppa, kick your legs up and enjoy this little moment of joy.
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