Jammie Dodger Blondies
jammie dodger blondies are the delicious combo of jammie dodger biscuits and chewy white choc chip blondie swirled with raspberry jam.
Servings: 16 blondies
Calories: 251kcal
Equipment
Ingredients
- 150 g unsalted butter
- 120 g light brown soft sugar
- 100 g white sugar finely granulated e.g. caster
- 1 egg large
- 1 teaspoon vanilla extract
- 175 g plain all-purpose flour
- 2 tablespoon cornflour sometimes called cornstarch, e.g. in the US
- 16 mini jammie dodger biscuits roughly 80g (fewer if regular size)
- 75 g white chocolate chips optional
- 125 g raspberry jam
Instructions
- Preheat oven: 180°C / 160°C (fan) / Gas Mark 4 / 350°F
- In a large heatproof bowl, melt the butter for 30-50secs in the microwave and beat in the sugar until smooth and thickened.
- Thoroughly beat in the egg and vanilla extract until well combined.
- Sieve in the flour and cornflour, stirring until just combined.
- If using, stir in the white chocolate chips.
- Pour the blondie mix into a greased and lined 8-inch square pan **, smoothing the top gently.
- Using a teaspoon, dollop on the jam at spaced intervals and gently swirl through.
- Press 16 mini jammie dodgers into the top of the blondie mix, spacing evenly in 4 rows of 4 biscuits.
- Bake for 25-30mins until the top is lightly golden and there is only a slight wobble in the middle. Allow to cool in the tin before removing and cutting into squares.
Notes
Storage: Keep jammie dodger blondies in an airtight container at room temp. for up to 5 days. For a chewy firm blondie, store them in the fridge instead.
Freezing: You can freeze your jammie dodger blondies in an airtight container (or cling film plus foil) for up to 3 months. Defrost then enjoy!
Top tips:
- The cornflour used in this recipe is a white fine flour, not a yellow coarse flour. However, sometimes this is called cornstarch and the yellow version is called cornflour, e.g. in the US, so be sure to pick the white one!
- Beat your sugar-butter-egg mixture thoroughly until it’s thickened and comes together to a smooth mixture.
- You can swap the cornflour for more plain all-purpose instead (same amount).
- I prefer mini jammie dodgers as you can have one per blondie square, but instead you can use regular sized ones.
- You can swap the 8-inch square pan for a 9-inch square pan and reduce the baking time by 5mins.
- Double up the recipe and bake these blondies in a large brownie tin for 30-35mins, (e.g. 9inch x 13inch brownie pan).
Nutrition
Calories: 251kcal | Carbohydrates: 36g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 40mg | Potassium: 54mg | Fiber: 1g | Sugar: 23g | Vitamin A: 251IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg