Now doesn’t that sound tasty?!
I recently rediscovered (or perhaps just discovered seen as I think it’s a new obsession rather than one I’m re-visiting) the JAMMIE DODGER, all thanks to a local bakery which does the BEST ‘jammy biscuits’. One day I’ll re-create said biscuits but for now the humble Burton’s Biscuit co. offering has been bridging the gap- the only problem is that your everyday Jammie Dodger just isn’t very decadent. It’s definitely more reminiscent of a children’s party than afternoon tea thus I thought I had to set about making it more glorified; step in the Jammie Dodger Blondie…
It’s a variation on my ultimate blondie recipe and has been very well received by those who have been lucky enough to try it! My dad even reckons it’s the best thing I’ve ever made- I’m not sure if this is high praise or not though because he’s also more than happy to eat most things that I’d normally throw out as soon as they leave the oven- if it’s a little bit charred all the better apparently??
If you follow me on Instagram you’ll be well aware of just how long I’ve been working on these! I made my first batch on the same day that this years Bake Off started, so about 11 weeks ago now, but they’ve definitely been worth the wait! I found a 33cm roasting tin worked best in the end for getting the perfect depth, and it also meant that they didn’t rise up at the sides. It can also be tempting to over-cook them, which isn’t the biggest travesty but it does make them a little drier so be sure to remove them from the oven as soon as they’re set!
JAMMIE DODGER BLONDIE RECIPE
- 250g White Chocolate
- 150g Butter
- 100g Light Brown Soft Sugar
- 100g Golden Caster Sugar
- 200g Plain Flour
- 3 Eggs
- 1 teaspoon Vanilla Extract
- 4 tablespoons of Jam (or more if your heart desires!)
- 12 Jammie Dodgers (or more if you can fit them in!)
- Preheat the oven to 170ºC/150°C Fan and line and grease your baking tin, I tend to use a … but an 8 by 8 inch tin also works fab!
- Melt the white chocolate and butter together either over a double boiler, mixing continuously or in a microwave in 30 second stints, mixing in between (it only took 3 x 30 seconds for mine to be completely melted so make sure you keep an eye on it, if it takes longer than a minute and a half reduce the stints to 10 seconds each just to be sure not to burn it!)
- Add the sugars and mix until fully incorporated
- Add the flour and baking powder and mix again
- Add the eggs and vanilla extract and combine with the rest of the mixture
- Dollop teaspoons of your jam all over the mixture and then take a knife and swirl through to make a lovely pattern and help distribute the jam over the whole batch
- Place the Jammie Dodgers on top of your mixture in whatever pattern you fancy!
- Pour the mixture into your greased and lined tin and then pop into the oven for 35/40 minutes, until the mixture doesn’t wobble! (low and slow seems to work best for these because of the jam on the top!)
- Remove from the oven and leave to cool in the tin before portioning as you will!
As always, please let me know if you try any of my recipes by leaving a comment or tagging me on social media! I’d love to know your favourite sweet treats so I can incorporate them into a bake in the future? I’ve been trying to make some kind of Jaffa Cake Brownie whilst working on these blondies but it’s proving much more difficult than expected as the jelly melts so quickly, so whilst they taste good they aren’t lookers! Maybe I’ll move onto Oreos next, or try to make my own angel cake to match my pastel stripe jumper?! At least the cold weather gives me an extra excuse to stay in and bake!