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Jammie Dodger blondies


Makes: 16
timePrep time: 25 mins
timeTotal time:
Jammie Dodger blondies
Recipe photography by Ant Duncan

Jammie Dodger blondies

These blondies have all the elements of the classic jam sandwich biscuit: crisp on the outside but soft in the centre, a custard-laced sponge and pockets of jam. Plus, there’s an actual biscuit on top of each square

Makes: 16
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
271Kcal
Fat
11gr
Saturates
7gr
Carbs
39gr
Sugars
24gr
Fibre
1gr
Protein
3gr
Salt
0.3gr

Sarah Cook

Sarah Cook

Sarah, a former food editor, has now been writing and styling recipes for over 10 years. Born in NZ, to Irish-English immigrants, and married to a Polish-Scot, her food is as diverse as her family, with a particular passion for baking mash-ups.

See more of Sarah Cook’s recipes
Sarah Cook

Sarah Cook

Sarah, a former food editor, has now been writing and styling recipes for over 10 years. Born in NZ, to Irish-English immigrants, and married to a Polish-Scot, her food is as diverse as her family, with a particular passion for baking mash-ups.

See more of Sarah Cook’s recipes

Ingredients

  • 175g salted butter, plus extra to grease
  • 140g light brown sugar
  • 140g golden or white caster sugar
  • 2 medium eggs
  • 1 tsp vanilla extract or paste
  • 225g plain flour
  • 25g custard powder (not the instant type)
  • 100g white chocolate chunks or chips
  • 55g raspberry jam, plus 20g to finish
  • 16 Jammie Dodger biscuits (just over 1 ½ packs), or similar
  • 2 tsp icing sugar

Step by step

  1. Melt the butter, brown sugar and caster sugar together in a pan over a gentle heat. Cool in the pan for 10 minutes. Preheat the oven to 180°C, fan 160°C, gas 4 and grease and line a 22cm-square tin with baking paper.
  2. After 10 minutes, crack the eggs into the cooled butter mixture and beat in with a wooden spoon until smooth. Follow with the vanilla, flour and custard powder and mix again to a smooth batter. Fold in the white chocolate pieces.
  3. Transfer the batter to the prepared tin. Use a teaspoon to randomly add the 55g jam in small blobs over the top of the batter. Arrange the biscuits on top in four lines of four. Bake for 30-35 minutes on the middle shelf – the blondies will be crisp on top, golden and risen, but still squidgy in the centre. Warm the extra 20g of jam until runny, in a microwave or in small pan, then add a little bit into each biscuit’s centre. Cool in the tin.
  4. Cut into 16 blondies using the biscuits as your guide. Dust with icing sugar if you like.
    To store
    The blondies will keep in an airtight container for up to 5 days. Or, wrap them well and freeze for up to 2 months.

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