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Jammie Dodger blondies
Makes: 16
Prep time: 25 minsTotal time: 
Recipe photography by Ant Duncan
Jammie Dodger blondies
Recipe by Sarah Cook
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
Prep time: 25 minsTotal 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, 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.
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.
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
- 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.
- 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.
- 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.
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Cut into 16 blondies using the biscuits as your guide. Dust with icing sugar if you like.To storeThe blondies will keep in an airtight container for up to 5 days. Or, wrap them well and freeze for up to 2 months.