Jammie Dodger Blondies

Jammie Dodger Blondies

Jammie Dodger biscuits are one of my favourites, I remember eating them as a child and always picking them first out of biscuit selection boxes. They have such a fun appearance – with the splash effect on the biscuit and heart shaped hole revealing the jam in the middle. It’s no wonder they are the most popular kid’s biscuit in the UK! I’ve incorporated yummy Jammie Dodger biscuits into these soft gooey Jammie Dodger Blondies, as well as adding some extra strawberry jam (because that’s the best bit!) If you’ve not heard of blondies before, they are the white chocolate version of brownies, and if you enjoy these you’ll love my Raspberry & White Chocolate Blondies too!

Jump straight to the recipe!

I started by melting the butter and golden caster sugar together in a pan on a low heat.

Once the butter was melted, I took the pan off the heat and added the white chocolate. I left it for a couple of minutes, then stirred it in.

I added the eggs, whisking as I poured them in to make sure the mixture didn’t cook the eggs. Then I stirred in the vanilla.

Then I added the flour, and poured the batter into a lined traybake tin. I placed the Jammie Dodger biscuits in a neat pattern on top, then added blobs of strawberry jam all around the biscuits, once I was happy with the amount of jam I swirled it around using a butter knife.

I baked the Jammie Dodger Blondies on 160C Fan/180C/350F, Gas Mark 4 for 30 minutes until they were golden brown all over. Then I left them to cool completely in the tin before removing and slicing into pieces.

I didn’t want to cut up the biscuits, but if you want to make the pieces smaller I like to cut them diagonally into triangles. Or you could use mini Jammie Dodger biscuits. You can also add more jam if you want to, or a different flavour of jam.

These Jammie Dodger Blondies were an absolute hit with my friends! They are so yummy, the sponge is sweet from the white chocolate, the Jammie Dodger biscuits are delicious of course and the extra bits of jam are definitely the best bit!!


I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Hijacked By Twins and Baking Crumbs hosted by Only Crumbs Remain.

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4.73 from 11 votes

Jammie Dodger Blondies

Servings 12


  • 200 g Butter
  • 300 g Golden caster sugar
  • 150 g White chocolate broken into pieces
  • 3 Eggs large
  • 1 tsp Vanilla extract
  • 225 g Plain flour
  • 12 Jammie Dodger biscuits
  • 6 tbsp Strawberry Jam


  1. Pre heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line a 12" x 9" traybake tin

  2. Melt the butter with the golden caster sugar in a pan on a low heat

  3. Once the butter has melted, take the pan off the heat and add the white chocolate. Leave it for a couple of minutes to melt, then stir together. Leave the mixture to cool for 5 minutes

  4. Break the eggs into a bowl and add them to the mixture, keep whisking as you pour them in to make sure the mixture doesn't cook the eggs. Then stir in the vanilla extract

  5. Add the flour and whisk it in, then pour the batter into the lined traybake tin

  6. Place the Jammie Dodger biscuits in rows on top of the batter, then added blobs of strawberry jam all around the biscuits, once you are happy with the amount of jam, swirl it around gently using a butter knife

  7. Bake the blondies for 30 minutes until they are golden brown all over. Leave them to cool completely in the tin before removing and slicing into pieces.

You can find more of my Traybake recipes by clicking here!

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40 comments / Add your comment below

  1. Mmmm, I absolutely love this idea Kat! Jammy Dodgers were always on my radar too as a kid though I didn’t appreciate that they are still the most popular biscuit to kids! Great idea to inclide extra jam too Kat, I can just imagine that your blondies were so yummy and v popular 🙂 Thankyou too for joining in with #BakingCrumbs,
    Angela xx

  2. Most of the kids I come across these days seem to prefer chocolate biscuits but I know several adults who would crawl over broken glass to get the last Jammie Dodger in the pack. I know that they’d love these.

  3. I have tried these twice & it won’t cook in the middle & I don’t no why I have done everything right it is so gooey?? It’s not biscuit like ??

    1. Hi Anisha, they are not meant to be like biscuits, they are blondies so the texture is supposed to be gooey (the same as brownies are). If you mean gooey as in not fully baked – what size tin are you using? If your tin is smaller they will need longer in the oven as it will be a deeper mixture. Is there anything you are doing differently, such as changing any ingredients?

  4. So disappointed, as above these come out far too gooey. Used the correct sized tin and even baked for longer than stated but they were still almost liquid in the centre once cooled. Such a shame as they do look amazing. I will have to find another Blondie recipe and adapt.

    1. Hi Annie, sorry this happened, I made these at the weekend and they came out great! The middle two pieces are a bit gooey, but definitely not liquid. Did you change any ingredients or do anything differently?

  5. Just sliced into our batch of blondies (4pm) after making them this morning and I’m so happy that we picked up a couple of packs of Jammie Dodgers from the supermarket. They’re so lovely and fudge-y – just like a blondie should be – with a great contrast in texture from the Jammie Dodger biscuits. I didn’t have the same size tin you used so tried it with one I make my swiss rolls in (11.5″ x 7″). They were perfect. Will definitely be making them again. Thanks for the recipe.

  6. Just made these tonight and snuck a little piece for dessert.. wow! They are SO yummy! Thanks so much for the recipe! Will definitely be making these again! I only had light muscavado sugar so used that which gave them a caramely taste. Delicious 🙂

  7. Please help! I made these today and the taste is absolutely delicious but they were completely liquid and would not set, only the very edges were not runny. I only substituted the sugar for light brown sugar and followed the method exactly, same sized tray bake tin. I ended up putting them back in the oven several hours later after cooling as they were inedible, after another 30 mins in the oven they were still liquid. Any advice on what to do would be great as I’d love these to work, the taste is lovely. Thanks

    1. Hi Angela, I’ve had a couple of comments saying the same thing (but then also several comments saying they worked fine) and I myself have made them at least 4 times and have never had a problem so I’m a bit stuck on this issue to be honest! I don’t think changing the sugar would have this affect. Is there any chance you missed an ingredient? I would recommend getting an oven thermometer too, to check your oven is at the right temperature as sometimes the dials are not accurate. Mine is off by about 10 degrees but some ovens can be even more. I’m planning to make them again in a couple of weeks and I’ll do a tutorial on my Instagram stories which will hopefully be helpful. I hope these go better for you second time round as they really are so yummy!

  8. What a hit they turned out perfect can’t thank you enough for this amazing receipe Just wonder is they anyway of making it less sweet

    1. Hi Shima, I’m so glad you enjoyed the blondies! They are a sweet treat so difficult to make them less sweet!

  9. These turned out amazingly!! I’m taking some to work and sending some with my partner in his climbing trip. I am sure I’ll be making these all the time now.

  10. I tried these today- followed the recipe exactly, using a silicone tray.. cooked for 45 minutes and still completely raw everywhere except for the very edges! I don’t know why! Didn’t want to leave them in for longer as the edges were starting to catch a bit.. I’ve made blondies lots of times with very similar recipes with no problem- I’m thinking maybe it’s the inclusion of the jam?!

    1. Hi Charlotte, it’s probably because you used a silicone tray. They are not very good, I would always recommend using a proper metal baking tins. As you can see from my photos, YouTube video and also I’ve done a tutorial for this recipe on my Instagram stories, this recipe has turned out great everytime for me and I’ve made it around 8 times now 🙂

  11. I made these Jammie Dodger Blondies during a business enterprise week at the school I work at.They were very popular and sold out very quickly,I did the first batch without jam as we had forgot to buy it and they still were delicious and some people preferred them. I put jam and also used half white and half milk chocolate in the second batch as we were on a tight budget and the pupils could not get enough .I will be making these in larger quantities next time as pupils have already requested these for next year .We raised over £200 pounds and my group won ,and made more money than all the other groups put together. I would like to think these Blondies played a small part in that amount, the money has all gone to cancer research .

  12. Would this work without putting as much white chocolate in it? Id prefer to have a few chunks of white chocolate in blondies

    1. I’ve not tried that so I can’t say for certain, I’d suggest adding some white chocolate chips in the mixture instead to get that effect 😀

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