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 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!

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 blondies on 160C Fan/180C/350F, Gas Mark 4 for 30 minutes until they were golden brown all over. 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 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, Treat Petite hosted by me and Baking Crumbs hosted by Only Crumbs Remain.

Pin for later!

5 from 3 votes
Print

Jammie Dodger Blondies

Servings 12

Ingredients

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

Instructions

  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.

Pin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInShare on YummlyEmail this to someonePrint this pageShare on StumbleUponShare on RedditShare on Tumblr

Golden Oreo Blondies

Golden Oreo Blondies
I’ve just got back from a weekend away in West Wales. The occasion was our friend’s 30th birthday, and 14 of us rented out a large house in a little village called Aberdovey. It was such a beautiful place full of lambs frolicking in the fields, quaint houses painted in bright colours and gardens filled with wild flowers. I’m such a city girl and sometimes I find the countryside quite daunting as I don’t really understand it. I’m so used to convenience, modern technology and city life. But I really enjoyed myself and would definitely go back! I wanted to take along some treats for everyone and I found a blondie recipe in Olive Magazine, that used custard creams which I made a few weeks ago. This time I went for golden oreos and they didn’t stick around for long!

I started by melting 175g butter, 200g light brown sugar, 125g golden caster sugar and 4 tbsp custard powder on a low heat.

I let it cool for 5 minutes then whisked in 2 eggs and 2 tsp vanilla extract.

I broke up the golden oreos. I used 18 of them.

I added a pinch of salt, 250g self raising flour, 150g white chocolate broken into chunks and a third of the biscuits.

I poured the mixture into a lined baking pan and sprinkled the rest of the biscuits on top.

I baked the blondies on 180C/160C Fan/350F/Gas Mark 4 for 30 minutes. I left them to cool in the tin.

I removed them and sliced them up. They were so sweet and gooey, and every other bite you come across a chunk of white chocolate or a piece of golden oreo. They went down really well with everyone this weekend!

I am entering these into myself and Cakeyboi’s challenge Treat Petite, where the theme is favourite biscuits, sweets and chocolates.

And into the Sunday Fitness & Food Link Up hosted by Ilka’s Blog and Marathons & Motivations.

 
Print

Golden Oreo Blondies

Ingredients

  • 175 g Butter
  • 200 g Light brown sugar
  • 125 g Golden caster sugar
  • 4 tbsp Custard powder
  • 2 Eggs
  • 2 tsp Vanilla extract
  • 18 Golden Oreos
  • 150 g White chocolate
  • A pinch of Salt
  • 250 g Self raising flour

Instructions

  1. Melt the butter, light brown sugar, golden caster sugar and custard powder on a low heat

  2. Let it cool for 5 minutes then whisked in the eggs and vanilla extract
  3. Break up the golden oreos
  4. Add the salt, self raising flour, white chocolate broken into chunks and a third of the Oreos
  5. Pour the mixture into a lined 12" x 9" traybake tin and sprinkle the rest of the Oreos on top

  6. Bake on 180C/160C Fan/350F/Gas Mark 4 for 30 minutes. Leave them to cool in the tin, then slice and serve
Pin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInShare on YummlyEmail this to someonePrint this pageShare on StumbleUponShare on RedditShare on Tumblr

Raspberry & White Chocolate Blondies

Raspberry & White Chocolate Blondies

If you’ve not tried blondies before then this delicious and simple recipe is a great place to start. They are the sisters of brownies, and are made the same way but with white chocolate instead of milk or dark chocolate. The tangy fresh raspberries in this recipe are the perfect compliment to the sweet sponge and white chocolate chips scattered throughout this yummy traybake. It’s super easy to make and great for a lazy Sunday afternoon, it would also be fabulous for a bake sale or party!

First I melted the butter in a pan on a low heat. Once it had all melted, I took it off the heat and added the white chocolate, I left it to melt into the butter then stirred then stirred them together after 5 minutes.

I whisked the eggs with the golden caster sugar sugar until they were frothy, then I poured in the melted butter and white chocolate mixture.

Then I added the plain flour and mixed well before pouring the mixture into the tin.

I placed the raspberries all over the batter and sprinkled on the white chocolate chips.

I baked it on 180C/160C Fan/350F/Gas Mark 4 for 40 minutes, it was risen all over and golden on top.

Once the blondies had cooled I melted some more white chocolate and drizzled it all over them, then I sprinkled some red 100s and 1000s on top too.

The blondies were delicious and a big hit with my colleagues! The tangyness of the fresh raspberries along with the sweetness of the chocolate and the sponge was a tasty contrast. They were also so simple, quick and easy to make, so perfect for an easy weekend treat!

Pin for later!

Recipe adapted from BBC Good Food

Print

Raspberry & White Chocolate Blondies

Servings 12

Ingredients

For the blondies

  • 200 g Butter
  • 75 g White chocolate Chopped up
  • 300 g Golden caster sugar
  • 3 Eggs
  • 200 g Plain flour
  • 275 g Fresh raspberries
  • 75 g White chocolate chips

For the decoration

  • 30 g White chocolate melted
  • Red sprinkles Optional

Instructions

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

  2. Melt the butter in a pan on a low heat. Once it has melted, take it off the heat and add the white chocolate. Leave it to melt into the butter then stir together after 5 minutes

  3. Whisk the eggs and golden caster sugar together well until frothy

  4. Pour the melted butter and white chocolate mixture into the egg and sugar mixture, whisk together

  5. Add the plain flour and mix well, then pour the mixture into the tin

  6. Place the raspberries all over and sprinkle on the white chocolate chips

  7. Bake on 180C/Fan 160C/Gas Mark 4 for 40 minutes or until risen all over and golden on top

  8. Once fully cool, drizzle over the melted white chocolate and add the sprinkles if desired

Pin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInShare on YummlyEmail this to someonePrint this pageShare on StumbleUponShare on RedditShare on Tumblr