Baking my way through my Pinterest bucket list | Jammie Dodger Blondie

Now that exams are over I’ve been using my free time to work my way through recipe ideas and Pinterest posts I’ve pinned over the last few months. The list is long and only ever increases and so I have been slowly working my way through the list and deciding what to bake first.

This has been on my recipe ‘bucket list’ for about a year but have never really found a good time to try it. I am so glad I have finally done it, since I’ve started this post I’ve baked it twice now! Its so much easier then I thought it would be and definitely a new favourite and in my little book of recipes I love.

This recipe is great for kids parties, bribing your study group or keeping your housemates afloat during exam time. I’ve really enjoyed making it and have found some interesting variations that I am looking to try; salted caramel, m&m, mini egg and raspberry.

My recipe uses a combination of self raising and plain flour. The reason for this is I find the blondie to be too thick and stodgy if I don’t add the self raising flour to give it some air. Feel free to stick to a 275g of plain flour if you only have one type. But I’ve seen a big difference in the recipe using a combination of flours.

Such a simple recipe and always a popular hit, why not try it?

Jammie Dodger Blondie (Makes ~12)

Ingredients

• 200 g Soft Butter
• 250 g Caster Sugar
• 200 g White Chocolate
• 3 Large Eggs
• 1 tsp Vanilla Extract
• 175 g Plain Flour
• 100g Self Raising Flour
• 8 Jammie Dodger Biscuits
• 3/4 mini Jammie Dodger Biscuits
• 6 tbsp Strawberry Jam

Method

1. Preheat oven to 180c. Grease the traybake tin with butter liberally
2. Melt the butter and white chocolate in a large pan. You need to stir this occasionally so that the heat is evenly spread and nothing burns.
3. Add the sugar and vanilla into the melted mixture and mix.
4. One fully combined, add the eggs one at a time mixing rapidly to ensure it doesn’t split.
5. Spoon in the flour into the pan. Mix until combined after each spoon, this makes sure it is completely combined and it doesn’t split.
6. Place mixture into tin and speed out gently. Add the Large Jammie Dodgers into the mix and equal spacings. Use the smaller biscuits to fill the gaps in.
7. Place the jam Into the last few spaces and swirl with a butterknife.
8. Bake in the oven for 30-40 minutes or until risen and golden.

9. Leave you Blondies to cool in the tin completely (mine took about 90mins) before you turn out and slice. Otherwise the middle is too soft and it all collapses and doesn’t hold its form.