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Jammie Dodger Blondies

by Lauren and Rachel Finch from Finch Bakery

Combine classic biscuit flavours with a buttery, jammy blondie in this recipe from Finch Bakery.

From the book

Lauren and Rachel Finch

Introduction

Filled with white chocolate chips, swirled with strawberry jam and topped with Jammie Dodgers, these blondies are our kryptonite! Fudgy and sweet, this recipe will be top of your list to bake for your emergency freezer treat stash!

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Ingredients

170g (1½ sticks) unsalted butter
100g (3½ oz) white chocolate
100g (½ cup) caster sugar
100g (½ cup packed) light soft brown sugar
2 eggs (plus 1 egg yolk)
¼ tsp salt
30g (1½ tbsp) golden syrup
250g (scant 2 cups) plain flour
1 heaped tbsp cornflour
150g (5oz) white chocolate chips
2 tsp vanilla extract
For the topping:
150g (5oz) strawberry or raspberry jam
12–15 Mini Jammie Dodgers
50g (1¾ oz) white chocolate chips

Essential kit

You will need: a mixer or hand-held electric whisk, a tin 20 x 30cm (8 x 12inch) and a lined piping bag.

Method

Preheat the oven to 180°C (160°C fan/350°F/Gas 4).

Melt the butter and white chocolate together in the microwave at full power or gently on the hob. Stir with a spoon or spatula until combined.

Put the caster sugar and light soft brown sugar into the bowl of a mixer, then pour in the melted butter and chocolate mixture. Mix on a medium setting for 1 minute. Alternatively, use a mixing bowl and a hand-held electric whisk.

Whisk the eggs and egg yolk together, then add to the mixture with the salt and golden syrup, mixing on a low speed.

Sift the plain flour and cornflour together into the bowl, before mixing by hand or on a low speed. When combined, add 150g (5oz) of the white chocolate chips and the vanilla extract, and mix gently.

Pour the mixture into the lined tin, spreading it evenly right up to the edges of the tin.

For the topping, spoon the jam into a piping bag and snip the end off. Pipe 6 lines vertically down the rectangular tin, evenly spaced. Use a knife or skewer to drag the jam back and forth horizontally, creating a feathered pattern.

Distribute the Jammie Dodgers and the remaining white chocolate chips evenly across the top of the blondie batter.

Bake in the preheated oven for 30 minutes, or until the edges are golden brown and the middle still wobbles.

Allow to cool completely in the tin. Once cold, chill in the fridge for at least 6 hours or overnight before cutting into squares or rectangles.

Finch Bakery Tip: Do not be put off by the wobble once cooked – the blondie will look undercooked until completely set! Allow to cool completely, and then put it in the fridge for several hours before cutting. We like to leave them overnight to make sure they are fully set.

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From the book: Finch Bakery

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