Friday, 21 September 2018

Jammie Dodger Blondies.



Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

Guys, I have been seeing these Jammie Dodger blondies all over the internet recently.
Eventually, I knew that I would give them a go.
And my chance came when I had a bake session with my four nieces during the summer holidays. We had no idea what to bake together and so I decided that they would help me out with a little recipe testing. The girls were a little unsure when I told them we would be baking blondies but once we got started, they loved the process and end result.

The blondie base is the white chocolate cousin of a traditional brownie. It was pretty sweet first time round so I have made sure to add plenty of salt to balance things out in the finished recipe. White chocolate is the star ingredient of the blondie base and there is no smell better in the world than when it is melting together with butter.
The base is poured into a tin and then we swirl raspberry jam into it. The jam is a nod to the jammy centre of a Jammie Dodger. I prefer to use raspberry to match the biscuits and because I find that its tartness balances well with the sweet blondie.

Jammie Dodger blondies would be nothing without the Jammie Dodgers themselves. Place them on just before baking and you'll see that the blondie bakes up and around the biscuits. The end result is a fudgy white chocolate blondie swirled with raspberry jam and topped with a Jammie Dodger biscuit. The bottom of the biscuit softens up as it bakes with the batter and the top stays crispy making it a great contrast with the blondie. A sweet treat for your weekend!
 
Blondies, previously: snickerdoodle blondies


A Simple List of Ingredients:
1. Butter
2. Salt
3. White Chocolate
4. Sugar
5. Eggs
6. Vanilla Essence
7. Plain Flour
8. Raspberry Jam
9. Jammie Dodger Biscuits

Bismillah, let's begin!


Before we do any actual baking, let's do the most important job. Turn the oven onto 180C or Gas Mark 4. Grease and line a 9x13 inch (22x33cm) rectangle cake tin.


Next, let's melt our butter and chocolate. In a saucepan, measure out 175g Unsalted Butter.


Add in 1/2 teaspoon Salt. You don't have to add the salt but I find that it really helps with all the sweetness.


Next, take your white chocolate of choice. You can use white cooking or eating chocolate. I got mine from Aldi.


Add 250g White Chocolate into the pan with the butter. You may chop it up but I found just breaking it up into squares worked just as well.


Gently melt the butter and chocolate over a low heat, stirring occasionally. This can take up to 10 minutes but don't be tempted to turn up the heat as white chocolate burns easily.


You may notice that the melted chocolate sinks to the bottom and the butter comes to the top. No need to worry - it will be fine once we mix it into our blondie batter.


Set the chocolate aside and let's work on the batter itself. In a large mixing bowl, place 250g Caster Sugar and 3 large Eggs.


Whisk the two really well together with an electric hand whisk until the mixture is light and frothy.


Then, pour in the melted chocolate and butter.


Mix again until well combined.


Drop in 1 teaspoon Vanilla Essence.


Stir in the vanilla before throwing in 300g Plain Flour.


Gently stir in the flour until you can no longer see it. The batter is quite a bit so be sure to dig right down with your spatula to get rid of any pockets of flour.


Pour the batter into your prepared tin.


Then, take a Jar of Raspberry Jam. You can use any flavour you like but since the jam in the Jammie Dodgers is raspberry, I used raspberry to swirl too. Plus it's a little on the tart side which helps cut through the sweet white chocolate blondie.


Use teaspoons to dollop the jam all over the blondie batter.


Then, use a knife to swirl the jam through the batter. If the jam is too stiff and is proving difficult to swirl, heat it in the microwave to loosen. Add more jam if you need to and don't worry about things being perfect. Everything will bake up just fine, I promise.


Finally, it's Jammie Dodger time!


I used both the normal ones and the small ones. Any will do - although if you use only the small ones, you'll need a lot more.


Place 12 Jammie Dodger biscuits over the batter. Add small ones too, if you want.


Bake the blondies for 25-30 minutes at 180C or Gas Mark 4 until they're golden brown on top and set.


Dig in straight away but for a lovely, neat cut to your blondies, let them cool completely.




When you're ready to cut, pull the giant blondie out of its tin.

Use a serrated knife to cut the blondies. Because of the biscuits, a serrated knife makes cutting much easier. I cut 18 large blondies but you can cut as many as you like.


These blondies are a real treat! They're sweet, jammy, chewy and biscuity all at the same time. A real favourite to gift to family and friends. Happy blondie baking!

Jammie Dodger Blondies.

white chocolate blondies swirled with raspberry jam and studded with Jammie Dodgers!

Prep Time: About 20 minutes.
Bake Time: About 25-30 minutes.
Serves: Makes 18 large blondies.

Ingredients

175g Unsalted Butter
1/2 teaspoon Salt
250g White Chocolate, broken up
250g Caster Sugar
3 large Eggs
1 teaspoon Vanilla Essence
300g Plain Flour
Raspberry Jam, as needed
12 Jammie Dodger Biscuits

Before baking:
Turn the oven onto 180C or Gas Mark 4. Grease and line a 9x13 inch (22x33cm) rectangle tin.

Melt the butter and chocolate:
Melt the butter, salt and white chocolate in a saucepan over low heat. This may take around 10 minutes but don't turn the heat up too high. The butter may separate from the chocolate but it will be fine once mixed into the blondie batter.

Mix the batter:
Put the caster sugar and eggs into a large mixing bowl. Whisk with an electric whisk until the two are light and frothy. Pour in the melted butter and chocolate and mix until well combined. Stir in the vanilla and flour until you can no longer see the flour. Pour the batter into the tin.

Add the jam and biscuits:
Dollop the raspberry jam with a teaspoon all over the batter and use a knife to swirl the jam through. Place the 12 Jammie Dodgers evenly over the batter.

Bake the blondies:
Bake the blondies for 25-30 minutes until the top is golden brown and set. Cool completely before cutting up into 18 squares. Serve!

{adapted from katie cakes}

Keep me in your duas please, and enjoy your blondies!

Assalamu alaikum wa rahmatullahi wa barakatuhu!


Spice Enthusiast

6 comments

  1. Can you mix without the electrical whisk as i dont have one?

    ReplyDelete
  2. Hi. I've got a smaller tin, approx 25cm x 17cm. Can you suggest how to adjust the recipe? Thank you

    ReplyDelete
    Replies
    1. Yes, you can reduce the recipe by half or a quarter.

      Delete
    2. Thank you. Reduced the recipe by a quarter. Blondies look amazing but the base was too goey and undone so I had to put them back into the oven. Do you know where I may have gone wrong here?

      Delete
    3. Glad the recipe worked by reducing. Don't worry, that happened to me too. The blondie base can be gooey in the middle - just pop back into the oven until it's set and no longer jiggly.

      Delete

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