Jammie Dodger Blondies

Jammie dodger biscuits are a type of hugely popular biscuit in the UK – particularly with kids! They’ve been a childhood favourite for decades now and they are absolutely delicious.

Still, us sweet-toothed bakers have decided to take things to the next level. Jammie dodger blondies use this legendary biscuit as a base to make an oven baked beauty.

Instead of the intense chocolate flavour of brownies, blondies have a lighter taste and consistency. This blondie recipe uses white chocolate as an essential ingredient, so you get a less deep, rich flavour, but still chocolatey and delicious.

Essentially, the difference is in the colour, which is achieved through the ingredients used.

For instance, blondies use vanilla paste or extract as well as white sugar and white chocolate chips, whereas brownies use dark or milk chocolate as well as cocoa powder.

Like brownies, blondies can seem a bit tricky to get right. However, with a bit of practice and by following this recipe precisely, you’ll get perfect blondies that are chewy, gooey and utterly irresistible!

Maybe you can’t get hold of them. Or maybe you’re not a jammie dodger kind of person. Either way, you’ll be wanting to know whether you can use a different biscuit to make this recipe.

Luckily, the answer is yes!

You can use any type of white biscuit or cookie, although go for one with jam for best results.

You should bake your blondies for about 35 minutes. Different ovens work differently – my oven took a good 45 minutes until it was done, so be sure to check around the 30 minute mark to see if yours is done.

You’ll also notice that the jammie dodger blondie block is done when the edges start to turn golden brown.

A good way to test for doneness is to use the skewer test. Insert a wooden or metal skewer into the blondie block – if it comes out clean, not covered in gooey batter, then it is ready.

Any kind of white chocolate is perfect for this recipe. Try to go for a decent kind – you’ll most certainly taste the difference if you do.

I recommend going with Callebaut chocolates, which are perfect for using in baking recipes.

Yes… a good blondie is firm on the outside and slightly gooey on the inside.

Whether it’s because your oven wasn’t hot enough, because you removed them too early or because you over mixed the blondie batter, there are occasions when your blondies will seem undercooked.

If this is the case, cover them with foil and return them to the oven for 5-minute intervals until done.

I recommend using unsalted butter when baking. This is because you can have a better control over how much salt is going into the dish. Salted butter is best used with bread or to flavor savoury dishes.

You can store these blondies in an airtight container for up to four days. I’m willing to be they won’t last that long though!

Yes, you can absolutely free these jammie dodger blondies! First, allow them to fully cool. Then, flash freeze them in the baking tin or on a baking tray. This involves freezing them for an hour or so.

Next, place the semi frozen brownies into an airtight container. They will stay fresh for up to three months.