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For the caramel you need to use Unsalted Butter rather than a baking spread like Stork. I remove it from the fridge just before I put it in the saucepan so that it is still cold. Your Jammie Dodger Blondies should be a little dense, soft and moist, but if they're runny or uncooked, then you have an issue. Wet blondies are either undercooked, or the ratio of wet and dry ingredients is off.
When it comes to the actual baking, you’ve got to find that perfect balance. When I take the blondies out of the oven, the middle wobbles slightly. The whole tray shouldn’t wobble – but there should still be a bit in the middle as the blondies will continue to bake somewhat in the tin. A skewer test is hard, as jam or melted chocolate may come out on it – but there shouldn’t be any raw batter! Pour the mixture into the lined tin and add the jam in small dollops all over the top. Use a butter knife to gently swirl the jam around. Vanilla Extract: Choose the best quality vanilla extract you can afford. It really makes a difference to the flavor. If your caramel is still grainy at the end, it it because you didn’t let the sugar dissolve enough. It is super important to do the first steps slowly to stop this from happening. Tip your mixture out on to your work surface. Knead it together until it forms a ball. Then chill it in the fridge for 15 minutes.Some blondies use a white chocolate base for the recipe – and I do love that, but generally, I prefer to leave that out. You can add it in, but I find it more successful without it! I use white chocolate chips instead! If you can’t find white chocolate chips, you can just cut up the white chocolate into chip size! Blondie method
Use good quality white chocolate. I can’t stress this enough – inferior white chocolate bars have a greasy texture and can ruin your bakes. Try using white chocolate chips and white chocolate chunks – the chips melt into the batter while the chunks add texture. Jammie Dodgers are a British biscuit consisting of two round shortbread biscuits sandwiched together with raspberry jam. The biscuits are often decorated with a Jammie Dodger-branded imprint. Preheat your oven to 180C / 350F and line your baking trays (2 or 3) with baking paper Mix the butter and sugar together Press the mixture together into a dough and form a rough disc shape. Wrap in cling film and chill it in the fridge for 30 minutes. Roll out the dough onto a well floured surface. The assembly really is the best fun as you spoon big blobs of jam over the top and then top with Jammie Dodgers. After that, you'll pour in the rest of the batter and repeat with more jam and dodgers.
Do you need an electric mixer to make this recipe?
When it comes to getting the batter right – it’s a fine line between mixing the mixture enough, but not overdoing it! I tend to melt my butter till it’s liquid (but not split) – and then mixing my sugar’s into the butter for about 2 minutes. I use a 50/50 mix of white granulated sugar, and light brown sugar, but if you want the lighter more classic blondie colour just use all white granulated! If you enjoy making these chocolate dodger biscuits, why not try one of our other easy kids’ biscuits?
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