Friday, August 14, 2020

Jammie Dodger Blondies


If you are an American, it is probably unlikely that you know what Jammie Dodgers are. They are a classis British sandwich cookie, filled with raspberry jam. There are variations, of course, filled with all sorts of different jam fillings, but raspberry is most common. You can’t go wrong with a cookie filled with raspberry jam, and I had no doubt I would be able to find them at the British store.

But the British store was out of them! My husband suggested that I use cookies filled with raspberry and custard cream, as they are quite similar. These were regular sized cookies, so I did a quick calculation to see that I needed about 125 grams. I used a little more than that, but this isn’t so precise. It does seem to make a lot of dough for the pan, but my pan is slightly smaller, so perhaps that is the issue. Mine is close but shallow, which likely didn’t help.

This is a simple blondie recipe (and I also have a variation with custard creams!) and it’s almost a cross between a cake and a blondie. Other than needed to measure to get the correct quantity of cookies, they are simple to make. Browning butter can be tricky, as it can burn so fast, but I didn’t brown mine all that much and they are still good. The sugars can almost be anything, as it calls for brown sugar and brown muscovado sugar. I had some muscovado sugar, but I found it later. I used light and dark brown sugar and it was fine. Muscovado sugar is more granular, and you could also use regular (caster) sugar. This recipe wasn’t picky, but the bars are still fabulous!

Jammie Dodger Blondies 

200 grams butter 

250 grams light brown sugar  

100 grams dark brown sugar 

200 grams white chocolate, chopped and divided 

 24 mini Jammie Dodgers, or 125 grams similar cookies, divided 

 3 eggs 

1 teaspoon vanilla 

275 grams flour 

¼ teaspoon salt

In a small saucepan, heat the butter on low until melted and begins to smell nutty. Add the light and dark brown sugar and half of the white chocolate and stir over the heat until everything is melted. Remove from the heat and allow to cool for 10 minutes.

Separate the Jammie Dodgers in halves. Chop half of the Jammie Dodgers and leave the remaining cookies whole. Set aside.

Heat the oven to 375 degrees. Line a 20 x 30-centimeter (or similar) pan with foil and spray with nonstick cooking spray.

Transfer the butter/sugar mixture to a large mixing bowl. Add the eggs, one at a time, while beating the mixture on medium. Stir in the vanilla. With the mixer running on low, gradually add the flour and salt.

Fold in the remaining chopped white chocolate and the chopped Jammie Dodgers. Spread the mixture into the prepared pan and top with the remaining Jammie Dodgers.

Bake for 25-20 minutes, until the bars pull away from the edge of the pan and a thin knife inserted in the bars comes out almost clean. Cool before cutting into bars.

Recipe from Olive Magazine

No comments: