Thursday 7 September 2017

Recipe: Jammie Dodger, Biscoff & Reese's Blondies

Sunday was a grizzly day. It was pouring with rain, I was feeling pants and it was a rest day. Humf, I could sit and stew in my misery, or do something about it. Baking has always been one of my favourite ways to relax,  once upon a time I'd spend my days pestering my gran until she'd pour over her ancient cookbooks with me and help me perfect the art of shortcrust pastry (always roll onto a slab of marble, and make sure your hands are cold) or light sponge cakes (always fold with a large metal spoon). Oh dear, I'm rambling again aren't I? Anyway, I knew the best way to cheer myself up was to pop on some Jazz music and bake something... but what to bake? 

Then, I had a brainwave. I recalled seeing Ellie's incredible looking Jammie Dodger blondies last year. The ones I promised I'd get around to making. No time like the present. I couldn't find Ellie's picture anymore, but I remembered that she'd found the recipe online, and a quick google search revealed Katie Cake's recipe. That's the badger!

What you may or may not know about me though is that I'm terribly indecisive. Like awfully so. So I actually made a smaller amount of her brownie batter and used it to make three variations on her recipe: Reese's, Biscoff, and Jammie Dodger. 

So here's my amended version Katie's recipe for the blondie mix (which makes 6 blondies).

60g butter
85g caster sugar
1 large egg
100g plain flour
85g white chocolate

Mini Jammie Dodgers & Jam
Biscoff Spread & Biscoff Biscuits
Reese's mini peanut butter cups & peanut butter. 


1)  Preheat the oven to 175C

2) Slowly melt the butter and white chocolate together in a saucepan on a low heat, being careful to stir constantly and avoid the chocolate catching. Once melted, remove from the heat and set aside.

3) Using an electric mixer, whisk the egg and sugar until light and fluffy (approximately 2 minutes on a high setting). Then pour the chocolate mixture in, and stir until combined. 

4) Gently fold in the flour, being careful not to knock too much air out of the brownie mix

5) Pour the blondie mix into a greased, suitably sized receptacle (I used an individual brownie pan, which I bought from ASDA for £5). 

6) Now for the fun part - the toppings! For the Jammie dodger ones I dolloped about a tsp of jam in each brownie, and swirled with a toothpick before adorning with mini Jammie Dodgers. For the Biscoff I swirled in some Biscoff spread and placed a Biscoff biscuit on top*. The Reese's one? Well that was just a tsp of peanut butter swirled in, and then I broke up some mini Peanut Butter cups and topped them with that! 

7) Bake for 20 mins! 

8) Enjoy - warm, cold & with or without ice cream. They also freeze well too! 

*In hindsight, I wish I had added cinnamon to the mixture too. 

No comments:

Post a Comment