Jammy Dodger Blondies

Alter quantities (metric only) 9 blondies

Heat your oven to 180°C/160°C fan/350°F/Gas mark 4
Grease your tin and then line with two sheets of baking parchment, one across the other, so that they overhang the edges of the tin slightly.

Gently melt your butter in your saucepan over a low heat.
Set aside to cool for 10 minutes until tepid.
Add your sugars to your cooled butter and mix thoroughly with a spatula or wooden spoon.
Add your eggs and vanilla essence and mix thoroughly.
Mix your flour, baking powder, cornflour and salt together separately.
Add your flour mixture to the wet mixture and mix thoroughly.
Scrape down your bowl with a spatula to ensure the mixture on the sides and base are fully mixed in.
Tip in your white chocolate chips and mix in.
Tip your blondie mixture into your prepared tin and level out with the back of a desert spoon.
Warm your jam in a microwave to ensure it is a little runny, but not hot. 10-15 seconds should be enough.
Blob your jam onto the mixture in rows of 3, ie 9 blobs.
Take a skewer (or butter knife or cocktail stick) and roughly spread the jam around the surface of the mixture to create a marble effect.
Pop on your mini Jammy Dodgers, in rows of 3, ie 9 dodgers in all.
Place in the centre of your oven and bake for 25 minutes.
The blondies are ready once the surface has turned golden brown and a skewer comes out with just a few fudgy crumbs on it.

Melt your topping chocolate in your microwave in bouts of 10 seconds, stirring in between. When all runny drizzle randomly over your blondies.
Sprinkle over some dried strawberry pieces.
Leave your blondies in your tin to cool on a cooling rack.
Remove from the tin when totally cool and cut into slices.

These blondies will keep in an airtight container for about 5 days.

You can add different fillings if you like, such as 50 g of chopped walnuts.

You can use raspberry jam if you prefer.

A little almond essence also works well in these blondies, replace one teaspoon for 1 teaspoon of vanilla essence.