another week another awesome recipe. And this one was going to be good, after all, who doesn’t like a raspberry and white chocolate blondie?! Right?! And don’t get me wrong, they were very tasty but surely everything can be improved by adding a biscuit of some sort, in this case a Jammy Dodger! And oh my god they are awesome indeed, and quick, and easy and there’s no excuse why you wouldn’t make them! Off you go!
120g Unsalted Butter
150g Caster Sugar
50g Light Soft Brown Sugar
1/2 tbsp Vanilla Extract
140g Plain Flour
1/2tsp Baking Powder
12 Jammy Dodgers
100g White Chocolate
100g Fresh Raspberries
Preheat the oven to 170 degree C.
Melt the butter over a medium heat and let it cool down. Grease and flour a 20cm (8inch) square lose bottom tin and add a layer of Jammy Dodgers to it. The 20cm tin will fit 9 whole biscuits and then you’ll have to chop the last three in half and fill the leftover space in the tin.
Combine the butter with the two types of sugar and the vanilla extract and then mix the egg in very well. Combine the flour, salt and baking powder and then add to the rest of your batter. Mix until everything is fully incorporated.
Chop your white chocolate roughly and then, along with the raspberries, carefully fold them into the batter. Fill the batter into the prepared baking tin and spread it out evenly. Make sure that the chocolate and raspberries and nicely spread out.
Bake the blondies for 35 minutes and then wait until they have cooled before removing them from the tin and then chop them up into squares,
or just have the whole thing in one go, if you like. I wouldn’t blame ya!
Lots of love,