Jam Biscuit Blondes

Sugar Fix - "Brits Bake It Better"

Prep Time
Cook Time


  • 210 grams unsalted butter
  • 150 grams white chocolate, plus a few extra for chunks
  • 1 vanilla pod
  • 200 grams plain flour
  • 1 teaspoon baking powder
  • 4 Eggs
  • 280 grams white caster sugar
  • 260 grams Jam sandwich style biscuits
  • 200 grams raspberries, plus a handful for decorating
  • 80 grams preserve sugar


  1. Place the raspberries with the preserve sugar in a pan
  2. Together. Whilst the pan heats up, mix them together.
  3. When you can feel the pan is getting hot, add a good
  4. Splash of water and the vanilla pod cut in half
  5. Lengthways. You want this to cook down until it's thick
  6. And sticky.
  7. Preheat the oven to 150. Whilst that is cooking make
  8. The blondie batter. Melt the white chocolate on a bain
  9. Marie and melt the butter at the same time in a separate
  10. Pan. Pour the butter and melted chocolate in to the
  11. Sugar and mix well.
  12. Then add in the eggs and whisk again, finally scrape in
  13. The vanilla pod, flour and baking powder and mix.
  14. Line a square loose bottom tin and pour in the batter.
  15. Push in the reserved chocolate and raspberries. Make
  16. About 5 blobs of the jam on the blondie batter and swirl
  17. Through the mix. Place the removed biscuits on top
  18. Ready to bake.
  19. Place in the oven for 25-30 minutes until cooked but
  20. Still with a wobble. Serve with a drizzle of melted white
  21. Chocolate.