Brush your baking tin with a little melted butter, then line with parchment paper. Greasing your tin helps the parchment stick to it to give you nice clean lines without wrinkles and bumps. Preheat your oven to 180C/350F.

In a large mixing bowl, combine your butter, sugar and white chocolate. Melt them together in the microwave in 10-20 second bursts, stirring in between, until completely melted. Alternatively, you can melt it all together over a pan of gently simmering water. Be careful to not let the mixing bowl touch the boiling water. Once everything has melted, keep mixing these ingredients until they come together and are a smooth fudgy mixture. This can take a few minutes, so be patient, just keep mixing and have faith!

Add your eggs and vanilla into your bowl one at a time. Mix well to combine in between additions. Your mixture will be thick and glossy.

Sift in the flour and salt, then fold in gently to completely combine. Add in the chocolate chips and about ⅔ of the biscuits, broken up, and fold together to mix in thoroughly.

Tip your blondie mixture into your prepared tin and level the top. Push down any biscuits to flatten and level the top. Place random dollops of jam all over the top of your blondie mix, swirl using a toothpick, skewer or knife. Be careful not to swirl so much that you mix the jam in and end up with pink blondies! Once your swirls are done, place your remaining biscuits over the top of your blondie mixture in a random pattern. Very gently push each one down to partially submerge the biscuits.

Bake your jammie dodger blondie in your preheated oven for 25-35 minutes. Mine blondie takes about 30 minutes to bake, but every oven is different so check from around 25 minutes. You are looking for your bake to be golden along the edges. There should be no jiggle when you shake the tin. You will also notice the edges starting to shrink away from the sides of the tin. Remove from the oven and leave to cool completely on a cooling rack before slicing into pieces. Enjoy!