Cookery writer Annabel Karmel gives our two fave biccies an Instagram-worthy twist

IF you're partial to a biccie, afternoon tea is about to get a whole lot better for you.

Cook Annabel Karmel shows how to pimp up your favourite biscuits for a deliciously naughty treat.

Jammie Dodger blondie

2

Serves 8

Prep time 15 mins

Cooking time 25 mins

Cals 577

Sat fat 24g

*150g white chocolate

*200g butter

*4 medium eggs

*100g light brown sugar

*100g self-raising flour

*150g cream cheese

*8 Jammie Dodger biscuits

1 Preheat the oven to 190˚C/170˚C fan/gas mark 5. Line a 32x44cm baking tin with non-stick baking paper.
2 Put the chocolate and butter in a mixing bowl. Melt over a pan of simmering water on the hob until runny.

3 Remove from the hob and allow to cool. Add the eggs, sugar and flour to the bowl and whisk until blended. Spoon the mixture into the tin.

4 Put the cream cheese into a small bowl. Beat with a spoon to loosen, then place blobs of the cream cheese across the top of the blondie. Swirl the blobs into the mixture then arrange the biscuits on top, jammie side up.
5 Bake in the oven for 25 minutes until well risen, golden and set. Slice into squares and serve.

Jaffa Cake jellies

2

Makes 6

Prep time 20 mins, plus 8 hrs setting time

Cooking time 15 mins

Cals 606

Sat fat 20g

For the jelly

*300ml orange cordial

*4tbsp caster sugar

*4tbsp vodka or water

*Zest 1 orange, peeled using a potato peeler

*5 sheets gelatine

*1 x 312g tin mandarin segments

For the sponge base

*2 eggs

*100g butter, softened

*100g caster sugar

*85g self-raising flour

*15g cocoa powder

For the sauce

*150ml milk

*150ml double cream

*150g plain chocolate

1 To make the jelly, put the cordial, sugar, 300ml water and the vodka or water (depending on if it’s for adults or kids) into a saucepan. Add the orange peel then place on a medium heat until the sugar has dissolved. Leave to cool for 5 minutes.

2 Soak the gelatine in cold water for 5 minutes. Squeeze out any liquid, then add to the orange mixture. Stir until dissolved, then strain through
a sieve into a jug.

3 Divide the mandarin segments between 6 x 175ml pudding moulds (reserve 6 segments for decoration), add the jelly and leave in the fridge for 4 hours. 

4 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Line a 23x23cm tin with non-stick baking paper.

5 To make the sponge base, whisk together all the ingredients in a bowl until light and fluffy. Spread the cake mixture into the tin and bake for 15 minutes until well risen. Set aside to cool.

6 Cut out 6 sponge circles the same size as the widest end of the pudding moulds. Place a circle on top of each set jelly. Cover with cling film and leave in the fridge for another 4 hours.

7 To make the sauce, place the milk, cream and chocolate in a bowl over a pan of simmering water until the mixture turns runny. Set aside to cool.

8 When ready, gently unmould the jellies on to a plate and serve with a drizzle of chocolate sauce and mandarin segments to decorate.