Preheat your oven to 160C Fan / 180C and prepare a 9x9 inch square tin with non stick baking paper - it needs to be fairly deep.

In a large bowl mix together your melted (and cooled) butter with your caster sugar and light brown sugar. Mix until properly combined and you no longer see the yellow of the liquid butter.

Add in your eggs and almond extract, mix until combined.

Add in your gluten free flour, ground almonds, cornflour and xanthan gum. Briefly mix until just combined and the mixture is smooth without any visible flour or lumps.

Fold in your white chocolate chips.

Spoon / pour the mixture into your tin, spreading the mixture to the edges so it's nice and evenly flat. Make sure your jam is nice and loose then spoon it on top of the blondie mixture and swirl it around into a pattern (you don't need to use it all if you don't want to).

Sprinkle with flaked almonds and bake in the oven for around 35-40 minutes. The very centre might still seem a little wobbly but the outer edges should be fairly cooked through. If you cook it for not long enough, it will still be liquid, if you cook it for too long it will be like a cake, not a blondie!

When you remove them from the oven, push in gluten free bakewell tart halves, you're doing this whilst they're still hot (I try to put them evenly spaced out so when i cut them, each square has a piece of bakewell tart on it).

Allow the blondies to completely cool in the tin. You can pop them in the fridge once cooled to chill - just like with brownies it can help them become even more fudgey, but this is optional.

Slice into 9 or 16 slices and enjoy!