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 vanilla extract, mix until combined.

Add in your gluten free flour, 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 and spoon your jam (make sure its nice and smooth) evenly over the top of your blondies. Using a skewer or a knife swirl the jam around to make a pattern.

Bake in the oven for around 30-35 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!

Once cooked place your jammy dodgers on top and allow to cool completely cool in the tin.

Once completely cooled, remove from the tin and cut into 9 squares. Enjoy!