I based these biscuits on a recipe for fig newton biscuits. The original recipe calls for you to cook down dried figs for the filling, but I didn't have any and I wanted to try using some cloudberry jam I had picked up for IKEA recently. (Who else loves the food at IKEA??) I remember first reading about baking with cloudberry jam on Julia's beautiful blog and was eager to experiment with it.
Cloudberry & Vanilla Bean Newtons
(adapted from The Essential Baking Cookbook)
75g unsalted butter softened
2 tbsp sour cream
3/4 cup soft brown sugar
1 tsp vanilla essence
2 eggs lightly beaned
3 cups plain flour
2 tsp baking powder
1/2 tsp bicarb soda
1/2 tsp ground cinnamon
450g cloudberry jam (I purchased mine from IKEA)
1 vanilla bean (or 1 tsp vanilla bean paste)
Pour jam into a small saucepan and split the vanilla bean and scrape its contents into the pan. Add the scraped vanilla bean pod to the mixture and slowly bring the jam to the boil, stirring very regularly to avoid burning. Reduce heat and simmer jam for about 5 minutes, reducing the water content. Remove from the heat and allow to cool, mixture will thicken considerably as it cools. Remove the vanilla bean pod from the jam.
Transfer to a large bowl and fold in the combined sifted flour, baking pwder, bicarb soda and cinnamon. The mixture will be very soft. Wrap in a sheet of floured plastic wrap and refrigerate for at least 2 hours.