Plum jam filled, sour cream biscuits (kifle)

Ingredients

• 1 cup of self raising flour
• 2 cups of plain flour
• pinch of salt
• 250 g of unsalted butter, finely chopped
• 300 milliliters of sour cream
• around 2o0 grams of plum spread
• icing sugar for rolling in

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Preparation

• Preheat oven to 180 degrees celcius. In a large bowl, sift both the flours and salt. Rub butter in with fingertips until mixture resembles course breadcrumbs.
• Stir sour cream in until mixture comes together then use your hand to thoroughly combine to a smooth dough.
• Shape dough into a cylinder shape and cut into 9 even size pieces.Take one of the pieces and roll it into a ball.
• Flatten with hands, then using rolling pin, roll out on a lightly floured surface until it is a, 20 centimeter in diameter, circle.
  
• Cut circle into 8 triangles and place a half a teaspoon of jam on the wider edge of each triangle.
• Roll each triangle up tightly, pressing edges to seal in the jam to prevent leakage. Repeat with all 9 pieces.
• Bake on ungreased oven trays for around 15 minutes or until starting to brown.
• Remove from oven and let cool. Once cool, roll the kifle in icing sugar and store in an air tight container.

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