Instructions: Process butter with dry ingredients until mixture resembles breadcrumbs. Add egg and sour cream; process until mixture forms a ball. Divide in half, cover and refrigerate 30 minutes.

Roll the dough into a 30cm circle. Cut the dough into quarters, and cut each quarter into 4 equal portions to form 16 triangles.

Place about 1/2 teaspoon of fruit mince at wide end of triangles, and roll up into crescent shapes (like a small croisant).

Repeat with remaining dough and fruit mince.

Place rolls about 2 cm apart on greased oven trays and bake in a moderately hot oven (350F) for 10 minutes or until lightly browned. Cool on trays. Dust with icing sugar if desired.

Makes about 30.

Serve with afternoon tea.

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