First make the pastry. Add the flour, xanthan gum and sugar to a large mixing bowl and stir together.

Cut the cold butter into cubes and then add to the bowl. Using your fingers, rub the mix together until it resembles breadcrumbs. Once you have a breadcrumb-like consistency, mix in the orange zest.

Crack the egg into a bowl or mug and add the cold water. Whisk together until just combined. Then add to the mix and use a fork to start to ‘mush’ the mixture together. You’ll see it start to form a sticky dough.

Once it becomes harder to use the fork to mix, use your hands to bring the mixture together into a smooth dough. You should be able to pick this up easily without it being too sticky.

Wrap the dough in clingfilm and chill in the fridge for at least 30 minutes. This is a really important stage – you need the dough to chill a bit so it is easier to roll!

When the dough has chilled, preheat the oven to 180'C / Fan 160'C / Gas Mark 4. Roll half of the chilled dough between floured clingfilm to 4mm thickness and then use a 9cm round cutter to cut out 12 circles.

Gently press the circles into the wells of a cupcake baking tin, before filling each one with around 1.5tsp of mincemeat, so they are around ¾ full.

Bake the mince pies for 18-20 minutes, until golden brown on top. Remove from the oven and cool slightly before removing from the baking tin and cooling completely.

Add the icing sugar to a bowl and add the water, 1 teaspoon at a time, until you have a thick paste. Spoon around 1 tsp into each mince pie and spread evenly to cover the mincemeat. Decorate with sprinkles or edible glitter and leave to set before eating.