Place your flour and xanthan gum into a large bowl and mix. Make sure your butter is cold, cut it into small cubes and rub it in until the mixture resembles breadcrumbs.

Stir in your caster sugar.

Beat your 2 eggs together in a separate bowl and gradually add them. Use a fork to bring it all together. It should form a ball and not be very crumbly. The ball might be a tiny bit sticky but very minimally.

Wrap your pastry in cling film. Place in the fridge for 30 minutes (or the freezer). Don't skip this part - it's very important!

In a large mixing bowl, cream together your softened butter and sugar until light and fluffy.

Gradually add in your beaten eggs and mix until combined.

Fold in ground almonds, almond extract, flour and baking powder. That's your frangipane ready!

Preheat your oven to 180C Fan / 200C and lightly grease a 12 hole muffin/cupcake tin.

When your pastry is cold enough, roll it out either straight onto a floured work surface, or, my preferred way is to roll it out between two pieces of floured cling film or non-stick baking paper. Roll it to about 3mm thick.

Use about a 9-10cm (circular or fluted circle) biscuit cutter to cut out the bases of your mince pies. Carefully ease them into the holes, pressing them in gently.

Spoon about 1 tsp of mincemeat filling into each hole.

Spoon your frangipane mixture on top of the mincemeat so they are fairly full. Sprinkle with flaked almonds.

Bake in the oven for around 20 minutes until golden. Keep checking as, depending on your oven, I find sometimes mince pies can take closer to 15 and sometimes closer to 25 minutes.

Leave to cool before removing from the tin. Dust with a little icing sugar and enjoy!