Gluten-free frangipane mince pies

Method

1. For the pastry, briefly whizz the flour, sugar, ground almonds, orange zest and salt in a food processor. Add the butter and use the pulse button to combine until the mixture looks like large breadcrumbs. Work swiftly and be careful not to overwork, which would make the pastry tough. Add the whole egg and 2 tbsp of the rum, whizz briefly, then bring the pastry together with your hands. (If you don’t have a food processor, put the same ingredients in a mixing bowl and rub the butter into the dry ingredients using your fingertips, then work in the egg and rum with your hands until it comes together.) If the pastry is too dry add just enough extra rum to bring it together; it shouldn’t be wet. Wrap the pastry in cling film and chill until ready to use.
2. For the frangipane topping, put the butter in a large mixing bowl and use an electric hand mixer to beat until pale and fluffy (or you can beat by hand using a wooden spoon). Gradually add the sugar and beat again until light and fluffy. Slowly add the eggs, 2 at a time, beating well between additions. Don’t over-mix. Using a metal spoon, gently fold in the ground almonds, cinnamon and ginger in 2-3 goes, then gently stir in the brandy.
3. Heat the oven to 175°C/155°C fan/gas 31/2. Grease the mince pie trays with butter and dust with flour. Roll the pastry out to roughly 3mm thick. Using the cutter, stamp out 24 circles (reroll trimmings if need be). Use a palette knife to lift the pastry and use to line the holes of the tins as you go. Press in gently, then spoon 1 tbsp mincemeat into each case. Don’t overfill the pies as the frangipane topping will puff up.
4. Spoon the frangipane mixture on top of the mincemeat, leaving a small gap around the edges. Brush the tops with beaten egg and bake for 25-30 minutes or until golden brown. Leave to cool in the tin and serve dusted with icing sugar.