Preheat the oven to 180°C fan/200°C/400°F/gas mark 6. In a mixing bowl, combine the plain flour, melted coconut oil and maple syrup. Mix and bring together with your hands or a wooden spoon until a dough forms. If the dough is too sticky, add more flour – you want it to resemble pastry

Roll about 3 tablespoons of the dough between 2 sheets of greaseproof paper, until 2mm thick. Using mini cookie cutters or a sharp knife, cut out festive shapes for the tops of the mince pies and set aside.

Lightly grease 2 cupcake tins with coconut oil. Press 2 tablespoons of dough into each cupcake hole, moulding them up the sides to create a cup. Prick the bases with a fork and place in the oven to bake for 5 minutes.

Remove the tins from the oven. Fill each case with 2 tablespoons of mincemeat and top with a pastry shape. Return to the oven for a further 12–14 minutes, or until golden in colour. Place the tins on a cooling rack and allow the pies to cool in the tin before lifting them out.

Serve with a dusting of icing sugar. Store in a sealed container. These are best eaten within a few days of making.

Holly’s tip: As the cases contain coconut oil, the pies should slide out of the tin easily, but if not, run a knife around the edge of the holes, then lift them out.