The Langham's mince pies

Begin by macerating the fruit for the mincemeat. Add the currants, sultanas and golden raisins to a bowl and sprinkle with the sugar. Toss to coat, then set aside at room temperature for 1 hour. This plumps up and moistens the fruit

For the almond sable, place the butter, icing sugar and salt in the bowl of a stand mixer and combine on a slow speed. Add the eggs a little at a time, along with the ground almonds and 45g of the flour and mix until smooth. Add the remaining flour, mixing until incorporated, then transfer the mixture to a silpain baking mat. You can also use a tray lined with baking paper, but you won’t get the waffle-like pattern on the biscuits

Place another silpain mat (or piece of baking paper) on top of the mixture and roll until 2mm thick. Transfer to the freezer and leave for a few hours until solid

Meanwhile, make the almond cream. Place all the ingredients into a bowl and mix until they become smooth and creamy in consistency. Transfer to a piping bag and set aside

Once the dried fruit has been macerating for an hour, add the rest of the ingredients and stir to combine. Set aside and preheat an oven to 160°C/gas mark 3

Remove the sable mix from the freezer and cut out 20 5cm circles and 20 4cm circles, removing any leftover dough. Bake in the oven between two silpain mats (if you’re using sheets of baking paper, place another tray on top to ensure they stay flat) for 10 minutes or until beginning to turn golden

You now have all the elements ready to assemble and cook the mince pies. Place a 40mm sable biscuit in the base of each mould/tin, then pipe 20g of the almond cream around the perimeter. Fill the centre with 10–15g of the mincemeat, then top with a 50mm sable disc. Transfer to the oven and bake for 12–15 minutes until cooked through, then set aside to cool

To serve, wait until the pies have cooled before removing them from the moulds. Dust with icing sugar to finish