Preheat the oven to 200°C / 400°F / Gas Mark 6 / Fan Oven 180°C. Put both flours in a food processor, add the butter and pulse until the mixture is like fine breadcrumbs. Add the sugar and lemon zest and pulse again.

With the processor running, gently pouring 3-4 tablespoons of cold water through the feeder shute, until the dough just comes together.

Roll it out thinly on a lightly floured surface. Stamp out into 3.5 inch (9cm) rounds (reserve the excess pastry). Use to line a 12-hole bun tin, gathering up the pastry edges slightly into folds.

Cut the marzipan into 36 pieces and put two in the bottom of each pastry case, then spoon a heaped teaspoon of mincemeat into each pastry case. Roll out the reserved pastry trimmings, cut out star shapes, and put them on top of the mincemeat.

Bake for 12-15 minutes until the pastry is crisp and golden. Cool in the tin for 5 minutes, then remove and cool on a wire rack. Dust with icing sugar and serve with a generous blob of clotted cream.