1. Sift together the flour, salt and xanthan gum.

2. Rub in the soya spread to make a breadcrumb consistency.

3. Mix in the egg yolk and sugar.

4. With a round ended knife, gradually mix in the water until you reach a nice doughy consistency. You might need more or less than the 2 tbsp specified.

5. Wrap in cling film and chill in the fridge for 15 mins or so before use.

6. Grease a muffin tin, roll out the dough and cut with a largish cookie cutter, push the rounds into the muffin tin to make pastry cases, add a tsp of jam or lemon curd to each case and bake for 20 mins on gas mark 5.