Preheat the oven to 375F/190C.

To make the dough, cream together the butter, sugar, and vanilla until fluffy and light. Add the eggs one by one, and the orange zest, mixing until cohesive.

Add all of the dry ingredients, but only 2 cups of the flour, and stir until a smooth dough is formed. If your dough is still sticky, keep on adding the remaining ½ cup bit by bit, until incorporated but not sticky. (If crumbly, add 1 tbsp dairy free milk at a time.)

Dust a clean surface and a rolling pin lightly with flour, then roll out your ball of dough to ¼ inch thickness. If the dough cracks, do not worry – gluten free dough can always be pieced together again.

Using a pastry cutter (or a glass with a thin rim), cut out 2 ½in – 3in circles, placing each circle on a lined tray. Repeat, re-rolling your dough as necessary, until you have 18 – 20 pastry circles over two baking trays.

Fill each circle with 1 tsp of your filling of choice, then brush the edges with the egg, honey, water mix lightly. Fold in three places to create the triangle shape, and pinch firmly at the edges to seal in the filling. Again – cracking can easily be fixed with warm fingers and a little squish.

Brush the folded edges lightly with the egg, honey, and water mix then bake for 12-15 minutes until lightly brown. Let cool before transferring to a cooling rack.