Mince Pies with Cinnamon and Orange Pastry

I hadn't made mince pies since I was a little girl, but thought these were lovely with the extra flavour in the pastry.
YOU WILL NEED (for about 16)
225g plain flour
4 tablespoons icing sugar
2 teaspoons ground cinnamon
150g butter, softened
2 tablespoons orange zest
4 tablespoons ice water
200g mincemeat
1 egg, beaten
icing sugar for dusting
METHOD
1.
Preheat oven to 200 C / Gas mark 6.
2.
Sift together the flour, icing sugar and cinnamon. Mix in the butter until mixture resembles fine breadcrumbs. Stir in the orange zest. Sprinkle with ice water, and gather the dough into a ball. Roll out on a lightly floured surface to 5cm thick. Cut out approximately 16 (7cm) diameter circles, and 16 (5cm) circles, rerolling dough as needed.
3.
Line cake trays using the larger pastry circles. Fill each pastry shell with about one tablespoon of mincemeat. Top with smaller pastry circles, pinching the pastry together to seal the edges. Brush the top of each pie with egg.
4.
Bake pies in preheated oven until tops are golden brown, for about 15 to 20 minutes. Cool slightly on wire racks. Dust with icing sugar just before serving.

Orange Ginger-Bread

I found this recipe in an 1932 cookbook that I bought from a carboot sale, along with lots of other cutouts and hand written recipes. The orange gingerbread is particularly tasty, Nial helped me to cook a loaf, and it didn't last long! Unlike other gingerbread recipes there is no treacle, which alot of people don't have in their kitchen. As a festive recipe (though it is delicious all year round), it is great with the eggnog cream.
I've translated the measurements into metric;
YOU WILL NEED
225g plain flour
113g butter
85g sugar
113g golden syrup
1 tsp ginger (I also added 1/2 tsp gingerbread spice)
1/2 tsp bicarbonate of soda
1 orange, rind and juice
1 egg
METHOD
Beat the butter and sugar to a cream and add the golden syrup. Mix in the flour, the orange juice and the egg alternately, then add the orange rind. Dissolve the bicarbonate of soda in a tsp of warm water, add to the mixture, place in a flat cake tin lined with greased paper, and bake on a moderate oven (gas 3/325F/160C) for 40 minutes.