Preheat the oven to 180C/350F and spray a muffin tin with non-stick baking spray or line it with 12 cupcake liners.

Using a stand mixer with the paddle attachment, mix the flour, butter, vanilla & almond extract together until it resembles coarse crumbs. You do not want a cohesive dough at this point.

Spoon out 2 x tablespoon measures int the base of each lined muffin hole and flatten out with using an 80ml/1/3 cup measuring cup or small glass. Press down so that the pastry compacts. You should have about a cup of dough crumbs remaining for the top.

Spoon over one heaped teaspoon of fruit mix which will just barely cover the top. Keep it heaped in the middle. You can add a little more if you prefer it fruity.

Sprinkle over the remining dough crumbs over the top of the cookies ensuring they fill in around the sides of the fruit mix.

Sprinkle over the almond flakes to cover the top and gently press these down.

Bake for 20 – 25 minutes until golden on the top. If they start browning too much before 20 minutes, loosely cover with a piece of foil.

Allow to cool completely in the tin before removing and serving with an optional dusting of icing sugar.