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Super-Posh Chewy Cookies
Serves: Makes 6-12 cookies
Prep time: Less then 30 minutes | Cooking time: 10 to 30 minutes 
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 1. Preheat the oven to 200C/400F/Gas 6.
2. Place the butter and the caster sugar into a bowl and beat together until light and creamy.
3. Add the sunflower oil and brown sugar and fold through to combine.
4. Add the egg and vanilla essence and mix well.
In a separate bowl, mix together the flour, salt and baking powder.
5. Add the flour mixture to the butter and sugar mixture and mix well to form a dough.
6. Add the cherries and brandy and fold into the dough.
7. Fold in the almonds, hazelnuts and the white and dark chocolate pieces.
8. On a floured work surface, carefully roll out the dough to 1cm/?in thick.
9. Using the cookie cutter of your choice, cut out 8-16 cookies (depending on the size of the cutter).
10. Place the cookies onto a greased baking tray (not to close together as they will spread). Place into the oven to bake for 15 minutes, or until golden-brown and cooked through.
11. Remove from the oven and leave to cool on the trays for 8-10 minutes, then transfer to a wire cooling rack to cool completely.
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100g / 3?oz unsalted butter, softened, plus extra for greasing
Super-Posh Chewy Cookies
Serves: Makes 6-12 cookies
Prep time: Less then 30 minutes | Cooking time: 10 to 30 minutes
INGREDIENTS:
100g / 3?oz unsalted butter, softened, plus extra for greasing
100g / 3?oz caster sugar
2 tbsp sunflower oil
100g / 3?oz soft dark brown sugar
1 free-range egg, beaten
? tsp vanilla essence
200g / 7oz plain flour, plus extra for dusting
? tsp salt
? tsp baking powder
100g / 3?oz dried sour cherries, soaked
2 tbsp cherry brandy
40g / 1?oz flaked almonds
75g / 2?oz roasted hazelnuts, chopped
100g / 3?oz white chocolate, broken into small pieces
100g / 3?oz dark chocolate, broken into small pieces
COOKING METHOD:
1. Preheat the oven to 200C/400F/Gas 6.
2. Place the butter and the caster sugar into a bowl and beat together until light and creamy.
3. Add the sunflower oil and brown sugar and fold through to combine.
4. Add the egg and vanilla essence and mix well.
In a separate bowl, mix together the flour, salt and baking powder.
5. Add the flour mixture to the butter and sugar mixture and mix well to form a dough.
6. Add the cherries and brandy and fold into the dough.
7. Fold in the almonds, hazelnuts and the white and dark chocolate pieces.
8. On a floured work surface, carefully roll out the dough to 1cm/?in thick.
9. Using the cookie cutter of your choice, cut out 8-16 cookies (depending on the size of the cutter).
10. Place the cookies onto a greased baking tray (not to close together as they will spread). Place into the oven to bake for 15 minutes, or until golden-brown and cooked through.
11. Remove from the oven and leave to cool on the trays for 8-10 minutes, then transfer to a wire cooling rack to cool completely.
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