Super-posh chewy cookies

Luxurious fruit, nuts and liqueur make these satisfyingly chewy cookies ideal for a special occasion.


Makes 6-12 cookies
Prep time
Less then 30 minutes
Cooking time
10 to 30 minutes


  • 100g / 3.5oz unsalted butter, softened, plus extra for greasing
  • 100g / 3.5oz caster sugar
  • 2 tbsp sunflower oil
  • 100g / 3.5oz soft dark brown sugar
  • 1 free-range egg, beaten
  • 1/2 tsp vanilla essence
  • 200g / 7oz plain flour, plus extra for dusting
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 100g / 3.5oz dried sour cherries, soaked
  • 2 tbsp cherry brandy
  • 40g / 1.5oz flaked almonds
  • 40g / 1.5oz flaked almonds
  • 100g / 3.5oz white chocolate, broken into small pieces
  • 100g / 3.5oz dark chocolate, broken into small pieces


  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.

  5. In a separate bowl, mix together the flour, salt and baking powder.

  6. Add the flour mixture to the butter and sugar mixture and mix well to form a dough.

  7. Add the cherries and brandy and fold into the dough.

  8. Fold in the almonds, hazelnuts and the white and dark chocolate pieces.

  9. On a floured work surface, carefully roll out the dough to 1cm/?in thick.

  10. Using the cookie cutter of your choice, cut out 8-16 cookies (depending on the size of the cutter).

  11. 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.

  12. 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.