100g/3½oz unsalted butter, softened, plus extra for greasing
100g/3½oz caster sugar
2 tbsp sunflower oil
100g/3½oz soft dark brown sugar
1 free-range egg, beaten
½ tsp vanilla essence
200g/7oz plain flour, plus extra for dusting
½ tsp salt
½ tsp baking powder
100g/3½oz dried sour cherries, soaked
2 tbsp cherry brandy
40g/1½oz flaked almonds
75g/2½oz roasted hazelnuts, chopped
100g/3½oz white chocolate, broken into small pieces
100g/3½oz dark chocolate, broken into small pieces
Preheat the oven to 200C/400F/Gas 6.
Place the butter and the caster sugar into a bowl and beat together until light and creamy.
Add the sunflower oil and brown sugar and fold through to combine.
Add the egg and vanilla essence and mix well.
In a separate bowl, mix together the flour, salt and baking powder.
Add the flour mixture to the butter and sugar mixture and mix well to form a dough.
Add the cherries and brandy and fold into the dough.
Fold in the almonds, hazelnuts and the white and dark chocolate pieces.
On a floured work surface, carefully roll out the dough to 1cm/½in thick.
Using the cookie cutter of your choice, cut out 8-16 cookies (depending on the size of the cutter).
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.
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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