Cream the butter and sugar (sachet 1) with an electric mixer for 1 minute until pale and creamy, then mix in the egg yolk until well combined. Add the cookie mix (sachet 2) and spice, and stir to form a shaggy mixture. Add in the cherries and pecans and bring together into a smooth dough.

Shape the dough into a log, about 5cm in diameter, and wrap tightly in cling film. Chill in the fridge or freezer for 1 hour or until firm.

Preheat your oven to 180°C (160°C fan function) and line two baking trays with baking paper.

Use a thin sharp knife to slice the cookie log into 5mm-thick slices. Place onto the prepared baking trays and bake for 10-12 minutes until the cookies are golden. Allow to cool on the baking trays.

Tip: If the cookie log crumbles too much when sliced, set it aside at room temperature for a few minutes to soften up.