Combine the mixed fruit, nuts, honet and sherry in a small container and shake. Keep in the cupboard overnight (or longer if desired).
Using a kitchen stand mixer with a beater attachment or a blender (either will work), add the wet ingredients and beat/blend until well combined. This will take longer using a kitchen stand mixer.
Add the dry ingredients and beat/blend until all combined. Scrape down the edges of the bowl/blender and beat/mix again.
Stir through the fruit and nut mix, including any liquid.
Remove the dough and divide into 2. Take each segment and make into a log; approximately 25cm (10 inches) long and 5 cm (2 inches) wide. Wrap each log in plastic wrap and place in the fridge for a minimum of 5 hours. The dough can be double wrapped and frozen here or kept in the fridge for up to 5 days.
Preheat the oven to 180C/360F. Line and grease a baking tray.
Remove 1 log from the frige and cut into 1.5cm (2/3 inch) width slices. Place each slice on the baking tray. If a slice crumbles, simply form it into a cookie usng your hands. Repeat with the other log or keep it in the fridge for later.
Bake for 15 minutes. Allow the cookies to cool on the tray before eating.