Wire-cut cookies were prepared with 0-30% of the wheat flour substituted with fibres from apple, lemon, wheat and wheat bran. Cookies were also prepared with the addition of 0.4% xylanase enzyme. The effect of increased levels of fibres from different sources and xylanase enzyme addition on the approximate chemical composition, spread ratio, hardness, cellulose, energy and sensory properties of cookie samples were investigated. It was found that increasing fibre content resulted in decreased spread values of cookies. Addition of 0.4% xylanase enzyme increased the spread values as compared to control samples with no enzyme added. The samples with lemon fibre produced harder samples while relatively softer samples were obtained with wheat bran. Addition of xylanase enzyme reduced the hardness value of the samples in general. The samples with added wheat fibre and wheat bran received acceptable scores from the taste panellists. (c) 2006 Elsevier Ltd. All rights reserved.