Muesli & cranberries cookie

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Blend all ingredients in Part A.
Dissolve sodium bicarbonate in water from Part D.
Mix ingredients in Part B at low speed for 1 minute.
Increase to high speed and mix for 4-6 minutes.
Add egg slowly. Mix at low speed for 1 minute.
Add dry ingredients from Step 1.
Slowly add sodium bicarbonate solution and continue mixing for another 1 minute.
Add muesli and cranberries from Part E.
Refrigerate dough for 40 minutes.
Scale to 10g per piece and flatten with spatula.
Bake at 210°C (top heat) and 180°C (bottom heat) for 10-11 minutes.
Cool, pack and seal.

Moisture content of the cookie is approximately 10-12%.

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