Caramel Apple Cookie

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Mix together the dried apple, water, molasses and Sapore Aroldo. Set aside.
Cream the butter, liquid whole eggs, cardamom and Tegral AP WG CL Cookie Base for 1 minute on low speed. Scrape the bowl.
Mix for one more minute on low speed.
Add the toasted walnuts, dried apple mixture and chopped Belcolade Amber. Mix just until combined.
Scoop with the blue haddle scoop – 75g.
Press into the cookie bar mould.
Bake in the deck oven for 12-15 minutes.

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