In a medium bowl whisk together the semolina, bread flour, salt and baking powder, set aside.
In the mixing bowl beat the egg and sugar 2 minutes, then add the melted cooled butter, beat to combine 1 minute. Add the whisked dried ingredients and combine on low with the mixer or with a wooden spoon, when almost combined add the cranberries, nuts or chips.
Cover the bowl and refrigerate 1 hour.
Remove from the fridge and form into small balls (a little smaller than golf ball size - mine weighed 25 grams / 1 ounce). Roll the balls in the sugar and place on a parchment paper lined cookie sheet. Lightly flatten with a fork. While the oven is pre-heating refrigerate the cookie dough approximately 15-20 minutes.
Pre-heat oven to 350F (180C).
Bake the cookies for approximately 10-12 minutes or until golden brown. Cool the cookies 5 minutes on the cookie sheet then move to a wire rack to cool completely. Enjoy!
Notes
Soak the cranberries in boiling water for 10 minutes then drain well. Store the cookies in an airtight container at room temperature and they will keep for several days.The cookies can be frozen in a freezer safe container for up to 3 months.