Anyone who has lost a beloved family member to breast cancer understands the agony of it all: the initial shock of diagnosis, the roller coaster of emotions as hopes rise and fall throughout treatment and then the devastation if the cancer wins the battle. But what people don’t talk about is the legacy of uncertainty left behind by that cancer – as family members start to wonder if they are next.
Angelina Jolie made such a brave decision to have a double mastectomy. Even having a genetic mutation that almost guarantees that cancer will come, it would have been such a hard decision. But being brave enough to tell the world about it, is just amazing. It must help to make the decision a teeny bit easier for others with the same health issues if a strong and beautiful woman can share the experience and declare her femininity unscathed. She has my enduring respect for doing so.
These cookies come from a recipe in a special issue of the “Australian Good Taste” magazine (October 2009) promoting “Pink Ribbon Breakfasts” to raise money for breast cancer. They are soft and chewy with a lovely hard icing, just like the commercial ones – but SO much nicer!!
- 2 1/3 c plain flour
- 1/3 c self raising flour
- ½ t bicarb soda
- 1 T ground ginger
- 1 t ground cinnamon
- ¼ t ground cloves
- 60 g butter
- 1/3 c brown sugar, firmly packed
- 1/3 c golden syrup
- 1/3 c honey
- 1 egg, lightly whisked
Sift flours, soda and spices into a large bowl, and make well in the middle. Combine the butter, sugar, golden syrup, and honey in a medium saucepan over medium heat. Cook, stirring continually, until ingredients are melted and well blended. Pour into flour mixture and stir until just combined. Add egg and mix until well combined.
Turn dough out onto a well floured surface and knead until smooth and no longer sticky. Wrap in non-stick paper and refrigerate for 30 minutes to rest.
Pre-heat oven to 160C and line 2 large baking sheets.
Divide the dough into 16 equal portions. With each portion, roll into an 18 cm log, about 1.5 cm thick. Cut into approximately 6cm lengths. Round the edges and flatten slightly and place on trays, leaving some room for spreading.
Cook for 10-12 minutes or until light brown. Remove from oven and leave on trays until cooled completely.
- 1 egg white
- 1 ½ c icing sugar
- 1 T lemon juice
- 3-4 drops red food colouring
Whisk egg white in a small bowl. Gradually whisk in sifted icing sugar. As the icing thickens, add the lemon juice to thin out. Whisk until icing whitens. Spread half the cookies evenly with the icing.
Add the food colouring to the remaining icing and whisk in. Ice the remaining cookies.
Set cookies aside to allow the icing to set.