“As I walked out of the door toward the gate that would lead to my freedom, I knew if I didn’t leave my bitterness and hatred behind, I’d still be in prison.” Those are the incredibly wise words of Nelson Mandela, from his autobiography Long Walk To Freedom. I know I’m a day late (yesterday South Africa celebrated his birthday), but I really just did want to say how eternally grateful I am to Mandela – for fighting for justice when it was needed, but also for offering forgiveness for injustices when it must have been the hardest thing in the world to do. What he did for our country is probably too amazing for me to even comment on.
Anyway, that is my deep thought for the day. I also wanted to share a new cookie recipe with you! My colleagues certified these as delicious, I hope you think so too.
White Chocolate, Pistachio and Rose Cookies
- 225g salted butter (at room temperature)
- 3/4 cups white sugar
- 3/4 cups brown sugar
- 2 3/4 cups flour
- 200g white chocolate chunks
- 100g shelled pistachio nuts
- 2 eggs
- 1/2 tsp baking soda
- 3 tbsp Staffords rose water
- Cream the butter and the sugars together for about five minutes until light in colour.
- Add the eggs and rose water, and mix until combined.
- Add the flour and the baking soda, and mix until the dough comes together.
- Lastly, mix in the nuts and chocolate chunks.
- Wrap the dough in cling film and refrigerate for at least 3o minutes. (This is very important!)
- Preheat the oven to 180°C. Line a baking tray with baking paper (NOT wax paper).
- Roll balls of dough, laying them out on the baking tray with plenty of space in between, as they will spread considerably in the oven.
- Flatten each ball with a fork.
- Bake for about 8 minutes, or until golden.
- Repeat until the dough is finished.
And there you have it! Enjoy your cookies, friends.
What did you all do for Mandela Day?