On the day I found that I had epilepsy,
it was hard for me to understand and take in
my lifestyle had to change a lot
which was not easy for me to do
I had to be bit more careful when out and about.
My epilepsy makes me very speedy and chatty
and sometimes unaware of my surrounding
I feel a little spaced out
When I am spaced out, I think I can’t do much on those days.
I feel I’m in a different dimension.
It’s like being in Alice in Wonderland or down
the rabbit hole.
Having epilepsy doesn’t make me any different person
but it makes me a special person to be around
Epilepsy is not something to be afraid of or run away from either
LET EMBRACE IT
LET BE STRONG WITH IT
LET SHARE OUR STORY WITH THE WORLD
I wish I was different and not broken
I wish I could hear and understand
I wish I didn’t have dyslexia.
And it is not my fault
I was born with it
But I’m broken
I’m hard of hearing and don’t always understand things
I do have dyslexia and I don’t care
Where I’m broken or not broken
I’m proud of who I am and what I have became in life
You can read and download both of Beatrice’s books as PDFs at the links below.
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Butter – 250 grams
Caster sugar – 250 grams
Vanilla essence – 2 teaspoons
Self-raising flour – 400 grams (plus a little bit extra for dusting)
Baking powder – 2 teaspoons
Optional: you can also add in milk chocolate chips (50 grams) or cocoa powder (2 tablespoons)
This recipe makes around 18-24 medium cookies or 30 small cookies.
Heat the oven to 180C / 160C fan / gas mark 4.
1. In a large bowl, mix together the butter and sugar using a wooden spoon or an electric whisk. Do this until the mixture is light and fluffy.
2. Stir in the vanilla essence, flour and baking powder. If you need to, add 1 tablespoon of water to bring the mixture together. If you are adding chocolate chips or cocoa powder, put them in now. Then bring the dough together into a ball with your hands.
3. Sprinkle some flour over your work surface and on the dough too. Roll out the dough until it is 3mm thick. Cut out the cookies using cookie cutters. Then lay them out on baking trays lined with baking paper. Make sure you space the cookies apart.
4. Bake for about 12 minutes or until golden brown. If you are using two baking trays in the oven, swap the trays over halfway through cooking. When the cookies are done, leave them on the baking sheets for 5 minutes then transfer them to a wire rack to cool.
The cookies will keep in an airtight tin for 3 to 4 days. Enjoy!
You can view and download more of Donald’s recipes at the link below.
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