The beloved mother of one of my dearest friends passed away yesterday evening. It was expected for the past week but so sad. What was amazing was that she left on the date of her cherished late husband’s birthday. Their deep love had sustained them and their families for a long long time and she never seemed the same after he passed. I’m thinking of them together again.

Here is a picture of her and my friend at the Joyous-Crocodile wedding in February 2012.

Tomorrow Joyous and I will travel to the city to spend some time with my friend, and her boys who are two of my god-sons and are 10 years and 3 months old.

In Maori culture it’s traditional to take food whenever you visit someone, at this time it’s particularly important as the whanau (family) will be hosting many many visitors as people come to pay their respects.

This dear friend of mine is loved very much not only by us two but also by Joyous’ brother. So to remind her of his love, (he is presently at home in the Caribbean), and our love for her, I have baked a batch of Caribbean themed cookies.

The recipe is actually adapted from an old kids recipe book that I had as a child, although I never remember baking these biscuits (aka cookies) back then. They are now a firm favourite with the wife, especially since I thought to add the lime.

Coconut Lime Cookies

Ingredients:

100g butter

1 C sugar (I use raw sugar)

1 egg

1 C flour

1 tsp baking powder

Pinch of salt

Approximately half a lime (zest and juice)

2 C coconut thread

Method:

Cream butter and sugar, then add the egg and beat together.

Mix flour, baking powder and salt together then sift them into the wet mixture.

Add the lime zest and juice. I buy limes when they are in season then freeze them. To use, take the frozen lime and micro plane it all, ( skin, pith and flesh), into the mixture.

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Stir it together with a fork, try not to over mix. This will be quite a thick mixture already.

Add the coconut thread (yes two cups is the right amount!), then stir it all together gently. It will be very stiff.

Roll teaspoon sized amounts of dough between your palms to form small balls and place approximately 4cm apart on a baking tray, preferably lined with baking paper. Do not press flat.

(This photograph is of a tiny tray for our teeny oven, you should get a lot more on a tray and not need to make 3 batches!)

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Bake for approximately 8-12 minutes in an oven which has been preheated to 180 degrees celsius. (My oven has no temperature gauge, so it’s a matter of watching them until they are just turning golden brown.)

For chewy cookies remove when they first go golden coloured, for crisp ones leave them a minute or two longer. They are delicious either way.

Allow to cool on a rack then store in an airtight container. I have no idea how long they might last as they always go in the first 2 days in our household.

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Kitchenalia notes:

Small flour sieve purchased from the Matakana Op Shop in 2012. Flour tin (largest of 3 matching vegetable tins), purchased from a street market in K’Road in 1995 (yes I’ve been schlepping them from house to house to house to house since I was about 18 years old). Teeny speckled baking tray luckily came with our teeny oven that doesn’t fit hardly any other baking dishes. Perfect metal spatula bought from a Matakana ‘Top Market’ vintage stall in 2012 (purchase inspired by years of using a matching one of my mothers as a child).