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  • Tina Brand

Coconut Biscuits And Remembering Our Darling Alice

Originally posted on March 1, 2015


Darling Alice- you left us on a beautiful summer day this week-end. It was so special that Izzy and Little C were here to hug you and kiss you. The house was filled with flowers and candles, and oranges- all of which you adored. Little C baked a orange drizzle cake, and all your favourite people were here to share a slice.



Alice, you always found the flowers in the garden, where ever we lived, and would go over to stand near them. We have so many family snaps of you posing by the flowers…….







You also loved a good sausage; Dad maintains it was because of your German heritage. And croissants! Oh my! You knew exactly how many were on the table and what was left over, but you needn't have worried,  we always kept a portion for you….. Yes, you were a dog of good taste always, but your old age meant a much stricter diet. A far cry from early days in California where you started the day with a breakfast of cream cheese on toast....


While I bake these coconut biscuits this evening, the kitchen is so quiet.  You usually make the rounds while I am in here, clattering through, nose to the ground, hovering any fallen crumb.  How I will miss your big, sweet presence, dearest Alice- you had a post at every home we lived in, where you could watch me in the kitchen. May you start your mornings with a pile of croissants and eat many a fine sausage for dinner in doggie heaven. Adios, sweetest girl.


Comfort Coconut Biscuits


  • 1 cup self-raising flour

  • 1 cup sugar (I used coconut sugar)

  • 1 cup shredded coconut

  • 1 egg

  • ½ cup melted butter



Method


  1. Mix all ingredients together with a fork or wooden spoon.

  2. Place teaspoons of the mixture onto buttered cookie sheet and bake for 12 mins at 180c depending on your oven.