Jaggery and Spiced coconut cookies

Special Giveaway — Taste the Season!

We’re celebrating the festive season with a little thank you from our kitchen.

✨ Buy any two Little Big Flavour Kits Gift Boxes and receive a free pack of our Jaggery & Coconut Spiced Cookies mix — 

🕯️ Available from now until the end of December — but limited to just 80 packs!

Perfect for gifting (or keeping all to yourself).

Get a Free Pack When You Buy Two Gift Boxes  

🎥 Watch the how-to video here 

If you grew up in Sri Lanka, you’ll know we love a good biscuit. From the humble Marie to the classic Lemon Puff, biscuits are part of our everyday ritual — the perfect companion for a hot cup of tea and a moment of calm. Dunking, nibbling, sharing — it’s our quiet kind of reset. 

When I moved to the west, I discovered the world of Christmas cookies — from peppermint bark and Christmas pudding cookies to buttery shortbread and German Spitzbuben. Each one told a story — a tradition, a memory, a feeling wrapped in sugar and spice. And of course, who could forget the quintessential gingerbread cookie — the scent of the season itself. 

This year, I wanted to bring all those influences together — from my Sri Lankan roots to the global flavours I’ve fallen in love with — and create something new. Something that tastes like home and holidays at the same time.

So, meet our Jaggery & Coconut Spiced Cookies — a love letter to tradition, travel, and togetherness.

Recipe: Sri Lankan Jaggery & Coconut Spiced Christmas Cookies

Makes around 12  cookies

Ingredients:

• 125g plain flour

• 30 g soft butter

• 80g grated jaggery (or dark brown sugar if unavailable)

• 40g coconut milk

• 1 tsp cinnamon

• 1/2 tsp cardamom powder

• ¼ tsp nutmeg

• ¼ tsp fennel seeds (crushed)

• A pinch of ajwain seeds

• A small pinch of salt

• 1–2 tbsp milk or water (only if needed to bring the dough together)

• Cashew Nuts for topping.

Method:

1. Preheat oven to 170°C (fan) / 180°C (conventional).

2. On a stove add the jaggery, butter, milk and stir till melted. Switch the heat off.

3. Add all the dry ingredients into the pan — flour, coconut, spices, and salt — and mix until just combined.

4. Bring the dough together with a spatula. If it feels too dry, add a splash of milk.

5. Roll into small balls, flatten with the back of a glass and press a cashew nut onto the top =

6. Place on a lined baking tray. Bake for 12–15 minutes, until golden at the edges and fragrant.

7. Cool completely before storing in an airtight jar (if they last that long!).