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:
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125g plain flour
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30 g soft butter
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80g grated jaggery (or dark brown sugar if unavailable)
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40g coconut milk
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1 tsp cinnamon
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1/2 tsp cardamom powder
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¼ tsp nutmeg
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¼ tsp fennel seeds (crushed)
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A pinch of ajwain seeds
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A small pinch of salt
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1–2 tbsp milk or water (only if needed to bring the dough together)
- Cashew Nuts for topping.
Method:
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Preheat oven to 170°C (fan) / 180°C (conventional).
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On a stove add the jaggery, butter, milk and stir till melted. Switch the heat off.
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Add all the dry ingredients into the pan — flour, coconut, spices, and salt — and mix until just combined.
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Bring the dough together with a spatula. If it feels too dry, add a splash of milk.
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Roll into small balls, flatten with the back of a glass and press a cashew nut onto the top =
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Place on a lined baking tray. Bake for 12–15 minutes, until golden at the edges and fragrant.
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Cool completely before storing in an airtight jar (if they last that long!).
