Jaggery shortbread
Bread
Jaggery can be either made from palm sap or sugarcane juice. Either should be fine in this recipe so long as it is fairly dark rather than golden in color, and the lumps or cubes are relatively hard, rather than soft or squishy (the latter will contain too much moisture). Or try granulated jaggery that looks and feels similar to regular dark brown sugar. I used the Anand brand (made from cane juice, according to the label) and chose the dark rather than light cubes. <br /> <br />Dusting the tops of cookies, shortbread, or brownies (even chocolate truffles!) with freshly grated or crushed spice adds a layer of fragrance and flavor—like a top note—that creates a sequence of cumulative flavors rather a single blend. It’s a great trick that also lets you experiment by spicing a single cookie before committing to the whole batch!
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