I have absolutely LOVED the social media aspect of starting The Refillery connecting with people from all walks of life, all stages of a Zero-Waste Journey and all types of foodies that it has opened my eyes to new and amazing recipes I would have never usually tried.

I spotted these Diwali Cookies on Instagram by Natasha @its.so.mee who is a Senior Legal advisor at an Investment bank by day and a lover of  good looking food and home style cooking – Follow her here @its.so.mee 

So I went and tried them out and we LOVED them. So I thought I simply had to share with you what our everyday amazing customer who shop with us – plastic free – are whipping up at home. You will be beyond impressed!

The recipe originates from a sugar cookie recipe from @marielouisguy.

Diwali Biscuits

200g butter, softened

1 cup castor sugar

1 egg, lightly beaten

3 cups Cake wheat flour

1 tsp vanilla essence

Decorations – White chocolate, -Melted Pistachios, Edible flowers – We suggest the La Luna Blends Sleepy Time Tea – It’s beautiful


  1. Preheat oven to 180 degrees and line a baking tray.
  2. In the bow of an electric mixer, cream the butter and sugar. Add the egg, vanilla and flour.
  3. Shape the dough into a ball, wrap in plastic and refrigerate for 30 minutes.
  4. Roll the dough out to a preferred thickness and cut into shapes. Place on a baking tray and refrigerate for a further 10 minutes.
  5. Bake for approx. 8 to 10 minutes, or until golden brown. Cool completely.
  6. Decorate with melted white chocolate, edible flowers and pistachios.