Gizzada Delight

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What you need:

  • 4 cups of flour
  • 2 teaspoons of salt
  • 3.5 oz butter / margarine
  • 2.5 oz shortening
  • 1 cup of cold water
  • Filling Ingredients
  • 2 large coconuts (mature, not jelly coconuts)
  • 2 cups of brown sugar
  • 1/2 teaspoon of grated nutmeg
  • 2 tablespoons of water
  • 1/2 tablespoon of butter

Sieve the flour and salt
Cut the butter and shortening in to small pieces, add to the flour along with the cold water.
Work in to the flour until the mixture resembles breadcrumbs
Squash the mixture in to a ball, wrap in foil and leave in the fridge for half an hour
Whilst the pastry is settling in the fridge, cut out the meat from the coconut and grate it so it is ready to be used in the filling
Roll the pastry to a thin layer and cut about 16 circles from it
Form a casing from each of the pastry circles by crimping the edge
Place the casings on a greased tray and part-bake in the oven (at about 350 degrees Fahrenheit for 15 minutes)
Place the grated coconut, sugar, nutmeg and water in a saucepan and cook gently for about 15 minutes.
Add the butter and cook for a further five minutes.
Combining the pastry casing and the filling
Fill each of the shells with the filling and bake for around 15 minutes
The gizzadas are now ready to be served!

Last Updated on Thursday, 05 August 2010 08:09  

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