Gizzada recipe

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds flavor and is dairy-free.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: self-rising flour

Whole wheat adds fiber and nutrients.

coconut

🥗Healthier: unsweetened shredded coconut

💰Cheaper: desiccated coconut

Unsweetened reduces sugar content.

Sift 4 cups of all-purpose flour to remove lumps.

Add 1 teaspoon of salt to the sifted flour.

Cut in cold butter (Car Gold Australian butter) into the flour.

Gradually add iced cold water until a pastry dough forms, using about 1 cup and 4 tablespoons total.

Combine the butter and flour until it resembles a crumbly consistency.

Wrap the dough and refrigerate for about 1 hour.

Prepare the coconut mixture by chopping the coconut and blending it with about 1 cup of water, adding more as needed.

Add 2 cups of dark brown sugar to the blended coconut and mix.

Incorporate 1.5 to 2 tablespoons of grated ginger, 1 tablespoon of cinnamon powder, 1 tablespoon of vanilla extract, 0.25 teaspoon of almond essence, and 1.5 teaspoons of grated fresh nutmeg into the coconut mixture.

Let the coconut mixture sit until the dough is ready.

Remove the dough from the fridge and let it rest for about 5 minutes before rolling it out.

Dust the surface with flour and roll out the dough.

Cut out shapes for the gizzadas and place them back in the fridge to keep cool.

Pinch the edges of the dough to form the crust, using fingers to brace and pinch.

Pierce holes in the bottom of the crust with a fork to prevent bubbling during baking.

Preheat the oven to 425°F (218°C) and pre-bake the crusts for 5 minutes.

Stuff the pre-baked crusts with the coconut mixture.

Lower the oven temperature to 350°F (175°C) and bake for an additional 8 minutes.

Turn on the broil setting and watch closely until the edges turn golden.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens