Bake with me Jamaican GIZZADA

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.

Add all-purpose flour, butter, and salt into a bowl and mix until it resembles bread crumbs.

Gradually add ice cold water until the dough comes together, ensuring it's manageable and pliable.

Separate the dough into two pieces and wrap in plastic wrap.

Refrigerate the dough while preparing the filling.

Break open 2 dry coconuts, remove from the shell, and grate them (or use a food processor).

In a pot, combine brown sugar, water, ginger, cinnamon, nutmeg, and a pinch of salt, then mix well.

Add the grated coconut to the pot and cook for about 5 to 10 minutes until the coconut and sugar are well combined.

Remove the mixture from heat and let it cool completely.

Roll out the chilled dough to the desired thickness, not too thick or too thin.

Use a large cookie cutter or a mug to cut out circles from the dough.

Pinch and push the edges of the dough to form the crust.

Poke holes in the crust with a fork to prevent puffing during baking.

Fill each crust with a generous amount of the coconut filling (about a tablespoon).

Bake in a preheated oven at 350°F for 25 to 30 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens