How to make Gizzada from Scratch / Jamaican Gizada Recipe

Set 3 cups of flour into a bowl and sieve it.

Add 1 tablespoon of salt to the flour and combine.

Add 3 to 4 tablespoons of unsalted butter and combine until the butter is dissolved into the flour.

Add water gradually to the mixture and form it into a ball, ensuring the dough is not too sticky.

Wrap the dough in plastic wrap and place it back into the bowl, then refrigerate for 30 to 45 minutes.

In a non-stick pan, add 2 to 3 cups of water and 1 cup of brown sugar, allowing it to dissolve.

Add 1 tablespoon of grated ginger, 1 tablespoon of vanilla extract, 1/2 teaspoon of almond essence, and a pinch of salt to the pan and combine.

Allow the mixture to come to a boil, then add 3 to 4 cups of unsalted grated coconut flakes and mix until the water is completely dried out, checking often to prevent burning.

Add 1 to 2 tablespoons of unsalted butter towards the end and combine.

On a floured surface, take the dough out of the refrigerator and cut it into 8 equal parts using a plastic cutter.

Roll each piece of dough into a ball shape and then roll them out using a rolling pin, one at a time.

Place something circular, like a bowl, over the dough and cut around it with a butter knife to make a flat round shape.

Pinch the edge of the dough with your fingers while poking the dough with your index finger to create a design.

Poke holes into the middle of the dough with a fork to allow air in while baking.

Place the shaped dough onto a baking tray and bake for 5 minutes at 325°F.

Remove the dough from the oven and evenly add the coconut mixture on top.

Return the tray to the oven and bake for an additional 3 to 5 minutes at 325°F.

Equipment Needed

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