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Category: Recipes
Prep Time: Cook Time: Total Time:
Ingredients:
Pastry Ingredients
4 cups of flour
2 teaspoons of salt
3-1/2 oz butter / margarine
2-1/2 oz shorting
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
Instructions for pastry: Seive the flour and salt. Cut the butter and shortening in to small pieces, then add the flour along with the cold water. Work in to the flour until the mixture resembles breadcrumbs. Squash the mixture in to a ball, then wrap in foil and leave in the fridge for half an hour.
Instructions for filling: While 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.
Instructions for cooking pastry: 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).
Instructions for filling: Place the grated coconut, sugar, nutmeg and water in a saucepan and cook above gentle heat for about 15 minutes.
Add the butter and cook for a further five minutes.
Cooking in the oven: Fill each of the shells with the filling and bake for around 15 minutes. After the gizzadas are cooked in the oven let them cool down then you are able to serve.
Gizzada
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Category: Recipes
Prep Time: Cook Time: Total Time:
Ingredients:
Pastry Ingredients
4 cups of flour
2 teaspoons of salt
3-1/2 oz butter / margarine
2-1/2 oz shorting
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
Instructions for pastry: Seive the flour and salt. Cut the butter and shortening in to small pieces, then add the flour along with the cold water. Work in to the flour until the mixture resembles breadcrumbs. Squash the mixture in to a ball, then wrap in foil and leave in the fridge for half an hour.
Instructions for filling: While 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.
Instructions for cooking pastry: 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).
Instructions for filling: Place the grated coconut, sugar, nutmeg and water in a saucepan and cook above gentle heat for about 15 minutes.
Add the butter and cook for a further five minutes.
Cooking in the oven: Fill each of the shells with the filling and bake for around 15 minutes. After the gizzadas are cooked in the oven let them cool down then you are able to serve.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.