Prepare your taste buds for a tantalizing journey to the Caribbean with our Jamaican Gizzada recipe. These delightful treats, known by many as “pinch-me-rounds,” offer a delectable taste of Jamaica’s culinary heritage.
It all begins with a large bowl, where I place flour, sugar, and a pinch of salt. Next, I take cold margarine and shortening and shred them, adding them to the flour mixture. Rubbing them in, I create a mixture that looks like fine breadcrumbs.
To bring the pastry to life, I add cold water to the mixture and gently mix it until it forms a delicate dough. The key is not to knead it, allowing the pastry to remain light and tender. Once the dough is ready, I cover it and place it in the refrigerator to relax for about 15-18 minutes. It’s a moment of patience as the flavors meld and the dough takes shape.
When the pastry has had its rest, I dust the work surface lightly with flour and remove the dough from the refrigerator. Placing it on the floured surface, I use a lightly floured rolling pin to roll it out. It’s like creating a culinary canvas, ready to be adorned with the sweet coconut filling.
Using a 3 1/2 – 4-inch cutter, I cut the rolled pastry into circles. To seal the crust, I crimp the edges with the thumb of one hand and the thumb and forefinger of the other hand. It’s a delicate touch that gives each crust its unique character.
To make the coconut filling, I heat a saucepan over medium-low heat and add water. I then add the grated coconut, brown sugar, nutmeg, vanilla extract, salt (optional), and butter. I stirred the mixture until the liquid was absorbed and the ingredients began to stick together.
The crusts are placed on a cookie sheet, ready to be filled with a generous three tablespoons of a sweet coconut mixture.
The gizzadas are baked in a preheated oven at 205 degrees C or 400 degrees F for 15-20 minutes.
Place flour in a large bowl, add sugar and salt and mix well.
Shred the cold margarine and shortening, add to the flour and rub in until the mixture looks like fine breadcrumbs.
Add cold water to the flour mixture and gently mix to form a pastry dough. Do not knead.
Cover the pastry and place in the refrigerator to relax for about 15-18 minutes.
Lightly dust the work surface with flour.
Remove the pastry from the refrigerator and place it on the floured work surface. Use a lightly floured rolling pin to roll out the pastry.
Use a 3 1/2 - 4 inch cutter to cut rolled pastry into circles.
Crimp the edge using the thumb of one hand and the thumb and forefinger of the other hand.
To make the coconut filling, heat a sauce pan over medium low heat and add water.
Add grated coconut, brown sugar, nutmeg, vanilla extract, salt (optional), and butter.
Stir until the liquid has absorbed and the mixture begins to stick together.
Remove coconut mixture from heat and allow to cool.
Remove coconut mixture from heat and allow to cool.
Place the dough on a cookie sheet, fill each with about three tablespoons coconut mixture and bake in a pre-heated oven at 205 degrees C or 400 degrees F for 15-20 minutes.
Use freshly grated coconut for the best flavor and texture. You can find grated coconut in some stores, but if you can get your hands on a whole coconut, grating it yourself is even better.
Ensure the pastry dough is not too crumbly. Add a little more water if needed to achieve a smooth, pliable dough that's easy to work with.
Keep a close eye on your Gizzadas while baking. They should have a golden-brown color when done. Baking times may vary depending on your oven.
