Jamaican Gizzarda

It's snack time!! I realize that a huge area in Caribbean food is dedicated to desserts/snacks. I have an ongoing argument discussion going on, on what is the difference between a snack and a dessert, but anyway. We do make a lot of things that is not main course related. And we use a lot of our natural resources, especially the coconut. Today's snack/dessert is coming from Jamaica and is a yummy delight. A sweet open faced tart that is packed with well-seasoned grated coconut that would surely have you reaching for me.

The Gizzada is a favorite coconut pastry snack that Jamaicans enjoy eating. The crisp pastry contains a sweet coconut tart.

Ingredients:

• 1 pound(s) pastry flour

• 1/2 tablespoon(s) sugar

• 1/8 teaspoon(s) salt

• 1/4 pound(s) Margarine, cold

• 1/4 pound(s) shortening, cold

• 3/4 cup(s) cold water

To Make Coconut Filling:

• 1 large dry coconut, grated (4 cups)

• 1/2 cup(s) dark sugar

• 1 tablespoon(s) flour

• 1/2 teaspoon(s) cinnamon powder

• 1/4 teaspoon(s) salt

• 6 tablespoon(s) water

• 1 teaspoon(s) vanilla essence

Direction:

• 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 pastry from the refrigerator and place on the floured work surface. Use a lightly floured rolling pin to roll out pastry.

• I Use a 3 1/2"-4" 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.

• Place on a cookie sheet, fill each with about three tablespoons coconut mixture and bake in a preheated oven 200°C (400°F) for 15-20 minutes.

To Make Coconut Filling:

• Combine grated coconut, dark sugar, flour, cinnamon powder and salt in a pot and mix well.

• Combine water and vanilla and add to coconut mixture; mix well.

• Place over medium heat and boil for about 10 minutes.

• Remove from flame and allow to cool.

• Use to fill pastry shells; and then return to oven for a further five minutes.

Side Note: 1/2-1 cup dark sugar may be used in the coconut filling.

Yield: 18 Gizzardas