With Laurent Loudeac
4 cups of flour
2 teaspoons of salt
3.5 oz butter / margarine
2.5 oz shortening
1 cup of cold water
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
Cut the butter and shortening in to small pieces, add to the flour along with the cold water.
Work into the flour until the mixture resembles breadcrumbs.
Squash the mixture in to a ball, wrap in foil and leave in the fridge for half an hour.
Whilst 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.
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).
Preparation - filling
Place the grated coconut, sugar, nutmeg and water in a saucepan and cook gently for about 15 minutes.
Add the butter and cook for a further five minutes.
Combining the pastry casing and the filling
Fill each of the shells with the filling and bake for around 15 minutes
The gizzadas are now ready to be served!
(Broadcast: 8 May 2012)