Preparation time
Cooking time
Waiting time 15m


For 9 Person(s)


  • 1 pound(s) pastry flour
  • 1/2 tablespoon(s) sugar
  • 1/8 teaspoon(s) salt
  • 1/4 pound(s) Grace 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

Gizzarda Directions

  1. Place flour in a large bowl, add sugar and salt and mix well.
  2. Shred the cold margarine and shortening, add to the flour and rub in until the mixture looks like fine breadcrumbs.
  3. 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.
  4. 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.l
  5. 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.
  6. 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:
  7. Combine grated coconut, dark sugar, flour, cinnamon powder and salt in a pot and mix well.
  8. Combine water and vanilla and add to coconut mixture; mix well.
  9. Place over medium heat and boil for about 10 minutes.
  10. Remove from flame and allow to cool.
  11. Use to fill pastry shells; and then return to oven for a further five minutes.

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

    Yield:  18 Gizzardas