Gizzada

Step 1: Make the pastry: mix 9 oz plain flour and ¼ tsp salt, then rub in 4 ½ oz cold butter with your fingertips until it looks like breadcrumbs. Sprinkle in 4 tbsp ice-cold water a spoonful at a time, stirring with a knife, until the dough just holds together. Shape into a disc, wrap and chill for 20 minutes.

Step 2: Meanwhile, put 9 oz freshly grated coconut, 5 ½ oz dark brown sugar, ½ cup water, 1 tsp fresh ginger, ½ tsp freshly grated nutmeg, ¼ tsp ground cinnamon and 1 pinch salt in a saucepan. Cook over a medium-low heat, stirring often, for 12–15 minutes, until the sugar has melted and been absorbed and the mixture is sticky, glossy, dark and almost dry; when you drag a spoon through, the pan should stay clear.

Step 3: Stir in ½ oz butter and 1 tsp vanilla extract and leave to cool.

Step 4: Heat the oven to 350°F (325°F fan). Roll the pastry out about 3 mm thick and cut 12 circles 10 cm across.

Step 5: Pinch up the edge of each circle all the way round to make a raised, frilly wall about 1.5 cm high: pinch a fold between thumb and forefinger, move along a little and pinch again, like crimping a pie. This 'pinch-me-round' crust is what holds the filling. Set them on a lined baking tray.

Step 6: Fill each case with about 1½ tbsp of the coconut, pressing it in gently. Don't overfill above the walls.

Step 7: Bake for 20–25 minutes, until the pastry is crisp and golden at the edges and the coconut is lightly toasted on top. Cool on the tray for 10 minutes, then on a rack; the crust crisps further as it cools.