Making Gizzada - a Favourite Jamaican Pastry 

Hi dear. Thanks for your comment and question. I used to sometimes experience the same thing. So 2 things I would suggest. 1st...I don't know how much butter to flour you are using but I use 50%. So if 1lb flour, then half lb butter....2nd is the dough itself, I know I said just until it comes together, but make sure there is still moisture. So not too dry. That should help with it while rolling out.

HI there I love Gizzarda, I first learnt how to make it from my Jamaican husband, I'm from Carriacou, Grenada.living in UK 62 years.but in Grenada we make the little pastries of coconut all delicious. By the way I love your calming voice ❤

Hi dear. Sorry for the delay in responding. I bake them on 350° C for 30mins

I love how you took the time out to answer your Peeps... loving you are..all the best to you​@@jammystreats

Thats the same thing am sayang no wonder these gizada taste so funny