If making crust from scratch: Cut 8 tbsp of very cold butter into very small pieces. In a bowl, mix 2 cups all-purpose flour with 3/4 tsp salt and 2 tbsp sugar. Use your fingers to work the cold butter into the flour mixture until it Is crumbly and resembles coarse sand. Add ice water 1 tbsp at a time, just enough to bring the dough together. Wrap the dough in cling wrap and chill until ready to use.

In small pot, bring 1/2 cup of water to a rolling simmer over medium heat. Add the sugar, mixed spice, and salt, ginger, vanilla, and rose water (optional). Stir well.

Add the coconut flakes, mix well, and cook on medium heat while stirring continuously for 20 minutes or until most of the liquid has absorbed and evaporated.

Add 2 tbsp butter. Incorporate well and continue to stir and cook for another 5 minutes until all of the liquid is gone and the gizzada filling is to your liking. Remove from heat and allow to cool completely.

Preheat the oven to 350 degrees Fahrenheit. Roll out the slightly chilled dough, and use a 5-inch bowl to cut circles out of the dough for to make about 8 gizzada.

For each circle, use your index finger and thumb to tightly pinch all the way around the crust to form the gizzada crust shape.

Once the gizzada crusts are formed, poke holes into the bottoms of the crusts with a fork, then fill them each with the now cooled filling.

Bake the gizzada on a baking sheet at 350 degrees Fahrenheit for 20-25 minutes. Allow to cool for at least one hour before serving.