Photo by Julie-Ann Maughn

WE FOOD

Simply Scrumptious Shirley Nachos

These nachos have a well-balanced flavour with a hint of sweetness from the Shirleys and cornflour and savoury notes from the black pepper. These are perfect on their own but twice as nice with your choice of dip. I love pairing them with a spicy salsa, adding some heat to the sweet undertones of the nachos. So grab yourself some Shirley biscuits and impress your friends at your next get-together.

Without a doubt, one of the most iconic Bajan snacks is the Shirley biscuit. With its trademark imprint of the chattel house surrounded by a ring of flowers, the biscuits are beloved by generations of Barbadians. I have fond memories from my childhood of skipping along the street eating the flowers around the house. I always left the cute little chattel house in the middle of the sweet biscuit for last. This is a pantry staple which makes me relive my childhood all over again -- and dare I say -- I still eat the flowers first.

More flavours, more fun.

Shirley biscuits have come a long way. For a long time they were only available in one flavour but there is now a variety of tantalizing options to choose from. One has to wonder what else can be done with the delightful Shirley biscuits besides eating them with a cup of tea. For some, Shirley’s original and coconut flavours have become a delicious substitute for the graham crust in cheesecakes. But let’s take it a step further. I was inspired by a Digestive nacho post on Instagram created by Trevina Sealy from Chosen Generation Catering which gave me an idea.

Why not turn my sweet Shirleys into a savoury snack? So with my Original Shirley biscuits in hand, I got to work on creating Simply Scrumptious Shirley Nachos.

"Why not turn my sweet Shirleys into a savoury snack? So with my Original Shirley biscuits in hand, I got to work on creating Simply Scrumptious Shirley Nachos."

Simply Scrumptious Shirley Nachos Recipe

Ingredients

1 large pack of original Shirley biscuits (about ½ cup)

½ cup flour

¼ cup cornmeal

2 tsp vegetable oil

7 tbsp water

Salt and pepper to taste

Oil for frying

Instructions

With a food processor or your fingers, crush the Shirley biscuits finely.
Use a whisk to combine the Shirley biscuit crumbs with flour and cornmeal. Add salt and pepper to taste.
Add the oil to the flour mixture and mix with your fingers.
Add 2 tbsps of water at a time until the mixture forms a soft dough.
Cover the dough with a dish towel and allow to rest for 10-15 minutes. A soft, supple dough should form.
Heat the oil in a shallow skillet on medium-low heat.
Pinch off a small piece of the dough and keep the remaining dough covered.
On a lightly floured countertop, knead the small dough ball briefly. Use a rolling pin to roll the dough into a small, thin disc.
Use a knife or pizza cutter to cut the dough into triangles.
Drop the dough into the hot oil and cook for 1-2 minutes on each side until lightly golden.
Remove from heat and allow to cool. Serve with your favourite dip or store in an airtight container.