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Photo by Julie-Ann Maughn


Simply Scrumptious Shirley Nachos
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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


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


  1. With a food processor or your fingers, crush the Shirley biscuits finely.

  2. Use a whisk to combine the Shirley biscuit crumbs with flour and cornmeal. Add salt and pepper to taste.

  3. Add the oil to the flour mixture and mix with your fingers.

  4. Add 2 tbsps of water at a time until the mixture forms a soft dough.

  5. Cover the dough with a dish towel and allow to rest for 10-15 minutes.  A soft, supple dough should form.

  6. Heat the oil in a shallow skillet on medium-low heat.

  7. Pinch off a small piece of the dough and keep the remaining dough covered.

  8. On a lightly floured countertop, knead the small dough ball briefly. Use a rolling pin to roll the dough into a small, thin disc.

  9. Use a knife or pizza cutter to cut the dough into triangles.

  10. Drop the dough into the hot oil and cook for 1-2 minutes on each side until lightly golden.

  11. Remove from heat and allow to cool. Serve with your favourite dip or store in an airtight container.



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