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Shortbread is my favorite kind of cookie and I was inspired to create my own recipe to celebrate the Ted Lasso series finale (sobbb!). There are few ingredients so each one is crucial to the outcome.
The two most important things are the butter and salt. I use half European and half American butter. I first tried a batch using all European and it was much more flavorful than American style butter but the shortbread were too rich. The 50/50 mix was the perfect balance. As for the salt, I use a generous amount because it really brings out the butter flavor.
I added a bit of rice flour to give the cookie a more crumbly sandy texture but feel free to omit and substitute for an equal amount of the all purpose flour.
I’ve seen some recipes include vanilla. I tested a batch with it but thought it took away from the butter flavor, which is what I wanted to be most prominent. If you’d like a sweeter taste, you could add 1 teaspoon of vanilla paste or extract.
My Ted Lasso Biscuits Recipe
Ingredients:
1 1/2 cups (210g) all purpose flour
1/3 cup (60g) rice flour (not glutinous/sweet rice flour)
1/2 cup (226g) unsalted butter, room temperature
3/4 cup (150g) granulated sugar, plus extra for sprinkling
3/4 teaspoon kosher salt
Directions:
Line an 8 or 9″ square baking pan (aluminum) or ceramic with parchment. If you use an 8″ pan you’ll get a taller, pudgier 1″ thick cookie. The 9″ pan will yield a 1/2″ thick cookie. I also prefer ceramic for this recipe because the edges don’t brown as quickly and it’s a more even bake overall.
In a medium bowl, whisk together the all purpose and rice flours. Set aside.
In a stand mixer or large bowl with hand mixer, beat the butter on high speed for 2-3 minutes until light and fluffy. Add the sugar and salt. Beat another 1-2 minutes. Scrape down the sides of the bowl.
Add the flour mixture. On low speed, mix until the dough just starts to come together. Transfer the dough to the pan and pat into an even layer. If a little sticky, a bit of plastic wrap helps with patting it down. Refrigerate the pan for 30 minutes. Meanwhile, preheat the oven to 300°F.
Bake the cookies for 45-60 minutes until golden on top and the middle is mostly set. In the 8″ pan it may be closer to 60 minutes since the middle of the dough needs more time to firm up.
Place the pan on a cooling rack and sprinkle the top with granulated sugar for a bit of crunch. Let sit for 30 minutes, then slice into pieces while still warm. Let cool completely. The flavor really develops once it comes to room temp and even tastes better the next day. Store in an airtight container.
If you want to box up the cookies like in Ted Lasso, I used these pink boxes.
If you make them, I’d love to see! Tag me @pastrywithjenn.