Shortbread is my favorite kind of cookie and I was inspired to create my own recipe to celebrate the Ted Lasso series finale (sobbb!). 2026 Update: Who is excited for season 4? There are few ingredients so each one is crucial to the outcome.
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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 was too rich. The 50/50 mix was the perfect balance. For the salt, I use a generous amount because it really brings out the butter flavor. I use Diamond Crystal here, but if you have Morton’s reduce it to 1/2 teaspoon.
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.
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.
As for the baking dish, both an 8 or 9″ square metal pan or ceramic pan would work. The 8″ will give you a taller, pudgier 1″ thick cookie; the 9″ will result in a 1/2″ thick cookie. I prefer the pudgier cookie baked in a ceramic dish because the edges don’t brown as quickly and it’s a more even bake overall.
My Ted Lasso Biscuits Recipe
Ingredients:
1 1/2 cups (210 g) all purpose flour
1/3 cup (60 g) rice flour (not glutinous sweet rice flour)
1 cup (226 g) unsalted butter, room temperature
3/4 cup (150 g) granulated sugar, plus extra for sprinkling
3/4 teaspoon Diamond Crystal kosher salt
Equipment:
Pink boxes for biscuits for the boss
Directions:
Preheat the oven to 300°F. Line a square pan with parchment.
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, sugar and salt on high speed, for 2-3 minutes until light and fluffy, but not whipped. Aerating it will cause the dough to puff when in the oven. Scrape down the sides of the bowl.
Add the flour mixture. On low speed, mix until the dough just until incorporated. Transfer the dough to the pan and pat into an even layer. If a little sticky, a bit of plastic wrap or bench scraper helps with evening it out. Lightly dock the surface of the dough with a fork, but not all the way through, to prevent bubbles when baking.
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 about 30 minutes, then cut the slightly warm shortbread into rectangles. I made mine 3.25″ long x 1″ wide, so they’re chunky like Ted’s biscuits for the boss, and to fit my boxes. 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 make them, I’d love to see! Tag me @pastrywithjenn.