Look no further! This melt-in-your-mouth Shortbread is the Ted Lasso Biscuits Recipe that you’ve been waiting for! It’s buttery, sweet, and so deliciously flakey – oh, and SUPER easy too! The first bite will have you exclaiming, “F*** Me.”
Ted Lasso Shortbread Cookies
Turn on your favorite episode of Ted Lasso and head to the kitchen! It’s time to get your own taste of the famous biscuits in the little pink box!
When you’re done baking these shortbread biscuits, you’ll be able to enjoy their buttery, flakey goodness alongside Rebecca!
In this easy-to-make recipe, I use high-quality butter and cornstarch in the dough and then sprinkle sugar over the hot biscuits to create the best-tasting Ted Lasso Biscuits out there!
Why You Should Make This Shortbread Bars Recipe:
As a Rebecca myself, I can attest that after months of testing, these Shortbread Bicuits really are THE BEST!
- Easy prep and assembly – No food processors, rolling, or cutting.
- Cornstarch and powdered sugar – Every Scot is probably cringing from those additions, but Ted was American, so I imagine he took some liberties with the classic base recipe. And I promise you, those additions are a game changer!
- Minimal chilling – A quick chill lets the butter resolidify from the mixing process, providing a flakier cookie without having to wait too long!
- Baking Pan – This recipe skips the hassle of cutting and bakes the dough right in a 9×13-inch pan to prevent spreading, save time, and make this recipe SUPER simple.
What Are Ted Lasso Shortbread Biscuits?
They’re buttery, sweet, melt-in-your-mouth shortbread cookies that are from the popular comedy-drama Apple TV+ series Ted Lasso.
These biscuits have every fan drooling over them as much as Ted’s boss, Rebecca, does every time she receives the little pink box from Ted as he tries to break ground with her.
Pick up some pink boxes and serve these to your friends!
Ted Lasso Shortbread Ingredients
- Granulated sugar
- Salted butter
- Vanilla bean paste
- All-purpose flour
- Powdered sugar
- Cornstarch
- Salt
The tender, flakey goodness of any shortbread starts with the butter! Since this recipe calls for two cups, it plays a big part in the cookies; therefore, you want to choose a high-quality butter.
High-quality butter means this recipe will bake up into the best-tasting buttery shortbread treat! When I need high-quality butter, I always reach a European style butter since it has a higher percentage of butterfat, giving it a richer taste and softer texture.
I always reach for Kerrygold or Finlandia when I’m opting for European-style butter. Check Walmart or your grocery store, as it can often be found locally.
Shortbread Recipe Variations and Substitutions
- Unsalted Butter – We tested this Ted Lasso Biscuit Recipe using both unsalted butter and salted butter. However, we found that salted butter yielded a better overall flavor. If you already have unsalted butter on hand, you can use that instead of salt, and then just add an additional 1/4 teaspoon of salt to the recipe.
- Gluten-Free Flour – Feel free to replace all-purpose flour with an equal amount of gluten-free flour.
- Vanilla Extract – A tablespoon of vanilla extract can be used in place of vanilla bean paste.
- Almond Extract – Almond extract can be used instead of vanilla extract. Or you could even use a little of each to create a more unique flavor in these shortbread cookies!
- Lemon Flavored Variation – Check out my Lemon Shortbread Cookie Recipe for a citrusy spin on these shortbread cookies!
- Topping Variations – Drizzle these shortbread bars with a plain, maple, or lemon drizzle. You could also drizzle them with melted white chocolate for another sweet and tasty finish!
How To Make This Ted Lasso Shortbread Recipe
Step 1: Cream the butter, granulated sugar, and vanilla bean paste together in a large mixing bowl using a hand mixer or stand mixer. Stop to scrape the sides of the bowl halfway through to ensure all of the mixture is thoroughly combined.
Step 2: Whisk the all-purpose flour, powdered sugar, cornstarch, and salt together in a separate large mixing bowl.
Step 3: Add the dry ingredients into the wet ingredients in parts, mixing between each addition only until just incorporated. The mixture will be crumbly; don’t mix until smooth.
Step 4: Press the shortbread dough evenly into the bottom of the prepared pan. Then, use a fork to pierce the surface of the dough all over.
It’s important to prick the dough all over. Doing so allows the steam to escape while baking and will prevent big air bubbles from forming in the shortbread.
Step 5: Transfer the baking pan of pricked shortbread into the fridge to chill. Preheat the oven while the dough is chilling.
Step 6: After chilling, transfer the baking dish to the oven and bake until the edges are just turning golden brown.
Step 7: Remove the shortbread from the oven and immediately sprinkle granulated sugar over the top.
Step 8: Slice the shortbread into rectangles or squares while still warm. Transfer the baked shortbread to a wire rack to cool completely to room temperature before removing it from the pan and serving.
Ted Lasso Shortbread Cookie Recipe Tips
- High-Quality Butter – The secret to making unforgettable shortbread is to use high-quality butter! I highly recommend using a European-style butter such as Kerrygold or Finlandia. I promise that the buttery flavor and flakey goodness will be worth the splurge on a more expensive butter!
- Accurately Measured Ingredients – To bake up the best buttery, flakey cookies with the most delicious texture, the ingredients need to be accurately measured! Too much or too little of an ingredient can really throw off the taste and texture. Therefore, I recommend using a kitchen scale to measure them by grams. If you choose to use measuring cups over a kitchen scale, just be sure to measure your flour correctly!
- Chill The Dough – Chilling the shortbread dough for 30 minutes creates flakey dough, giving this treat its melt-in-your-mouth texture! Please don’t skip this step, as it would alter the final result of these Ted Lasso Biscuits.
- Sugar Topping – Once the Ted Lasso Shortbread has finished making, the granulated sugar needs to be sprinkled over the top as soon as it comes out of the oven. The heat from the freshly baked shortbread will help the sugar adhere to it better, giving it a slightly sandy coating that won’t fall off.
- Slicing & Serving – For easy and clean slicing, use a sharp, not serrated knife to slice into the shortbread when it’s still warm in the pan. Be careful with how much pressure you use when cutting to avoid cutting through the parchment paper or damaging the pan.
How To Store This Shortbread Recipe (Ted Lasso Style Cookies)
Transfer the cooled and sliced shortbread into an airtight container or your favorite cookie tin! If you’re using a deep container, I’d suggest using parchment or wax paper to separate the layers to prevent the shortbread from sticking together.
Store the Shortbread at room temperature to enjoy for up to a week. For longer storage or to get ahead on your holiday baking, this shortbread can also be frozen!
To freeze Ted Lassy Style Cookies, place the slices on a baking sheet and then transfer it into the freezer to flash freeze them. This will prevent the cookies from freezing together in one big clump!
Place the frozen shortbread into a freezer-safe container or Ziploc bag with the excess air squeezed out of it. You can also wrap the individual slices in plastic wrap and then again with aluminum foil.
Afterward, store the shortbread in the freezer for up to 3 months. To serve and enjoy first thaw the frozen shortbread at room temperature overnight.
Shortbread Ted Lasso FAQs
Where Does Ted Lasso Get His Biscuits?
Though Rebecca thinks Ted gets the biscuits in pink boxes every day from a bakery, it’s later revealed that he actually bakes the biscuits himself.
What Episode Do You Find Out Ted Lasso Makes The Biscuits?
We, as the viewers, find out in season one, episode two, but Rebecca doesn’t find out until season one, episode six.
Why Does Ted Lasso Give Rebecca Biscuits?
Ted used the buttery shortbread biscuits in an attempt to form a deeper bond with her. After all, the best way to someone’s heart is through their stomach. 😉 Also, Ted’s just a nice and thoughtful guy.
Can I Make This Shortbread Recipe Ahead Of Time?
Yes, you can prepare the dough and then store it in the fridge covered for up to 1 week. When you’re ready to enjoy, bake the shortbread biscuits according to the recipe instructions!
These bars also stay pretty fresh for several days after baking, so make sure to store them in an airtight container at room temperature.
Can You Cut Shortbread Dough With Cookie Cutters?
No, since the shortbread dough is flakey, it doesn’t have the proper texture to use with a cookie cutter
Let’s Connect!
If you’ve tried this recipe, please let me know how you liked it in the comments below and leave a review. I love hearing from you!
Don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos or join our Sugar & Soul Show-offs Community and share them there, where you can join our recipe challenges!
Shortbread Recipe (Ted Lasso Style)
Ingredients
Shortbread
- 2 cups salted butter 454g, softened
- 1 cup granulated sugar 225g, plus more for topping
- 1 tablespoon vanilla bean paste or extract
- 5 cups all-purpose flour 670g, spooned and leveled
- ⅓ cup powdered sugar 45g
- 2 tablespoons cornstarch 18g
- ¼ teaspoon salt
Topping
- 2 tablespoons granulated sugar or more if desired
Instructions
- Line a 9×13-inch metal baking pan with parchment paper. Set aside.
- In a large mixing bowl, cream together 1 cup granulated sugar 2 cups salted butter, and 1 tablespoon vanilla bean paste for 2 minutes, scraping down the sides of the bowl about halfway through.
- In a separate, large mixing bowl, whisk together 5 cups all-purpose flour, ⅓ cup powdered sugar, 2 tablespoons cornstarch, and ¼ teaspoon salt.
- Add the flour mixture to the butter mixture in 3 parts, mixing between each addition just until incorporated. The dough will be mixed but slightly crumbly.
- Transfer the dough to the prepared baking pan and press it evenly into the bottom of the pan.
- Prick the surface of the dough all over with a fork. Pricking the shortbread frees steam while baking and prevents air bubbles.
- Chill the shortbread in the refrigerator for 30 minutes.
- With 15 minutes left of chilling, preheat the oven to 325°F.
- After chilling, bake for 40 to 45 minutes until the tops and edges of the shortbread should be just turning golden brown.
- Immediately after coming out of the oven, sprinkle 2 tablespoons granulated sugar over the top of the shortbread.
- Transfer the pan to a wire rack to cool, then use a sharp knife to gently cut the shortbread into squares in the pan. Don't cut too hard because you want to try and avoid cutting the parchment or damaging the pan. Shortbread is easier to cut when warm.
- Let the shortbread cool completely before lifting it out of the pan and enjoying.
Notes
- We tested this recipe with unsalted butter and salted butter and preferred. If using unsalted, add an additional 1/4 teaspoon of salt to the recipe.
- I highly recommend using a European-style butter such as Kerrygold or Finlandia.
Nutrition
Did You Make This Recipe?
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Comments & Reviews
Karen says
To say this shortbread recipe beat the competition is truly saying something! This recipe went against some very seasoned bakers I work with. I did splurge on the Kerrygold butter and it is an amazing shortbread.
Adrienne L. says
Perfect shortbread recipe! I love the tip to cut them while still warm! It is so much easier and results in a nice clean cookie. They are buttery and really melt in your mouth.
Megan says
So delicious!
Lynne says
As an actual Scottish person, I am more perturbed by the addition of vanilla than I am about the cornflour (corn starch) or icing sugar (powdered sugar).
I will point out though that it is far more common for homemade shortbread to be just pressed into an oven tray and docked (pricked) then sliced once cooked, than it is to be cut into shapes…in fact shortbread fingers are actually found in every supermarket and the shaped stuff only really comes out at Christmas/New Year, as shortbread is a traditional ’first footer’ gift. A first footer is the first person to enter your home after the bells, also known as the stroke of midnight on Hogmanay as it changes from Hogmanay to Ne’erday, that’s New Year’s Eve into New Year’s Day. The first footer will traditionally bring a lump of coal, some whisky and some shortbread, this is symbolic wish for the household to have warmth, food and drink for the coming year. As far as I’m aware, this is a uniquely Scottish tradition that stems from the Scots observing but not celebrating Christmas for a few hundred years and as such Hogmanay and Ne’erday was our time for celebration. Even when I was a kid in the 70’s and 80’s it was still very much seen as Christmas being a celebration for kids that the grown ups participated in and New Year was a celebration for adults that the kids were bought along on. Even in the 90’s all the pubs were closed by 10pm on Hogmanay as it was expected that everyone would be at home to ‘bring in the bells’ before heading off to visit neighbours.
Anyhow, I have rambled on about Hogmanay a little too long. I’m sure that the shortbread is lovely but personally, vanilla is up there with bay leaves for me when it comes to over used ingredients that don’t always make a difference to the finished dish.
Sandra Semple says
I don’t see anything about lemon in the recipe, love the idea. How much would i use?
Rebecca Hubbell says
Whoops, that was a typo as this is the base recipe from my Lemon Shortbread which you can find the recipe for here: https://www.sugarandsoul.co/lemon-shortbread-cookie-recipe/
Maria Jimenez says
Can I make these using monk fruit?
Rebecca Hubbell says
I have never worked with it so I can’t speak to how it would perform as a sugar substitute in this recipe.
Maria Jimenez says
I made them and they were the bomb!!! My diabetic friends could not believe that I used monk fruit!!! I get that not all recipes can be modified, but you never know til you try