Inspired by the beloved television series, these Ted Lasso Biscuits are buttery shortbread cookies with a creamy flavor, tender crumb, and perfect balance of salty and sweet.
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Like many, I fell in love with Ted Lasso for the wholesome way it captured humanity in all its complexity, reminding us that people can be imperfect and messy yet still have the capacity for goodness. I started watching it during my cancer treatment in 2021, and those episodes became a much needed source of comfort for my husband and I during a really difficult season of our life.
There is so much to talk about when it comes to Ted Lasso, but as a baker, I couldn't stop thinking about the biscuits. Every time Rebecca opened that little pink box and took a bite, I found myself questioning her reaction...how special can a plain butter cookie really be? After dozens of batches of biscuits (or shortbread cookies, as we call them in the United States), I found out.
These shortbread cookies are something special. They are remarkably nuanced in flavor, especially considering they are made with only a handful of ingredients. They have a rich, buttery flavor, a tender yet delicate crumb, and a sweet-and-salty balance that makes them hard to stop at just one.
The shortbread recipe calls for a bit of an unusual ingredient compared to most: almond flour. Almond flour is my go-to secret ingredient in many baked goods (like these Blueberry Muffins or Italian cookies). It adds a unique soft texture to the shortbread and more flavor.
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Ingredients Needed
Shortbread cookies are simple, with only a handful of ingredients, but every single one of them matters. Because of this, I really don't recommend making substitutions. Each ingredient plays a specific role, and even small changes can noticeably affect the final flavor and texture.
- salted Kerrygold butter (I really recommend sticking with this brand. If you can't find it, Plugra will be an equivalent, but it must be salted)
- all-purpose flour
- almond flour (unfortunately, this cannot be swapped and still result in the same finished product, so if you have nut allergies I might suggest finding an alternative recipe)
- powdered sugar
- salt
- vanilla extract
The Little Pink Biscuit Box
In the show, the biscuits are gifted in a little pink box. I wasn't able to buy the exact size I wanted, but I was able to improvise. For the photos you see on this recipe, I altered a larger pink box, because I wanted to make it look the same! I just cut the box smaller and then put it together.
How to Make Shortbread Cookies
These shortbread cookies don't contain any chemical leaveners, so the creaming step is important for creating the right texture. Be sure to beat the butter and sugar for the full amount of time listed in the instructions.
To get evenly baked cookies, use a straight-sided 8" metal pan. If you bake them in a 9" pan, the biscuits will be slightly thinner and might take less time to bake.
Don't be alarmed by how stiff the batter is; this is normal. I find it's easiest to use a small offset spatula to smooth it into place in the baking pan. It's worth taking the time to smooth the dough into the pan well to help eliminate air gaps in the dough.
Here is a quick visual overview of the steps needed to make this recipe. If you are looking for the full recipe, keep scrolling!
Step 1: Cream the softened butter in an electric mixer (a stand mixer works best) until light and fluffy, about 3 minutes.
Step 2: Add the vanilla, salt and powdered sugar, and cream for an additional 2 minutes.
Step 3: Add the almond flour and all-purpose flour, and mix just until fully incorporated. Do not overmix.
Step 4: Transfer the shortbread dough to the prepared pan. The dough will be stiff.
Step 5: Use a small offset spatula to smooth the dough into the pan, filling any air gaps.
Step 6: Bake until the edges of the shortbread are lightly golden, about 45-55 minutes.
How to Tell When the Biscuits are Done
The key to success for these shortbread is a low-and-slow bake, which helps create the unique texture. The cookies cut from the center will be slightly softer and more delicate, while the pieces near the edges will have more of that classic shortbread texture.
I find baking them at 325ºF for about 45 minutes, just until the edges are golden brown and the center is set, creates the best shortbread. If you prefer a drier, more traditional shortbread, bake them for about 10 minutes longer, until the top is deeply golden.
How to Cut Shortbread
Make sure the biscuits are completely cool before cutting. Use a long serrated knife. The biscuits can be cut into whatever size you prefer, but I like rectangles that are about 1-by-2.5-inches. To get evenly sized pieces without using a ruler, slice the slab into thirds in one direction. Turn it and make one cut down the center, then cut each half in half, and finally cut each of those sections in half again to create 24 biscuits.
Storage
If you thought these cookies were good on day one, wait until you try them on day two or three! They get even better with age. Shortbread will keep well for 3-5 days in a covered container at room temperature, or for a few months in the freezer. Defrost at room temperature before enjoying.
Kelli's Top Tips
Sometimes, the simpler a recipe is, the more room for error. Here are my best tips for baking up the best Ted Lasso biscuits possible:
- Use the correct ingredients and measure properly: use a kitchen scale to accurately measure the ingredients, especially the flours. If you do not have a scale, spoon the flour into the cup then sweep off the excess. And of course, don't make any changes to the ingredient list.
- Take time to properly cream the butter and sugar: Since these biscuits don't use any chemical leaveners, the creaming process is what adds a bit of lightness to the dough.
- Use the right pan: A straight-sided 8x8-inch metal pan will give you the best shape and texture. A larger pan will make thinner biscuits that bake more quickly.
- Smooth the dough evenly into the pan: The dough is stiff, so use a small offset spatula to spread it into an even layer. Take the time to press it into the corners and smooth out the top to prevent air gaps and create an even bake.
- Bake low and slow: A lower oven temperature helps create the melt-in-your-mouth texture that makes these biscuits special. The goal is a fully baked biscuit that stays tender instead of becoming dry.
- Don’t rely only on the timer alone: Bake until the edges are golden brown and the center looks set with a lighter golden, matte appearance. This keeps the biscuits tender while still ensuring they are fully baked through.
- Let them cool before slicing: if you cut them while they're warm, they will crumble. Let them cool completely, then use a sharp bread knife to get clean, even cuts.
More Cookie Recipes
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I am so honored when you make a recipe from Everyday Pie! If you make this Ted Lasso Shortbread Biscuit recipe, please leave a star ⭐️⭐️⭐️⭐️⭐️ rating with your experience! If you have any questions about this recipe outside of what is covered in the article, please comment below and I'll respond as soon as I'm able.
Full Recipe
Ted Lasso Biscuits
Inspired by the biscuits from Ted Lasso, this shortbread cookie recipe turns a few simple ingredients into something much greater than the sum of its parts. Properly creaming the butter and sugar, using a lower baking temperature, and carefully balancing the sugar and salt creates a tender cookie with a rich butter flavor and an almost creamy texture.
- Prep Time: 00:15
- Cook Time: 00:45
- Total Time: 1 hour
- Yield: 24 biscuits
- Category: Cookies
- Method: Bake
Ingredients
- 1 cup (226 grams) salted Kerrygold butter, softened, plus extra for buttering the pan
- ¾ cup (90 grams) powdered sugar
- 1½ teaspoons vanilla extract
- ¼ teaspoon coarse kosher salt
- 1½ cups (180 grams) all-purpose flour
- ½ cup (50 grams) fine almond flour
Instructions
- Preheat the oven to 325ºF. Lightly butter an 8x8-inch metal baking pan. Cut a piece of parchment to fit inside the pan, leaving an overhang to create a sling for easy removal.
- In the bowl of an electric mixer fitted with a paddle attachment, beat the butter until light and fluffy, about 3 minutes, scraping down the bowl halfway through. Add the powdered sugar, vanilla, and salt and continue to beat until the mixture is very light in color and fluffy, about 2 minutes more.
- To the bowl, add the all-purpose flour and almond flour and mix just until the dough is fully combined.
- Transfer the shortbread dough to the prepared pan. Using a small offset spatula, spread it into an even layer, taking care to press it into the corners and smooth the top to remove any air bubbles.
- Bake until the edges of the shortbread are golden brown and the center is set with a matte appearance, about 45 to 55 minutes.
- Let the shortbread cool completely in the pan, at least 2 hours.
- Use the parchment sling to remove the shortbread from the pan and transfer it to a cutting board. Using a long serrated knife, slice into approximately 1-by-2½-inch rectangles.
- Store the shortbread in an airtight container at room temperature for 3 to 5 days.
Notes
For best results, avoid making substitutions. With so few ingredients, even small changes can affect the final flavor and texture.
Weighing your flour is the most accurate way to measure. If you aren't going to weigh it, make sure to spoon it into the cup, and then level it off.
Recipe adapted from the "Official Ted Lasso Biscuit" found on Today.com
Originally published in 2023, this recipe has been regularly retested and updated to ensure it remains perfect.
Behind-the-Scenes
Recipes on Everyday Pie take quite a bit of time to develop, and every one has its own story. I love sharing a look behind the scenes, from the first idea to the rounds of testing and small adjustments that shape the final recipe. My hope is that it gives you a glimpse into my real kitchen and the process behind each recipe, so you know there is an actual person testing, troubleshooting, and making sure it works before it gets to yours.
In the show, when Rebecca, the owner of the soccer team, tries the biscuits, she takes one bite and seemingly melts in her chair with delight at the taste of them. I wanted to make a biscuit like that. A few simple changes to a classic shortbread cookie recipe brought me there.
This recipe began with a quick google search that led me to the "official" Ted Lasso biscuit recipe. I found it on Today, which is just a very plain shortbread cookie recipe. From there, I knew I needed to amp up the flavor, with both the addition of vanilla extract, almond flour and salted butter.
Truly, the butter is key. I tried it with a few different brands but unequivocally the salted Kerrygold butter is essential.
Almond flour introduces a subtle flavor enhancement in both taste and texture that helps create that melt-in-your-mouth bite.
And the additional salt in the recipe, along with the salt in the butter, is what makes these biscuits irresistible.
During development, I played around with the amount of almond flour, salt and the baking time and temperature to get it just right. See more below on baking times, as there is some room for preference in terms of how long to bake them. Of course, I will share what times I think results in the best biscuit.
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Lisa Barnes
My friends group are planning a British theme dinner party for the start of the new season of Ted Lasso, and I am in charge of the biscuits! I made this for the first time yesterday, and they are truly wonderful. I followed the recipe exactly for the first run. For the second try I think I will swap the salt for pink Himalayan salt because my tongue wanted to be slightly more aware of the salt and I think the slightly different flavor will be more effective than increasing the amount. I worked hard to get the batter level across the entire pan, and then the ridge around the edge made it difficult to fit the finished biscuits into the pretty pink boxes. I think I will leave the edges slightly sloped down to counteract that just a smidge. And, I took mine out at 43 minutes.
Some of us have a bit of a sweet tooth, so the less sweet biscuit can be an adjustment. I plan to counteract that by having bowls of warm ganache, caramel, or curd on standby for a dob of topping. Thank you for this recipe!!
T.D.R.
Wow, these are so delicately delicious! Mine turned out with the perfect mixture of bite, softness and melt-in-the-mouth goodness!
I will experiment further and will start sifting the icing sugar (also reducing by maybe 5 - 10 grams) and the flour! And I will bake it in my gas oven instead of my counter top oven (which made the surface of the biscuits a little too brown than how yours turned out). I'm so excited to share these with my family and friends! By chance, do you have the nutritional facts on these? I'd love to know the calories 😆 so I can control myself from eating them all immediately! Thank you!
Kelli Avila
Hello, I'm glad you enjoyed! I don't have the calorie counts on my website but loads of free apps that will do that for you. -Kelli
Natalie Luther-Sands
This is by FAR the best tasting shortbread recipe. I have tried the standard one without almond flour and it is decent, but not delicious. This one gets requests from all of my family. This recipe works perfectly in a square pan, I had some difficulty getting it out of my ceramic shortbread pan (which has a beautiful design on it) but next time I will leave it in the ceramic pan for two hours to see if that works. I highly recommend this recipe.
Preethi
I tried this recipe.taste was too good.will try the chocolate short bread biscuits soon.thank you.
Judy
Can I sub almond flour with regular flour, and add almond extract?
Kelli Avila
Unfortunately, this cannot be swapped and still result in the same finished product. If you still did want to proceed, you'll have to do some experimentation. The almond flour doesn't add almond flavor, but a better texture and more moisture.
Shara
So excited to try this! When mixing in flours should I use the electric mixer or do it by hand?
MomOfThree
I added some coconut and cinnamon. Baled several batches- some of them light and tender and some of them a litter darker. I preferred the darker ones. Great recipe and they taste just like I imagined they would!
Nabeela Tomko
Thanks for this wonderful recipe. I made this last week and they were wonderful.
I want to make it again, this time a bigger batch to share with my family during Christmas. Unfortunately I bought the unsalted Kerry Gold Butter. Will that work or must it be salted?
Kelli Avila
It'll work just fine, just a little less "seasoned". You can add in an extra pinch of salt of you want!
Ruth
Would I double the ingredients to make in a 9"x13" pan, or are there subtle changes to the recipe? 😊
Kelli Avila
I haven't personally tried it---but my instinct says it might not bake up properly in the middle. You could try it! Do you just want to make a double batch or are you attempting this for another reason?
jane Howard
Omg, Kelli, I made these again yesterday, they are exquisite!! Very easy to make.
I was wondering what size of offset spatula you are using in these pictures to spread in the pan. I would love to get one.
Thanks so much,
Kelli Avila
Hi Jane! Here is a link to the spatula!
jane Howard
Thank you!!
Preethi
Hi mam
I am going to do this recipe but please let me know if powdered sugar is icing sugar which has Corn starch added.
Kelli Avila
Yes.
Bonnie
Sooooo good! I declared this year as “Cookie Year” in my house and make a new recipe every week. Made these today and all I can say is Wow! These are the best cookies I’ve made so far this year and will definitely be making them again.
Crystal
These are delicious. Thank you for sharing this recipe. I had tried a couple others and they did not turn out as well as these ones did.
Alyson Nelson
I thought I had mastered shortbread a long time ago, but I was so WRONG! Followed the recipe exactly as written with the exception of using Kerrygold butter, (mucho expensiveo) and they were STILL fantastic! These are my go-to cookies from now on.
Krystle Martino
Love this recipe! So easy to make! So delicious!!!!
Colleen B
Perfection! Thank you Kelli!
Lynn Kaden
I had never watched Ted Lasdo when I made these and they were delicious . Then I was curious…. What IS the deal with these biscuits? I watched Ted Lasso and omg what a great show! Highly recommend Kelly’s biscuits s AND watching Ted Lasso. You’ll love them both!
Kelli Avila
BEST SHOW EVER. My husband and I haven't started the new season because we wanted to wait to watch them all together. Can't wait!
Kathy
Truly the best Shortbread I’ve ever had.
Kerrygold salted butter is a must!
This will now be my go-to Shortbread recipe (sorry Ina)
Megan
I made this recipe for Easter and it was a huge hit, lots of Ted Lasso fans. I followed the recipe exactly and I’m glad I did because I really feel like it made a difference. The family is already requesting these again.
Julie
Truly scrumptious! Made my first batch last weekend. Followed this recipe exactly, even bought a scale. Only change was used 1/4 teaspoon of salt instead of a gram. Seemed like too much but maybe I missed some detail about that measurement. Treated my boss, husband and neighbors who wanted more. Making a second batch today to share with family and friends. Believe!
Jodie
I am totally addicted to these! Try to wait at least one day before you try them, it really makes a difference in the texture. They just get better and better.
Lisa O'Connor
I forgot to ask, any idea on tweaking this for a rolled dough to cut shapes?
Kelli Avila
Hmm...I haven't tried, honestly! Might need a bit more flour? If you play around with it, let me know how it comes out?
Danielle
Melt in your mouth delicious!! Exactly what I’d imagined they’d taste like after watching the show 🙂
Lisa O'Connor
I made these the first time exactly as written with Kerrygold, Amazing and addictive! I even made my own little pink boxes and it fits 4 perfectly.
I made the next batch with my regular salted butter and we're disappointingly bland! (That's my husbands description)
Third batch with Kerrygold and perfection again! I did add a sprinkle of coarse sugar on third batch which was a nice crunch. I used as a cookie layer in my millionaire bonbons! I am going to start adding flavors, rosemary, lemon, etc Thanks for the perfect recipe.
Catherine Massoth
This recipe is SO GOOD. I’m actually regretting doubling it because I literally cannot stop eating them. They a slightly salty/sweet in a really good way. Very tender and just pretty much perfect. These will definitely be in regular rotation.
Chantal
Just so simple and so delicious. Kelli can do no wrong as far as our household is concerned and it was so fun to make these for the season premier!
Patrice
question:
the recipe calls for 226 g of butter. The package says 227g, so I took 1 gram off and used that for the bottom of pan. Is that correct? Or should I just use the whole package of Kerrygold for the recipe?
Thanks for providing this wonderful recipe.
Kelli Avila
That's fine! I said 226 bc I do the math by memory, and hadn't intended to mean to take any of the butter away from the biscuits, but again, it's a gram it will be fine!
Patrice
thanks!!!
JaneH
Hi Kelli: I live in Torontio, Ontario Canada so Kerrygold butter is not available here. I bought an equivalent, St. Brigid's butter made here in Ontario, $12.99 for 250 gram so a high quality butter. Very yellow in colour like Kerrygold. The biscuits turned out very well. Delicious. I bought very fine almond flour by Bob Mill, the colour was different, a lot darker but it worked. It reminds me of Scottish shortbread. I make those with rice flour and AP flour. Thanks for the recipe. If i go to the US I will pick up Kerrygold and try again.
Kelli
I love reading Kelli's recipes. It's evident how much trial and error she goes through to get the product juuuust right. This one was no different. I've not seen Ted Lasso, nor do I know about his biscuits, but from the early testing pics, I knew I was gonna have to try this recipe when it came out. I made my first batch this morning. I have a half-assed off-brand mixer, and a glass square pan but otherwise followed the recipe to a T and they came out fantastic. Delicious. 10 out of 10, will make again. 💜💜
Anya
These were amazing! I have not watched the show, but these biscuits were a huge with my family. I will be making them again very soon.
Thank you!
Rosanne
Really special recipe! I slightly over baked in a glass dish and they were still delicious. And get even better on day 2 and 3. A keeper!
Mary R
These are fabulous! While baking, the aroma is heavenly, the taste is other worldly! Agree, “these are a must”!
Vickie Hurst
Such an easy recipe to follow & wonderfully delicious! If you love Shortbread you MUST make this recipe! This is IT!!!!
Stacy Tipton
I made 2 batches last week, one for home & one for sharing. This week, I had requests for more so I’m making 3 more batches. These biscuits are perfection.
Shannon Savage
I made these and they were the MOST delicious little treat. So unassuming but so delicious..
Christina V
So easy and simple! I’m a professed non-baker but I love the show so I had to try them!! They were so good! Thanks Kelli!
Jenna Meyer
Hi! I wanted to make these today, a fine rainy day but I have no almond flour! What do you think about a cornstarch swap?
Patrice
Made my first batch this week and there will be more!! They are sooo good! I am probably the only other person that has not seen Ted Lasso, but hope to soon. A few things:
-I found 2 smallish boxes at a local bakery supply store, so check one out if you can. They call them the 1 and 2 lb boxes. Both work.
- mine didn’t seem to get as airy and light colored when mixing the butter etc. Maybe I didn’t mix long enough. Will keep practicing. They still tasted amazing!
- I plan to make them and ship/give to family and friends. Thanks for the recipe and research! I like the positivity that the biscuit in the pink box relays 😊. I hope to “brighten their day”!!!
-
Elizabeth McCracken
What brand of kosher salt are you using? Diamond and Morton’s are different salt levels so I want to be sure to use the correct one. Thanks!
Kelli Avila
Hi Elizabeth! Great question. I had addressed this in my "Ingredients" section above the post, but your question reminds me it's best to also have this in the note section for the recipe. I use Diamond Crystal. However, for 1/4 teaspon, it's not the biggest make or break as it would be if it were 1 teaspoon or more. So if you are using something finer than Diamond Crystal, you can use a scant 1/4 teaspoon.
Ali Dempsey
Hi Kelli,
I made these tonight and they’re delicious. Thanks for the easy to follow recipe.
Hope you’re well,
Ali
Kelli Avila
YAY! So happy you made and enjoyed them, Ali!
Louise
My family gave it their highest praise today - MIA - make it again. They loved the flavor of vanilla. Thanks Kelli!
Kelli Avila
I'm so happy to hear! Thanks for sharing. And I love "MIA"--I'm going to share that designation with my family so we can start using it too 🙂
Louise
I might be the only one who has not watched Ted Lasso but your description is so great I will definitely make the biscuits ! Can’t wOt
Kelli Avila
It is worth the hype! I hope you get a chance to watch it.