Ted Lasso Biscuits
Based on the popular television series, these Ted Lasso Biscuits will brighten the day of anybody lucky enough to receive a little pink box of them. These rectangular shortbread biscuits melt in your mouth and are downright addicting. Because there are so few ingredients in this, I am going to say that there can be no substitutions. If you make a substitute, then the recipe won't be the same, full stop. And I even have to be specific about the type and brand of butter, because I feel like with a recipe like this, any small tweak will directly change the final outcome. If you do make substitutions, I can't promise it will be quite as life-changing as this recipe is.
- 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 an extra teaspoon (see note)
- 1-½ teaspoons vanilla extract
- 1/4 teaspoon (1 gram) coarse kosher salt
- 3/4 cup (90 grams) powdered sugar
- 1-½ cups (180 grams) all-purpose flour
- ½ cup (50 grams) fine almond flour
Instructions
- Preheat oven to 325ºF. Lightly butter a 8” square metal baking pan with a teaspoon of butter (or less). Cut a sheet of parchment the width of the pan and place it inside. This will help remove the biscuits when they’re done.
- Cream the butter in the bowl of an electric mixer until light and fluffy, about 3 minutes, scraping down the bottom of the bowl and the beaters halfway through. Add salt, powdered sugar, and vanilla extract and cream for an additional 2 minutes. The butter should be very light in color, and fluffy.
- Add the all-purpose flour and almond flour and mix until fully combined, and then stop. Do not overmix.
- Transfer the biscuit dough to the prepared pan. Using a small offset spatula spread the mixture evenly into the pan, smoothing over the top.
- Bake in the preheated oven until the edges of the shortbread are lightly golden, about 45-55 minutes (see note for guidance on bake time).
- Let cool at least 2 hours before removing from the pan.
- To remove, grab the parchment sling and evenly and carefully pull up to get the biscuits out.
- Place the biscuits on a cutting board. Using a bread knife, slice the biscuits and rectangles, approximately 1” x 2.5”
- Cookies will keep, covered in an air-tight container at room temperature for 3-5 days.
Notes
Have a question or looking for tips? The text written above the recipe is always a great first place to start! This Shortbread Biscuit Recipe was developed with love, and I always include loads of explanations, tips, step-by-step photos and technical advice shared before the recipe.
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. If you scoop the flour out with the measuring cup and then level, it could change the outcome of the final product.
The extra butter called for is to butter the pan so that the parchment paper sticks. I call for butter instead of oil because it does melt and contribute some flavor, but it's not absolutely essential to use butter, and certainly don't use Kerrygold for this task. Any butter is fine. Or you can use a touch of neutral flavored baking spray.
I use Diamond Crystal kosher salt in my recipe development (for a variety of reasons). It has larger salt crystals than Morton's kosher salt and fine salt. What this means is that if you use something other than Diamond Crystal, typically you will need to slightly decrease the amount of salt use. However, 1/4 teaspoon is such a small amount that I don't think it will make a significant difference in this recipe. If you want to be safer side and you don't use Diamond Crystal you can use a scant 1/4 teaspoon of salt.
Recipe adapted from the "Official Ted Lasso Biscuit" found on Today.com
Find it online: https://everydaypie.com/ted-lasso-biscuits/