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Binging On Ted Lasso Biscuits

The Brits say “biscuits.” We say “shortbread cookies.”

What irreverent witticism will Ted unleash now? Whom will Keeley choose? Will Roy ever wear a bright color? And just what fate awaits Nate?

If you’ve succumbed to the clever charms of “Ted Lasso,” then no doubt you’re in suspense about all of that and more.

Tonight on Apple TV+, we’ll all hopefully get some answers — along with a belly-full of chortles.

To make this appointment-TV complete, bake a batch of “Ted Lasso Biscuits.”

Yes, the ones our intrepid coach used to win over AFC Richmond soccer team owner Rebecca Welton from day one.

Ted might not know soccer. But he knows his biscuits. Or rather, shortbread cookies, in this case.

Nope, these biscuits are not the layered Southern staples that you split and slather with butter to nibble alongside fried chicken. British biscuits are actually cookies.

Search online and you’ll find “Ted Lasso Biscuit” recipes galore. They’re essentially all a basic buttery, thick shortbread cookie baked in one pan that’s sliced into rectangles or squares for serving. Some include the addition of vanilla extract, while others do not.

I adapted this easy version found on the The Kitchn to include vanilla because I love how even a touch gives a bit more depth and roundness to any cookie. I also added a sprinkle of sea salt over the top of the shortbread, which helps balance the richness of the cookie.

Tune in with the perfect nosh.

One taste and you’ll know why Rebecca can’t get enough of them. The shortbread are sturdy yet yielding, with a melt-in-your mouth quality.

They’re as buttery as it gets, making them an ideal companion for your favorite cup of “hot, brown water.”

Ted Lasso Biscuits
(Makes one 8- or 9-inch pan)

2 sticks (8 ounces) unsalted butter, softened at room temperature, plus more for pan

3/4 cup powdered sugar

1 teaspoon vanilla extract

2 cups all-purpose flour

1/4 teaspoon coarse salt, plus more for garnishing

Coat the bottom and sides of an 8- or 9-inch square metal baking pan with butter.

Place softened 2 sticks of butter in the bowl of a stand mixer. Beat butter on high speed with the paddle attachment until fluffy, 3 to 5 minutes. With the mixer running, gradually add 3/4 cup powdered sugar, and continue to beat until pale and fluffy. Add vanilla extract and beat on medium until just mixed through.

Stop the mixer. Sift 2 cups all-purpose flour into the bowl, then add 1/4 teaspoon coarse salt. Mix on low speed until just combined. Transfer to the prepared pan and pat to an even thickness no more than 1/2-inch thick. Refrigerate for at least 30 minutes to firm up.

Arrange rack in the middle of the oven and heat to 300 degrees.

Using a knife, slice the dough in the pan into rectangles or squares. Sprinkle some sea salt overtop. Bake until golden-brown and the middle is firm, 45 to 60 minutes. Remove from oven. Using a knife again, re-slice the shortbread again. Let cool completely before serving.

Adapted from The Kitchn

More Shortbread to Love: Best-Ever Brown Butter-Pecan Shortbread Domes

And: Bigger Bolder Irish Shortbread

And: Chocolate-Cocoa Nib Shortbread Cookies

And: Martha Stewart’s Classic Shortbread

And: Corn Nut Cornmeal Shortbread

And: Green Tea Shortbread with Poppy Seeds

And: Kinako Brown Butter Shortbread

And: Tahini Shortbread Cookies

And: Vanilla Shortbread Cookies