Pin This Recipe For Later

Ted Lasso Shortbread Ingredients: The Foundation of Flavor

Crafting truly exceptional shortbread begins with a careful selection of ingredients, particularly the star of the show: butter. Here’s what you’ll need to create these iconic biscuits:

• Granulated sugar
• Salted butter
• Vanilla bean paste
• All-purpose flour
• Powdered sugar
• Cornstarch
• Salt

The tender, flaky goodness and rich flavor that define perfect shortbread are almost entirely dependent on the quality and quantity of butter used. Since this recipe calls for a generous two cups, the butter plays an incredibly significant role. Therefore, selecting a high-quality butter is not just recommended, it’s essential for achieving the best possible taste and texture.

High-quality butter translates directly into a superior, melt-in-your-mouth buttery shortbread treat. For this recipe, I always advocate for using a European-style butter. These butters typically boast a higher percentage of butterfat (often 82-84% compared to 80% in American-style butter), which gives them a richer, more profound flavor and a softer, more pliable texture. This higher fat content results in a more tender and incredibly delicious final product.

My top recommendations for European-style butter are Kerrygold or Finlandia. Both brands consistently deliver the rich flavor and excellent texture required for these biscuits. You can often find these premium butters in the dairy aisle of larger supermarkets or specialty grocery stores, making them accessible for your baking adventures. Don’t underestimate the impact of this single ingredient – it truly elevates the Ted Lasso shortbread from good to absolutely unforgettable.

How To Make Ted Lasso Shortbread: A Step-by-Step Guide

Creating these delightful biscuits is a straightforward process, promising delicious results. Follow these simple steps to bake your own batch of Ted Lasso’s famous shortbread:

1. Begin by lining a 9×13-inch metal baking pan with parchment paper, allowing some overhang on the sides to easily lift the finished shortbread later. Set this prepared pan aside.
2. In a large mixing bowl, combine the softened salted butter, granulated sugar, and vanilla bean paste. Using either a hand mixer or a stand mixer fitted with the paddle attachment, cream these ingredients together for about 2 minutes. Pause halfway through to scrape down the sides of the bowl with a spatula, ensuring all components are thoroughly incorporated and the mixture is light and fluffy.
3. In a separate large mixing bowl, whisk together the all-purpose flour, powdered sugar, cornstarch, and salt. This ensures that the dry ingredients are evenly distributed before being added to the wet mixture.
4. Gradually add the whisked dry ingredients into the creamed butter mixture in three separate additions. Mix on low speed between each addition just until the ingredients are incorporated. Be careful not to overmix; the dough will appear somewhat crumbly at this stage, not smooth. Overmixing can develop the gluten in the flour, leading to a tough shortbread.
5. Transfer the crumbly shortbread dough into your prepared baking pan. Using your hands or a rubber spatula, firmly and evenly press the dough into the bottom of the pan, making sure it reaches all corners and is level across the surface.
6. Once the dough is pressed into the pan, take a fork and pierce the entire surface of the dough multiple times. This crucial step creates small vents that allow steam to escape during baking, preventing large air bubbles from forming and ensuring a uniformly flat and tender biscuit.
7. Place the baking pan containing the pricked shortbread dough into the refrigerator to chill for at least 30 minutes. While the dough is chilling, preheat your oven to 325°F (160°C). Chilling the dough helps the butter resolidify, which prevents excessive spreading in the oven and contributes to the shortbread’s signature flaky texture.
8. After the chilling period, transfer the baking pan from the fridge to the preheated oven. Bake for approximately 40 to 45 minutes, or until the edges of the shortbread are just beginning to turn a delicate golden brown. The center should still appear pale.
9. As soon as the shortbread comes out of the oven, immediately and evenly sprinkle the additional granulated sugar over the hot surface. The residual heat will help the sugar adhere beautifully, creating a slightly sandy, sweet topping that won’t fall off.
10. While the shortbread is still warm in the pan, use a sharp, non-serrated knife to gently slice it into your desired shapes, such as rectangles or squares. Be mindful of the pressure you apply to avoid cutting through the parchment paper or damaging your baking pan. Cutting warm shortbread is much easier and results in cleaner edges than cutting it once fully cooled.
11. Finally, transfer the baked and sliced shortbread, still on the parchment paper, to a wire rack to cool completely to room temperature. Once fully cooled, you can easily lift the entire slab out of the pan, separate the individual biscuits, and serve. Enjoy your homemade Ted Lasso-style shortbread!

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, ensuring a perfectly flat and tender biscuit.

Expert Tips for Biscuit Perfection (Rebecca’s Approved!)

Even the simplest recipes benefit from a few expert insights. Heed these tips to ensure your Ted Lasso shortbread biscuits are nothing short of perfect:

• High-Quality Butter is Non-Negotiable: This cannot be stressed enough – the secret to truly unforgettable shortbread lies in the butter. Invest in a high-quality, European-style butter like Kerrygold or Finlandia. Their higher butterfat content not only imparts a richer, deeper buttery flavor but also contributes significantly to the delicate, flaky texture that defines exceptional shortbread. It’s a small splurge that makes a monumental difference in the final product.
• Accuracy in Measuring Ingredients: Baking is a science, and precision is key. To achieve the best buttery, flaky cookies with the most delicious texture, your ingredients must be measured accurately. Too much or too little of any component, especially flour, can drastically alter the taste and texture, leading to dry, tough, or overly crumbly biscuits. While measuring cups can work, I highly recommend using a kitchen scale to measure ingredients by weight (grams) for the most consistent and professional results. If using cups, remember to measure your flour correctly by spooning it into the cup and then leveling it off, rather than scooping directly from the bag.
• The Crucial Chill: Don’t Skip This Step! Chilling the shortbread dough for 30 minutes is a vital step for achieving that desired flaky, melt-in-your-mouth texture. This allows the butter, which softened during the mixing process, to firm up again. When the firm butter hits the hot oven, it creates pockets of steam that expand and separate the layers of dough, resulting in a wonderfully tender and flaky biscuit. Skipping this step can lead to a less tender, more crumbly, and potentially spread-out cookie.
• Timely Sugar Topping: The granulated sugar topping should be sprinkled over the Ted Lasso shortbread immediately after it comes out of the oven. The residual heat from the freshly baked biscuits is essential for helping the sugar adhere properly, creating a beautiful, slightly sandy coating that enhances both the flavor and texture, ensuring it doesn’t just fall off when handled.
• Slicing for Success: For the cleanest and easiest cuts, use a sharp, non-serrated knife to slice the shortbread into rectangles or squares while it’s still warm in the pan. Warm shortbread is more pliable and less prone to crumbling than fully cooled shortbread. Exercise caution with pressure to avoid cutting through the parchment paper or damaging your baking pan.
• Troubleshooting Common Shortbread Issues: If your shortbread turns out too hard, it might be due to overworking the dough, which develops too much gluten. Ensure you mix only until just combined. If it’s too crumbly, your butter might not have been soft enough, or the flour measurement could be off. If your shortbread spread too much, it likely wasn’t chilled adequately. Following the recipe steps closely will help you avoid these common pitfalls.

Shortbread Recipe Variations and Substitutions: Get Creative!

While the classic Ted Lasso shortbread is perfect as is, you can easily customize this recipe to suit your taste preferences or dietary needs:

• Unsalted vs. Salted Butter: We’ve tested this Ted Lasso Biscuit Recipe with both unsalted and salted butter, and consistently found that salted butter yields a richer, more balanced overall flavor. However, if you only have unsalted butter on hand, it’s a simple fix: use it as specified, but add an additional ¼ teaspoon of fine sea salt to the dry ingredients to achieve a similar flavor profile.
• Gluten-Free Flour Option: For those with gluten sensitivities or dietary restrictions, feel free to replace the all-purpose flour with an equal amount of your favorite 1:1 gluten-free baking flour blend. Ensure your blend contains xanthan gum for optimal texture.
• Flavor Extracts:
  • Vanilla Extract: If vanilla bean paste isn’t available, a tablespoon of high-quality pure vanilla extract can be used as a direct substitute.
  • Almond Extract: For a delightful twist, consider using almond extract instead of, or in combination with, vanilla extract. A small amount of almond extract adds a sophisticated, nutty aroma and flavor that beautifully complements the buttery shortbread. Try half a tablespoon of vanilla and half a tablespoon of almond extract for a unique blend.
  • Citrus Zest: For a bright, fresh flavor, add 1-2 teaspoons of finely grated lemon, orange, or lime zest to the wet ingredients. It adds a wonderful aromatic lift.
• Lemon Flavored Variation: If you love citrus, be sure to check out my Lemon Shortbread Cookie Recipe for a zesty and refreshing spin on these classic shortbread cookies!
• Topping Transformations: Beyond the simple granulated sugar, there are many ways to elevate your shortbread’s finish:
  • Simple Glaze: A plain glaze made from powdered sugar and a touch of milk or water adds a sweet, crisp layer.
  • Maple or Lemon Drizzle: Infuse your glaze with maple syrup or fresh lemon juice for added flavor dimensions.
  • Chocolate Dip: For a more decadent treat, dip one end of the cooled shortbread bars into melted white, milk, or dark chocolate. You can then sprinkle with sea salt, chopped nuts, or festive sprinkles before the chocolate sets.
  • Cinnamon Sugar: Mix a teaspoon of cinnamon into your granulated sugar topping for a warm, spiced flavor.

How To Store Your Ted Lasso Style Shortbread Cookies

Proper storage is key to maintaining the freshness and delightful texture of your homemade shortbread. Here’s how to keep them perfect:

Once your shortbread has cooled completely and been sliced, transfer the pieces into an airtight container or your favorite decorative cookie tin. If you’re using a deep container and stacking multiple layers, it’s a good idea to place a sheet of parchment paper or wax paper between each layer. This simple step prevents the shortbread from sticking together and helps maintain its crispness.

For immediate enjoyment, store the shortbread at room temperature. It will remain wonderfully fresh and delicious for up to one week. Keep it away from direct sunlight or heat sources to preserve its quality.

For longer storage or to get a head start on holiday baking or meal prep, these shortbread biscuits freeze beautifully!

To freeze Ted Lasso-style cookies effectively, arrange the individual slices in a single layer on a baking sheet. Then, transfer the baking sheet to the freezer to flash freeze them for about 1-2 hours, or until they are solid. This prevents the cookies from sticking together in one large clump once transferred to a storage container.

Once flash-frozen, transfer the solid shortbread pieces into a freezer-safe airtight container or a heavy-duty Ziploc bag. Make sure to press out any excess air from the bag to prevent freezer burn. For extra protection, you can even wrap individual slices in plastic wrap before placing them in the freezer bag or container. This multi-layer approach helps preserve their flavor and texture.

Stored properly in the freezer, your shortbread can last for up to 3 months. When you’re ready to serve and enjoy them again, simply thaw the frozen shortbread at room temperature overnight. They will taste as fresh as the day you baked them!

Make This Shortbread Recipe Ahead Of Time!

This recipe is incredibly convenient for planning ahead, making it perfect for busy schedules or upcoming events. You have a couple of excellent options:

• Prepare and Chill the Dough: You can prepare the shortbread dough as instructed up to the chilling step. Instead of baking immediately, cover the pan tightly with plastic wrap and store it in the refrigerator for up to 1 week. When you’re ready to enjoy fresh-baked shortbread, simply remove the pan from the fridge, allow it to sit at room temperature for about 10-15 minutes (if it’s very firm), then prick the dough with a fork and bake according to the recipe instructions. This method ensures warm, freshly baked biscuits with minimal effort when you need them.
• Bake and Store: These shortbread bars also retain their freshness exceptionally well for several days after baking. Once completely cooled, store them in an airtight container at room temperature. They will remain delicious and ready to serve for up to a week, making them a fantastic make-ahead dessert for parties, gifts, or simply to have on hand for a sweet treat.

More Shortbread Recipes to Discover

If you’ve fallen in love with the buttery goodness of shortbread, you’ll be delighted to explore these other delicious variations:

• Lemon Shortbread Cookie – Experience a delightful blend of buttery sweetness with a zesty citrus kick, perfectly topped with lemon sugar!
• Easy Millionaire Shortbread Bars – Indulge in a luxurious dessert featuring three decadent layers: a buttery shortbread base, a rich caramel filling, and a smooth chocolate topping, all made from scratch!
• Earl Grey Shortbread Cookies – These sophisticated cookies, infused with the subtle fragrance of Earl Grey tea, are perfect for elegant parties or a relaxing tea time.
• Easy Vanilla Chai Shortbread Cookies – Warm up with these comforting shortbread cookies, made with a blend of pantry staple chai spices and sweet vanilla.
• Cinnamon Roll Shortbread Bars – Enjoy the best of both worlds with this cozy dessert bar, combining the buttery crumble of shortbread with the beloved flavors of a cinnamon roll.

Shortbread Recipe (Ted Lasso Style)

Author: Rebecca Hubbell

Course: Dessert

Cuisine: British

Prep Time: 15 minutes

Cook Time: 45 minutes

Cooling/Chill Time: 1 hour

Total Time: 2 hours

Servings: 24 cookies

Print Recipe | Pin Recipe

Summary:

These buttery, flaky, and scrumptious Shortbread Cookie Bars were inspired by the ones Ted Lasso makes. They’re a real treat that comes together easily with pantry staple ingredients.

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:

1. Line a 9×13-inch metal baking pan with parchment paper. Set aside.
2. 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.
3. In a separate, large mixing bowl, whisk together 5 cups all-purpose flour, ⅓ cup powdered sugar, 2 tablespoons cornstarch, and ¼ teaspoon salt.
4. 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.
5. Transfer the dough to the prepared baking pan and press it evenly into the bottom of the pan.
6. Prick the surface of the dough all over with a fork. Pricking the shortbread frees steam while baking and prevents air bubbles.
7. Chill the shortbread in the refrigerator for 30 minutes.
8. With 15 minutes left of chilling, preheat the oven to 325°F (160°C).
9. After chilling, bake for 40 to 45 minutes until the tops and edges of the shortbread should be just turning golden brown.
10. Immediately after coming out of the oven, sprinkle 2 tablespoons granulated sugar over the top of the shortbread.
11. 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.
12. 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 salted butter. 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 for the best flavor and texture.

Nutrition:

Calories: 276kcal | Carbohydrates: 32g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 147mg | Potassium: 34mg | Fiber: 1g | Sugar: 11g | Vitamin A: 476IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg

Did You Make This Recipe?

We’d love to hear from you! If you’ve tried this recipe, please consider leaving a review in the comments section below. Your feedback is invaluable. Don’t forget to tag us – @sugarandsoulco – on Instagram and Pinterest with your photos, or join our Sugar & Soul Show-offs Community on Facebook and share your creations there!