Ted Lasso Shortbread Recipe
Ted lasso, the Apple TV + series that shocked the world in 2020, is finally back for season 2! This is great news for fans of Jason Sudeikishit show, which was starting to miss the serious first-time football coach and his sunny outlook on life. When the whole world collapsed last year from COVID, Ted Lasso gave us all a bit of a break.
For those who haven’t seen the show, shortbread are a key part of the plot. Ted tries to convince Rebecca, the owner of the English football team he is suddenly coaching, and offers her a box of the most amazing shortbread. She thinks they are store-bought cookies, but it turns out that Ted made the cookie batch himself.
Related: Ree Drummond No Bake Quick Millionaire Shortbread
While Ted never reveals the secret to his buttery, yummy shortbread, I’ll share my best shortbread cookie recipe below.
What are shortbread cookies?
You probably already have all the ingredients needed in your kitchen to make these traditional Scottish unleavened cookies. Unlike other cookies and baked goods, shortbread does not contain any sourdough, like baking powder or baking soda. Cookies keep for weeks when stored properly, making them a delicious treat to always have on hand.
How to make shortbread cookies
1. Start by sifting the dry ingredients. Cream the butter and sugar and mix with the flour on low speed, scraping with a spatula if necessary, until the dough sticks together when pressed.
2. Smooth the dough into the prepared pan. Mark with a fork and refrigerate for about 20 minutes before cooking.
3. Remove the pan and let cool until you can cut it into pieces.
Tips for making shortbread cookies
- Shortbread dough can be made ahead and stored in the freezer for up to a month.
- Incorporating chocolate into the basic recipe is an easy way to add flavor.
- The dots on the bottom can be in any pattern you like. It’s a fun cooking task for toddlers.
- Using European butter like Kerrygold is definitely worth it when it comes to flavor.
- Make sure to cool the dough before baking.
Want more Cooking the Episode recipes? Try them out Stanley Tucci: In Search of Italy and Bobby and Giada in Italy:
- 8 ounces (2 sticks) unsalted butter, room temperature, plus more for the pan
- 2 cups all purpose flour
- vs. coarse salt
- ½ cup sugar
- 1 teaspoon pure vanilla extract
Butter a baking sheet; put aside. Sift together flour and salt in a small bowl; put aside. Place the butter in the bowl of an electric mixer fitted with a paddle attachment. Cream until frothy, 3 to 5 minutes.
Add the sugar and continue beating until the color is very light and fluffy, occasionally scraping the sides of the bowl with a spatula, about 2 minutes more. Add the vanilla. Add the flour mixture and mix on low speed, scraping with a spatula if necessary, until the flour is just incorporated and the dough sticks together when pressed with your fingers.
Pat the dough into the prepared pan. Mark with a knife and refrigerate for about 20 minutes. Bake in the preheated oven until firm and just beginning to color, 20 to 25 minutes. Remove the dish from the oven and let cool. Once cool enough to handle, cut it into finger pieces.
Makes 1 lot.