Ted Lasso Shortbread Cookies
I, along with millions of other people, really loved the Apple T.V. Show Ted Lasso. I was reminded of a Scottish Shortbread Recipe that I found in Fine Cooking Magazine back in the 90s when I saw the biscuit on the show. Then Food52 was given the recipe that is used by the show.
I used both recipes for this version below. I found with the Food52 recipe, that I needed the shortbread to be slightly thicker. Also, the Fine Cooking recipe topped their shortbread with some sugar, which I think really adds to the Ted Lasso recipe.
The recipe itself works best with a food processor, but you can probably get away with using a mixer, too. Both recipes stick to a low oven temperature of 300 degrees Fahrenheit. The Fine Cooking recipe was a dry, crumbly texture before it even went into the oven. It always shocked me that they shortbread came out as it did, but it does turn out. The Food 52 recipe mixed it until the it became an actual dough. After testing both versions, I found I prefer the dry, crumbly texture prior to baking. After it bakes, it was a really lovely texture. To get this texture, you want the butter COLD, preferably frozen.
There is something about shortbread that shouldn’t be so good. It isn’t an overly flavorful cookie and is definitely meant to be eaten with coffee or tea. Though, I honestly look at shortbread as being a vessel to just eat more butter, which may be the purpose of this type of cookie.
Ted Lasso Shortbread Cookies
Ingredients
- 2 c. Kari's Gluten Free Flour Blend, Sifted
- 1 c. Powdered Sugar
- 21 T. Unsalted Butter, cut into 1/2" chunks, frozen/cold
- 1/4 t. Kosher Salt - Heaping
- 2 T. Granulated Sugar
Instructions
- Preheat oven to 300 degrees Fahrenheit.
- Line an 8 x 8 inch square cake pan with parchment paper.
- Add flour, powdered sugar, and salt to a food processor. Pulse a few times to mix.
- Add cold/frozen butter to food processor. Pulse until the consistency of course sand.
- Dump the shortbread dough into the prepared pan and press the dough into the pan until it is flattened.
- Top with 2 T. Granulated Sugar
- Bake for 55 to 65 minutes, or until the shortbread is light golden-brown at the edges.
- Cool the shortbread completely before cutting.
