If you ask me, the hit Apple TV+ show Ted Lasso was one of the best things to happen in 2020 when Season One dropped in July of that year. It quickly became a runaway success and I think it’s exactly what many of us needed during an exceptionally dark and difficult time. Full of heart, humor and endless optimism, the underdog story of Ted Lasso quickly became my favorite TV show and I’m not ready for it to end. But end it must. Season 3 is almost finished filming and will likely be the series’ last season, according to Brett Goldstein, the show’s writers and co-stars. But before we get all weepy about the yet-to-be-released final season, we can enjoy tonight’s Emmy awards – the show has a whopping 20 nominations – and share in the actors’ much-deserved success! Tonight you’ll find me on my couch with a cuppa tea and the famous Ted Lasso biscuits that are a recurring theme throughout the show.
If you don’t currently watch Ted Lasso, here’s a review of the first season, which will give you a taste of what to expect. If you do watch it, you may have felt a pang of envy, every time Rebecca devoured one of Ted’s biscuits (although actress Hannah Waddingham confessed that during Season 1, the biscuits tasted like sponge but were significantly improved by Season 2). ‘Biscuits with the boss’, Ted’s daily offering of freshly baked biscuits to his boss, is a heartwarming part of the show, so much so that Apple TV+ shared the official biscuit recipe with Today Food.
Ted Lasso’s Biscuits
- 2 cups all-purpose flour
- 1/4 teaspoons coarse salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 3/4 cup confectioners’ sugar
- Preheat oven to 300 F.
- Sift flour and salt, mix into bowl and set aside.
- Mix butter on high speed until fluffy (3 to 5 minutes).
- Gradually add sugar slowly, continuing to mix until pale and fluffy.
- Add flour all at once and mix until combined.
- Butter a square pan.
- Pat and roll shortbread into pan no more than 1/2-inch thick.
- Refrigerate for at least 30 minutes.
- Cut into squares.
- Bake until golden and make sure the middle is firm, approximate bake time 45 to 60 minutes.
- Cool completely.
There are a few things to note in this recipe. First off, don’t preheat your oven as the first step. As you’ll read further down, you need to refrigerate the dough for at least 30 minutes so you don’t need to heat up your oven until you’re ready to start baking.
Mixing the butter for at least five minutes makes a big difference. I’ve made lots of shortbread in my life and I don’t think I’ve ever mixed the butter for a full five minutes. But these biscuits turned out better than any I’ve made in the past so really beating the butter makes them smooth and creamy.
I contemplated adding a teaspoon of vanilla but wanted to make the recipe exactly as instructed so I didn’t. But if you want to add a touch of subtle flavor, some vanilla wouldn’t hurt.
The recipe doesn’t specify what size of pan but either an 8×8 or a 9×9 will work. I used an 8×8 pan so the biscuits turned out thicker. If you prefer thinner, go with the 9×9. I also lined my pan with parchment paper and buttered it lightly to ensure easy removal. I love their suggestion to pre-cut the squares. This made it super easy to slice them once they were baked. I pricked the top of each square with a fork before putting them in the oven.
All in all, I would say these are the best, most buttery biscuits I’ve ever made. Let me know in the comments if you plan to make these or if you’ve made them already, how they turned out!
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Editorial Note: The editorial content on this page is not provided by any bank, credit card issuer, airlines or hotel chain, and has not been reviewed, approved or otherwise endorsed by any of these entities.