Okay, folks, let’s talk Ted Lasso. I mean, who *doesn’t* love that show? All that positivity, the biscuits with the boss… it just makes you feel all warm and fuzzy inside, right? I know it does for me! That’s why I’m so excited to share this shortbread recipe, Ted Lasso style, because it’s kinda like a little slice of that sunshine you get from watching the show – only you can eat it!
This shortbread recipe Ted Lasso style is super simple, and the results are seriously delicious. It’s all about that buttery, melt-in-your-mouth goodness. Trust me, even if you’re not a star baker, you can nail this one. I remember once I tried making macarons (oops!), and they ended up looking like sad little pancakes. But *this* shortbread? Foolproof! It’s my way of bringing a little bit of Ted Lasso’s warmth and charm into my own kitchen, and I think you’ll love it too.
Why You’ll Love This Shortbread Recipe Ted Lasso Style
Seriously, you’re gonna *love* this shortbread! Why, you ask? Well, let me tell you:
Easy Shortbread Recipe Ted Lasso Style
This isn’t some fancy, complicated bake! It’s seriously straightforward. If you’ve ever mixed butter and sugar, you’re already halfway there. Don’t worry if you’re a beginner – I promise you can do this!
Pantry Staples for Shortbread Recipe Ted Lasso Style
No need for a special trip to the store, y’all! This recipe uses stuff you probably already have. Flour, butter, sugar… the basics! My favorite kind of recipe, honestly.
Buttery Flavor of this Shortbread Recipe Ted Lasso Style
Oh. My. Goodness. This shortbread is melt-in-your-mouth buttery. It’s rich, crumbly, and just sweet enough. Seriously, it’s hard to stop at just one. Each bite is pure heaven!
Ingredients for Shortbread Recipe Ted Lasso Style
Alright, let’s talk ingredients! Here’s what you’ll need to whip up this amazing shortbread:
- 2 cups (454g) salted butter, softened: Make *sure* it’s softened, y’all! Like, can-easily-poke-it soft. Not melted! I usually leave mine out for a couple of hours.
- 1 cup (225g) granulated sugar, plus more for topping: Plain ol’ white sugar here. And you’ll want a little extra for that sparkly topping – don’t skimp!
- 1 tablespoon vanilla bean paste or extract: I’m obsessed with vanilla bean paste – those little flecks are just gorgeous! But extract works great too. No stress.
- 5 cups (670g) all-purpose flour, spooned and leveled: Spoon it into your measuring cup and level it off with a knife. Trust me, it makes a difference!
- 1/3 cup (45g) powdered sugar: This makes the shortbread extra tender. Don’t skip it!
- 2 tablespoons (18g) cornstarch: Another secret weapon for that melt-in-your-mouth texture.
- 1/4 teaspoon salt: Just a pinch!
- 2 tablespoons granulated sugar or more if desired: For sprinkling on top! Go wild, or keep it simple. Your call!
How to Prepare this Shortbread Recipe Ted Lasso Style
Okay, ready to get baking? Here’s how we turn those simple ingredients into something truly special. Don’t worry, I’ll walk you through it step-by-step. It’s easier than you think!
Preparing the Dough for Shortbread Recipe Ted Lasso Style
First, you’ll want to line a 9×13-inch metal baking pan with parchment paper. This is *key*! It makes getting the shortbread out later a breeze. Trust me on this one. Then, in a big mixing bowl, cream together 1 cup of granulated sugar, 2 cups of softened butter, and that yummy vanilla bean paste or extract for about 2 minutes. Make sure you scrape down the sides of the bowl halfway through – we want everything evenly mixed!
In a separate bowl (yes, another bowl!), whisk together 5 cups of all-purpose flour, 1/3 cup of powdered sugar, 2 tablespoons of cornstarch, and 1/4 teaspoon of salt. Now, add the flour mixture to the butter mixture in three parts, mixing between each addition just until it’s *just* combined. Don’t overmix! The dough will be mixed but still slightly crumbly – that’s perfect! It should look a little like coarse sand. Don’t worry, it’ll come together!
Chilling and Baking Your Shortbread Recipe Ted Lasso Style
Alright, now transfer that lovely dough to your prepared baking pan and press it evenly into the bottom of the pan. Get it nice and snug in there! This part is important: prick the surface of the dough all over with a fork. Seriously, all over! This helps the steam escape while it’s baking and prevents any weird air bubbles from forming. Nobody wants a bubbly shortbread!
Next, cover it with plastic wrap and chill the shortbread in the refrigerator for 30 minutes. Don’t skip this! It helps the shortbread hold its shape. With about 15 minutes left of chilling time, go ahead and preheat your oven to 325 degrees F. Once the shortbread is chilled, bake it for 40 to 45 minutes. You want the tops and edges to be just turning golden brown. Keep an eye on it! Ovens can be tricky.
Cutting and Cooling Your Shortbread Recipe Ted Lasso Style
As *soon* as it comes out of the oven, immediately sprinkle 2 tablespoons of granulated sugar (or more, if you’re feeling fancy!) over the top. This gives it that beautiful, sparkly finish. Then, transfer the pan to a wire rack and let it cool. Once it’s cool enough to handle, use a sharp knife to *gently* cut the shortbread into squares right in the pan. Be careful not to cut too hard, you don’t want to damage your pan!
Shortbread’s easier to cut when it’s still a little warm, so don’t wait *too* long. Now comes the hardest part: let the shortbread cool completely before lifting it out of the pan and devouring it. I know, I know, it’s torture, but trust me, it’s worth it! Enjoy!
Tips for Success with this Shortbread Recipe Ted Lasso Style
Want to make sure your shortbread turns out *perfect*? Here are a few little secrets I’ve learned along the way:
- Room Temperature Butter is Your Friend: Seriously, don’t even *think* about using cold butter! It needs to be soft enough to cream properly.
- Don’t Overmix: I know, I know, it’s tempting to keep mixing until it’s perfectly smooth. But resist! Overmixing leads to tough shortbread, and nobody wants that.
- Chill Out! (Literally): That chilling time is *crucial*. It helps the shortbread hold its shape and prevents it from spreading too much in the oven. Don’t skip it!
Ingredient Notes and Substitutions for Your Shortbread Recipe Ted Lasso Style
Okay, let’s chat about some of the ingredients in this shortbread, and what you can do if you’re missing something! I got you covered!
- Salted Butter: I usually use salted butter, but if you only have unsalted, no biggie! Just add an extra 1/4 teaspoon of salt to the dry ingredients. Easy peasy!
- Vanilla Bean Paste: If you don’t have vanilla bean paste, vanilla extract works just fine. I just love those little vanilla bean specks, ya know?
- European-Style Butter: If you can swing it, grab some European-style butter (like Kerrygold). It’s extra rich and makes the shortbread even more amazing. But regular butter is totally fine too! Don’t stress!
FAQ About Shortbread Recipe Ted Lasso Style
Got questions about this shortbread? I bet you do! Here are a few of the most common ones I get asked. Hopefully, these will help you bake the *perfect* batch!
Can I use unsalted butter in this Shortbread Recipe Ted Lasso Style?
Yep, absolutely! Just add an extra 1/4 teaspoon of salt to the flour mixture. Easy peasy! I usually use salted ’cause, well, I almost always have it on hand. But unsalted works just as well!
How do I store this Shortbread Recipe Ted Lasso Style?
Okay, so if you actually have any leftovers (which, let’s be real, is a big “if”), store them in an airtight container at room temperature. They’ll stay fresh for about 3-4 days… if they last that long!
Why is my Shortbread Recipe Ted Lasso Style crumbly?
Crumbly shortbread can happen for a few reasons. Most likely, you might have added too much flour or not enough butter. Also, be careful not to overmix the dough! Remember, just until it *just* comes together. A little crumbly is okay before baking – that’s shortbread!
Storing and Reheating Your Shortbread Recipe Ted Lasso Style
Alright, so you’ve made this amazing shortbread… and maybe, *just maybe*, you have some leftovers (highly unlikely, I know!). The best way to keep it fresh is to pop it in an airtight container. It’ll stay good at room temperature for a few days. Reheating? Honestly, it’s so good cold, I never bother! But if you *really* want to, a few seconds in the microwave will do the trick!
Nutritional Information Disclaimer for Shortbread Recipe Ted Lasso Style
Just a heads up, y’all! The nutrition info here is just an estimate. It can totally change depending on the brands and ingredients you use, so don’t take it as gospel, okay?
Share Your Shortbread Recipe Ted Lasso Style Creations!
Made this shortbread? Yay! Leave a comment and rating below, and share your pics on social media! I wanna see your Ted Lasso-inspired bakes!
Print
Delicious Shortbread Recipe Ted Lasso Style: Foolproof
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 2 hours
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
Buttery, flakey Shortbread Cookie Bars inspired by Ted Lasso. They are easy to make with pantry staples.
Ingredients
- 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
- 1/3 cup powdered sugar (45g)
- 2 tablespoons cornstarch (18g)
- 1/4 teaspoon salt
- 2 tablespoons granulated sugar or more if desired
Instructions
- Line a 9×13-inch metal baking pan with parchment paper. Set aside.
- 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.
- In a separate, large mixing bowl, whisk together 5 cups all-purpose flour, 1/3 cup powdered sugar, 2 tablespoons cornstarch, and 1/4 teaspoon salt.
- 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.
- Transfer the dough to the prepared baking pan and press it evenly into the bottom of the pan.
- Prick the surface of the dough all over with a fork. Pricking the shortbread frees steam while baking and prevents air bubbles.
- Chill the shortbread in the refrigerator for 30 minutes.
- With 15 minutes left of chilling, preheat the oven to 325 degrees F.
- After chilling, bake for 40 to 45 minutes until the tops and edges of the shortbread should be just turning golden brown.
- Immediately after coming out of the oven, sprinkle 2 tablespoons granulated sugar over the top of the shortbread.
- Transfer the pan to a wire rack to cool, then use a sharp knife to gently cut the shortbread into squares in the pan. Do not cut too hard because you want to try and avoid cutting the parchment or damaging the pan. Shortbread is easier to cut when warm.
- Let the shortbread cool completely before lifting it out of the pan and enjoying.
Notes
- If using unsalted butter, add an additional 1/4 teaspoon of salt.
- European-style butter such as Kerrygold or Finlandia is recommended.
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 15g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0.5g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 50mg
