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After tasting these delicious Ted Lasso Biscuits in real life, you’ll understand just why Rebecca was obsessed with them! They are sweet and have the perfect shortbread texture.
I love a good cookie (or when I’m watching British shows, a biscuit). If you love them like I do then you must try this delicious Levain Cookie, this classic Butterscotch Cookie or these easy to make Copycat Crumbl Cookies!
The BEST Ted Lasso Biscuit Recipe
I know that on the show, Ted Lasso, after Ted delivers that tiny pink box filled with biscuits to his boss Rebecca each day, you can just see how much she savors the flavor. They never talk about what the biscuits taste like but they ALWAYS show you how delicious they are. Everyone is obsessed. Just like Ted worked for weeks and weeks perfecting his recipe, I’ve perfected mine and you are going to love it. Rebecca is going to wish that she got to try this recipe too!
These Ted Lasso Biscuits (AKA cookies, if you are living in the states like me) have the same texture as shortbread cookies. They have a buttery almond flavor and melt in your mouth. I am telling you, I can’t get enough!
Ingredients in Ted Lasso Biscuits
The secret is out! These shortbread cookies are to die for and now you can bake them at home! Check out the recipe card at the bottom of the post for all of the exact ingredient measurements.
- Flour: I used all purpose flour in this recipe.
- Sugar: This sweetens up the recipe so the cookies are nice and delicious.
- Salt: The salt enhances all of the flavors in the biscuits.
- Extract: I use vanilla and almond extract in this recipe to get just the right flavors.
- Butter: Use unsalted butter in this recipe. Set it out beforehand so that it’s at room temperature when you mix it in.
- Course Sugar: This is used to sprinkle on top of the finished dough.
How to Make Ted Lasso Biscuits
I drool over these biscuits every time I see them on the show. Biscuits with the boss are too good not to make at home!
- Prep: Preheat the oven to 350 degrees Fahrenheit and line an 8×8 baking dish with parchment paper, leaving a 1-inch overhang on two sides for easy removal. Set aside.
- Combine: Add the flour, sugar and salt to a large bowl and whisk to combine. Add the extracts and butter and cut in with a pastry cutter until the mixture resembles coarse breadcrumbs.
- Press and Chill the Dough: Press the dough into the prepared pan. Sprinkle the coarse sugar over the top and gently press into the dough before chilling for 20-30 minutes.
- Bake: Bake for 30-35 minutes, until the top begins to turn golden brown. Let the shortbread rest out of the oven for 5-10 minutes before carefully lifting it out of the pan and cut into 12 pieces, or however many you would like. I cut them to the size I needed to fit in my biscuit box.
- Cool: Let cool completely before serving.
Tips and Tricks
These Ted Lasso biscuits with the boss will be your new favorite treat!
- High-QualityButter:Using high-quality butter gives these buttery cookies a richer flavor! If you use salted butter, omit the added salt from the recipe.
- Don’t Overwork:Avoid handling the dough too much in order to keep it light and crisp. Mix just until the dough begins to come together then press directly into the prepared baking pan.
- Chill The Dough:Chill the biscuit dough for at least 20 minutes before baking. You can prepare the dough the day before, cover it tightly with plastic wrap, then bake it the next day.
- Cut it while it’s warm: These biscuits set-up to be a dense shortbread, so it’s best to cut them into pieces while they are warm and soft.
- Line the box with wax paper: Because these biscuits are so buttery, it’s best to lay a sheet of wax paper in the box you plan on putting them in. This will prevent any butter from seeping into the paper of the box.
Storing Leftovers
You are SO lucky if you have leftovers of these Ted Lasso Biscuits!!
- AtRoom Temperature:Store biscuits in an airtight container for up to 12 days.
- In the Freezer:Freeze baked biscuits in an airtight container or sealed freezer bag for up to 3 months (make sure to label it with the date)! Let the biscuits thaw completely at room temperature before serving.
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Ted Lasso Biscuits
By: Alyssa Rivers
After tasting these delicious Ted Lasso Biscuits in real life, you'll understand just why Rebecca was obsessed with them! They are sweet and have the perfect shortbread texture.
Prep Time: 15 minutes minutes
Cook Time: 30 minutes minutes
Chill: 30 minutes minutes
Total Time: 1 hour hour 15 minutes minutes
Servings: 8 pieces
Ingredients
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 pinch salt
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 cup high quality unsalted butter, room temperature
- 2 tablespoons coarse sugar
Instructions
Preheat the oven to 350 degrees Fahrenheit and line an 8×8 baking dish with parchment paper, leaving a 1-inch overhang on two sides for easy removal. Set aside.
Add the flour, sugar and salt to a large bowl and whisk to combine. Add the extracts and butter and cut in with a pastry cutter until the mixture resembles coarse breadcrumbs.
Press the dough into the prepared pan. Sprinkle the coarse sugar over the top and gently press into the dough before chilling for 20-30 minutes.
Bake for 30-35 minutes, until the top begins to turn golden brown. Let the shortbread rest out of the oven for 5-10 minutes before carefully lifting it out of the pan and cut into 12 pieces, or however many you would like. I cut them to the size I needed to fit in my biscuit box.
Let cool completely before serving.
Nutrition
Calories: 379kcalCarbohydrates: 39gProtein: 3gFat: 23gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 61mgSodium: 9mgPotassium: 41mgFiber: 1gSugar: 16gVitamin A: 709IUCalcium: 12mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Course: Dessert
Cuisine: british
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
About Alyssa Rivers
Welcome to my kitchen! I am Alyssa Rivers and the food blogger behind The Recipe Critic. The blog launched in 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved.
Read More About Me
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