This Ted Lasso shortbread recipe captures the buttery, crumbly charm of the biscuits that Rebecca Welton’s assistant, Higgins, brings to the boss’s office in the hit show. It’s a classic Scottish-style shortbread, made with just four ingredients, and it works because the high butter-to-flour ratio and a low, slow bake create a tender, melt-in-your-mouth texture that’s not too sweet. Perfect for gifting, dunking in tea, or just enjoying with a cup of coffee, these biscuits are as comforting as the show itself.
Ingredients
- 1 cup (226 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 2 cups (250 g) all-purpose flour
- 1/4 teaspoon salt
- Optional: 1/4 cup (30 g) cornstarch (for extra tenderness)
Instructions
- Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper.
- In a large bowl, beat the softened butter and sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl.
- In a separate bowl, whisk together the flour, salt, and cornstarch (if using). Gradually add the dry ingredients to the butter mixture, mixing on low speed until the dough just comes together. Do not overmix; the dough should be soft but not sticky.
- Turn the dough out onto a lightly floured surface. Gently knead it a few times to bring it together, then shape it into a disk. Wrap in plastic wrap and chill for 30 minutes (this helps prevent spreading).
- Roll the chilled dough to about 1/2-inch (1.25 cm) thickness. Use a round cookie cutter (about 2 inches/5 cm) to cut out biscuits. Re-roll scraps and cut again.
- Place the biscuits on the prepared baking sheet, about 1 inch (2.5 cm) apart. Prick each biscuit with a fork in a decorative pattern (this also helps them bake evenly).
- Bake for 40-45 minutes, until the edges are just lightly golden. The centers should still look pale. Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 1 week.
Tips
- Butter temperature: Make sure your butter is truly softened but not melted. If it’s too warm, the dough will be greasy and the biscuits will spread too much.
- Don’t overwork the dough: Overmixing develops gluten, which makes shortbread tough instead of tender. Mix just until the flour is incorporated.
- Chill the dough: Chilling the dough before rolling and cutting is essential for clean edges and prevents the biscuits from losing their shape in the oven.
- Prick with a fork: This isn’t just for looks—it allows steam to escape, preventing the biscuits from puffing up and cracking.
Serving Suggestions
Serve these shortbread biscuits with a cup of English breakfast tea, coffee, or a glass of cold milk. They’re also lovely crumbled over vanilla ice cream or used as a base for berry trifle. For a Ted Lasso–inspired treat, arrange them on a pretty plate and share with friends—just like Higgins does with Rebecca.
Variations
- Chocolate Dipped: Dip half of each cooled biscuit in melted dark chocolate and let set on parchment paper.
- Lemon Zest: Add 1 tablespoon of finely grated lemon zest to the butter-sugar mixture for a bright, citrusy twist.
- Spiced: Add 1/2 teaspoon of ground cinnamon or cardamom to the flour for a warm, aromatic flavor.
- Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture will be slightly more crumbly but still delicious.
Storage and Reheating
Store the shortbread in an airtight container at room temperature for up to 1 week. They also freeze beautifully—wrap tightly in plastic wrap and place in a freezer-safe bag for up to 3 months. To serve, thaw at room temperature for about 30 minutes. If you prefer a slightly warm biscuit, reheat in a 300°F (150°C) oven for 5 minutes, but be careful not to brown them further.
Frequently Asked Questions
Can I use salted butter instead of unsalted? Yes, but reduce or omit the added salt in the recipe. Salted butter already contains salt, so using the full amount of added salt may make the shortbread too salty.
Why did my shortbread spread too much? This usually happens if the butter was too soft or the dough wasn’t chilled long enough. Make sure to chill the dough for at least 30 minutes and handle it as little as possible.
Can I make the dough ahead of time? Absolutely. You can prepare the dough, wrap it well, and refrigerate for up to 3 days, or freeze for up to 3 months. Just let it thaw slightly before rolling.
Why are my biscuits crumbly and falling apart? Shortbread is naturally crumbly, but if they’re falling apart too much, you may have added too much flour or overbaked them. Be gentle when handling and bake only until the edges are lightly golden.
Can I use a different shape? Yes, you can use any cookie cutter you like, or even cut the dough into squares or rectangles with a knife. Adjust baking time slightly if you make them much smaller or larger.
Is cornstarch necessary? No, it’s optional. Cornstarch helps create a more tender, melt-in-your-mouth texture by reducing the gluten formation. If you skip it, the shortbread will be slightly more dense but still delicious.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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