Ted Lasso’s “Biscuits with the Boss”
Units
Temperature
Servings
Ingredients
Shortbread
- 240 g plain or all-purpose flour rounded
- 1 g coarse salt, use 1/4 teaspoon because crystal size varies rounded
- 225 g unsalted butter, at room temperature rounded
- 90 g icing sugar rounded
- 5 ml vanilla extract, the source calls for a splash (optional) rounded
Method
Method
- Heat the oven to 150°C conventional / 130°C fan. Butter a 23 cm square metal tin.
- Sift the flour and salt together and set aside.
- Beat the room-temperature butter at high speed for 3 to 5 minutes, until light and fluffy.
- Add the icing sugar gradually and continue beating until pale and fluffy. Beat in the vanilla now, if using.
- Add the flour mixture all at once. Mix only until no dry flour remains.
- Press and roll the dough evenly into the prepared tin, keeping it no thicker than 1.25 cm.
- Refrigerate in the tin for at least 30 minutes.
- Cut or deeply score the chilled dough into 16 squares.
- Bake for 45 to 60 minutes, until lightly golden and firm in the centre.
- Cool completely in the tin. Cut through the scored lines again if needed, then lift out the biscuits.
- Put them in a box, pink if you like, and give them to someone.
Notes
- The gram amounts convert the source’s US cup measures: 240 g flour, 227 g butter, and 90 g icing sugar.
- Coarse salt varies by crystal size, so use the source’s 1/4 teaspoon rather than relying on an ultra-precise gram figure.
- The source says “a square pan” but gives no dimensions. A 23 cm tin keeps the dough at or below the stated 1.25 cm thickness. A 20 cm tin makes thicker biscuits and may need longer in the oven.
- The Dad Briefs post identifies this as Apple’s official Ted Lasso recipe. This cookbook entry is a metric adaptation and remains marked for kitchen review.
Source and image credit
- The Dad Briefs / Slade Wentworth: “Biscuits with the Boss”
- Image from the same article; credit: The Dad Briefs / Slade Wentworth.