If you’ve ever wished you could share in the joy of one of Ted Lasso’s legendary pink box treats, you’re in for a true delight. This Shortbread Recipe (Ted Lasso Style) is everything a buttery shortbread should be: crisp yet tender, subtly sweet, and rich beyond belief. Whether you’re enjoying them at teatime, sharing with friends, or sneaking an extra square late at night, these cookie bars will quickly become your comfort food companion. Best of all, you probably already have everything you need right in your pantry!
Ingredients You’ll Need
The secret to an unforgettable shortbread lies in using simple, top-notch ingredients. Each element brings its own magic, from butter’s rich flavor to a light dusting of sugar that glistens on top. Here’s a breakdown of the essentials and what each one adds to these melt-in-your-mouth bars:
- Salted Butter: European-style butter like Kerrygold works wonders for flavor and texture—don’t be shy about splurging for quality if you can!
- Granulated Sugar: This is the backbone for sweetness and a beautiful, delicate crunch on top.
- Vanilla Bean Paste or Extract: Deepens the flavor profile and adds that bakery-fresh aroma you can’t resist.
- All-Purpose Flour: The structure-builder; measure carefully for the perfect crumb.
- Powdered Sugar: Adds a touch of melt-in-your-mouth softness to balance the crunch.
- Cornstarch: Ensures a tender, sandy bite that practically dissolves on your tongue.
- Salt: Just a pinch makes every bit of sweetness and butter truly pop.
- Extra Granulated Sugar (for topping): Sprinkle as generously as your heart desires for a sparkly, crave-worthy finish.
How to Make Shortbread Recipe (Ted Lasso Style)
Step 1: Prepare Your Pan
Start by lining a 9×13-inch metal baking pan with parchment paper. This step is crucial—it guarantees your shortbread comes out effortlessly and helps you achieve those crisp, clean edges. Set the pan aside so it’s ready for action.
Step 2: Cream the Butter, Sugar, and Vanilla
In a large mixing bowl, cream together the softened butter, granulated sugar, and vanilla bean paste or extract. Mix for about 2 minutes, scraping the bowl halfway through. You want everything beautifully fluffy and smelling like pure heaven.
Step 3: Sift and Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, powdered sugar, cornstarch, and salt. This blends everything evenly, ensuring the shortbread’s snowy, delicate texture when baked.
Step 4: Bring it All Together
Add the flour mixture to the buttery goodness in three stages, gently mixing after each addition. The dough will come together but remain a bit crumbly—that’s exactly how it should be!
Step 5: Press into the Pan
Tip the dough into your lined baking pan. Press it evenly and firmly into the bottom, reaching every corner. Don’t worry if it looks a bit rustic; that just means it’s homemade.
Step 6: Fork and Chill
Now, grab a fork and prick the surface of the dough all over. This isn’t just for looks—it actually releases steam during baking, keeping your bars perfectly flat. Chill the pan in the refrigerator for 30 minutes to help set the dough and guarantee crisp edges.
Step 7: Preheat and Bake
When the last 15 minutes of chilling are ticking down, preheat your oven to 325°F. Slide the pan in and bake for 40 to 45 minutes. The tops and edges should just be turning a light golden brown—pure shortbread bliss.
Step 8: Sugar Shower and First Cut
Right after pulling the pan from the oven, shower the top generously with a couple tablespoons of granulated sugar. While still warm, take a sharp knife and gently cut the shortbread into squares, slicing just through the cookie (not your precious parchment paper). It’s much easier to cut cleanly while warm.
Step 9: Cool Completely and Enjoy
Let your bars cool completely in the pan. Once they’re set, lift them out using the parchment, and savor that first, perfectly crumbly bite. Trust me, you’ll want a second one ready!
How to Serve Shortbread Recipe (Ted Lasso Style)
Garnishes
This Shortbread Recipe (Ted Lasso Style) shines with a simple dusting of sugar, but you can take things a step further. Try a sprinkle of flaky sea salt, a drizzle of dark chocolate, or even a dusting of edible gold for a truly indulgent twist. Each garnish brings its own flair without overpowering that buttery classic flavor.
Side Dishes
Shortbread is the ultimate pairing treat! Enjoy your squares with a pot of strong black tea, a frothy cappuccino, or even a glass of cold milk. For a British-inspired treat, serve alongside fresh berries or a spoonful of lemon curd—you’ll love the way the tanginess complements the rich, mellow shortbread.
Creative Ways to Present
Bring out your inner Ted Lasso and present these shortbread bars in a pink bakery box tied with ribbon—guaranteed smiles. For parties, cut the shortbread into fun shapes using cookie cutters before baking, or stack as a centerpiece tower on your dessert table. These thoughtful touches make the Shortbread Recipe (Ted Lasso Style) even more memorable.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, keep your shortbread squares in an airtight container at room temperature. They’ll stay delicious for up to five days, with each bite just as irresistible as the first.
Freezing
The Shortbread Recipe (Ted Lasso Style) freezes beautifully! Once completely cooled, stack the bars with parchment between layers and seal tightly in a freezer-safe container. They’ll keep up to three months—just thaw at room temperature when you need a sweet pick-me-up.
Reheating
If you like your shortbread slightly warm, pop a couple of squares in a 300°F oven for about 3-5 minutes. This will refresh their texture and unlock that freshly-baked aroma. Just be sure not to overdo it, as you want them crisp, not toasted.
FAQs
Can I use unsalted butter instead of salted?
Absolutely! If you choose unsalted butter, just add an extra 1/4 teaspoon of salt to the recipe. This ensures you get that lovely pop of flavor associated with the original Shortbread Recipe (Ted Lasso Style).
What’s the best way to cut the shortbread cleanly?
The key is to cut while the shortbread is still warm and tender—use a sharp knife and press gently, aiming to slice just through the cookie, not the parchment. Trying to cut after it cools completely may lead to more crumbling.
Can I make this gluten-free?
Yes, you can substitute a good quality 1:1 gluten-free baking flour blend. The texture may be slightly different, but you’ll still get that meltaway bite we all love in a classic Shortbread Recipe (Ted Lasso Style).
Is it necessary to chill the dough before baking?
Yes, chilling is essential! It helps the shortbread hold its shape while baking and gives you those clean, perfectly golden edges. This extra step really sets the Shortbread Recipe (Ted Lasso Style) apart.
Can I add flavors like lemon or almond?
Of course! Try swapping half the vanilla for almond extract, or adding a teaspoon of lemon zest to the dough. Both add a little something extra while still letting the classic buttery taste shine through.
Final Thoughts
There’s something special about sharing a batch of homemade Shortbread Recipe (Ted Lasso Style) with friends, neighbors, or just yourself with a cup of tea. These bars are pure comfort, easy to make, and impossible to resist. Give them a try and spread a little Ted Lasso cheer in your own kitchen—you won’t regret it!
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Shortbread Recipe (Ted Lasso Style) Recipe
- Total Time: 2 hours
- Yield: 24 cookies
- Diet: Vegetarian
Description
These buttery, flakey, and scrumptious Shortbread Cookie Bars were inspired by the ones Ted Lasso makes. A real treat that comes together easily with pantry staple ingredients, just like in the show.
Ingredients
Shortbread
- 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
- ⅓ cup powdered sugar (45g)
- 2 tablespoons cornstarch (18g)
- ¼ teaspoon salt
Topping
- 2 tablespoons granulated sugar or more if desired
Instructions
- Prepare Pan: Line a 9×13-inch metal baking pan with parchment paper. Set aside.
- Cream Ingredients: Cream together 1 cup granulated sugar, 2 cups salted butter, and 1 tablespoon vanilla bean paste in a large mixing bowl for 2 minutes.
- Mix Dry Ingredients: In a separate bowl, whisk together 5 cups all-purpose flour, ⅓ cup powdered sugar, 2 tablespoons cornstarch, and ¼ teaspoon salt.
- Combine Mixtures: Add the flour mixture to the butter mixture in 3 parts, mixing until incorporated but slightly crumbly.
- Press Dough: Transfer dough to the prepared pan, press evenly, and prick surface all over with a fork.
- Chill and Preheat: Chill dough for 30 minutes. Preheat oven to 325°F.
- Bake: Bake for 40-45 minutes until golden brown.
- Add Topping: Sprinkle 2 tablespoons granulated sugar over the top immediately after baking.
- Cool and Cut: Cool in pan on wire rack, then cut into squares gently with a sharp knife.
- Enjoy: Let the shortbread cool completely before removing from the pan and serving.
Notes
- Testing with unsalted butter? Add an additional 1/4 teaspoon of salt.
- For best results, use European-style butter like Kerrygold or Finlandia.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 cookie
- Calories: 276 kcal
- Sugar: 11g
- Sodium: 147mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 1g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 41mg
