These buttery, tender shortbread biscuits are inspired by the little pink boxes of homemade biscuits Ted brings Rebecca each morning in Ted Lasso. Simple ingredients and a low, slow bake produce a rich, crumbly shortbread.
Servings: About 16 squares
Prep Time: 15 minutes, plus 30 minutes chilling
Cook Time: 45–60 minutes
Ingredients:
- 2 cups all-purpose flour
- ¼ teaspoon coarse salt
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup confectioners’ sugar
Instructions:
- Preheat the oven to 300°F.
- Sift the flour and salt together into a bowl and set aside.
- In a separate mixing bowl, beat the butter on high speed until light and fluffy, about 3–5 minutes.
- Gradually add the confectioners’ sugar and continue beating until the mixture is pale and fluffy.
- Add the flour and salt mixture to the butter mixture and mix just until combined.
- Butter a square baking pan.
- Press and gently roll the shortbread dough evenly into the prepared pan, keeping it no more than ½ inch thick.
- Refrigerate the dough in the pan for 30 minutes.
- Cut or score the chilled dough into squares.
- Bake for 45–60 minutes, or until lightly golden and the center is firm.
- Allow the shortbread to cool completely before removing from the pan and separating into individual biscuits.
Tip: For the classic Ted Lasso presentation, cut the shortbread into neat rectangular biscuits and serve them in a small pink box.
Source: Ted Lasso-inspired biscuit recipe