This scrumptious, buttery biscuit is similar to Scottish Shortbread, a surprisingly easy to make cookie. Rebecca, Ted’s boss, is obsessed with these biscuits and soon you will be too! Here is our version of Ted Lasso’s biscuit recipe!
Ted Lasso has been one of my favorite shows to watch lately. It’s very fun and refreshing, as it is light on the drama. Ever since becoming a mom, I can’t watch anything heavy, especially anything involving kids! Life is already complicated as it is 🙂 So Ted Lasso was perfect for me; it’s a feel-good, warm-hearted show. Kind of analogous to the delicious cookies Ted brings to Rebecca every morning! The only problem? The recipe is a secret.
After some research (aka staring at the screen), I believe it’s probably something like Scottish Shortbread – a rather simple to make cookie that only involves three ingredients. Traditionally, the weight ratio of ingredients used in Scottish Shortbread is 1:1:1 (flour: butter: sugar). I tweaked the recipe slightly by reducing sugar & adding almond flour and vanilla to give it a bit of depth in flavor, which I know Rebecca would love!
It is rich, crumbly, and melts in your mouth. This is a perfect treat to have with a cup of tea or coffee in the morning, and pair it while you’re watching the show!
Here is our version of Ted Lasso’s biscuit recipe:
First, enjoy this 2-minute video we just made!
Here are the instructions:
We need 8×8 square baking dish, offset spatula (regular spatula works but offset spatula makes it a lot easier!) and food processor. Both Aki and I have 4.5″ offset spatula and use it all the time.
Traditionally, Scottish Shortbread is made from a very dry dough consisting of just butter, flour, and sugar. For our recipe, we added almond flour and vanilla extract for additional depth in flavor. Here are the list of all ingredients. Pretty simple, right?
- All-purpose flour
- Almond flour
- Vanilla Extract
Salt makes everything taste better. So, for this recipe, we use unsalted butter + 1/4 tsp of salt. Only have salted butter? No problemo. 1 stick of salted butter = 1 stick of unsalted butter + 1/4 tsp salt, so you can just omit salt in case you only have salted butter (see details in the recipe).
*(Updated recipe on Oct. 19, 2020) Somehow, it tastes much better using unsalted butter + salt instead of just salted butter. We highly recommend using unsalted butter + salt for this recipe only if possible 😀
First, put flour and sugar in your food processor or blender and pulse to combine. Then, add cubed butter & vanilla and pulse until mixture resembles coarse meal.
Butter an 8×8 container, put the dough and spread evenly using offset spatula. What a handy tool!
Then, press firmly by hand. If the dough sticks to your hands, you can use parchment paper on the biscuit dough and press on the paper. If the dough is not pressed firm enough, it will crumble easily. At the end, you can use an offset spatula to flatten/smooth out the dough. The spatula is especially useful to make the dough on the edge flat! You’ll see it measures approx. 1/2-3/4 inch in thickness. That’s it! It will take just 5 minutes or less.
Lastly, bake for 30-35 min at 350F until lightly browned. Before you cut & eat, you will have to wait a bit until it cools down or it will crumble easily. I know it’s hard to wait but be patient! I like to chill it in the fridge in summer time.
Our favorite ingredient & equipments to use (affiliate links):
- 4.5″ offset spatula – This is really handy. We strongly recommend to have one or two! Amazon has the best deal!
- 8×8 glass baking dish
- Cooling rack – Here’s a basic cooling rack from our favorite baking brand Nordic Ware, but when we’re feeling fancy, we use our gold cooling rack.
- Pink box – We used a box that was leftover as a prop, but we just made DIY Ted Lasso’s box printables! Free download!
- Food processor
- This almond flour is our favorite kind!
- Since this recipe is so simple, choose a vanilla that you can highlight. This is one of my favorites, though I alternate between this vanilla and the Whole Food’s or Trader Joe’s vanilla, too. (Updates: 1.22.2021) We tried vanilla paste instead of vanilla extract and it was delicious!
- Salt makes difference! I personally love to use this Japanese Coarse Sea Salt but it’s pricy on Amazon. We usually can find much better deals at Asian market. This Japanese sea salt seems to be more mildly salty compared to a regular salt and this is a great for cooking, baking and pickling. (My mom and grandma have been using this salt in Japan!) But if you cannot find them, an good alternative option is this! We also love this salt! You can also find this at Whole Foods!
(Oct. 19, 2020) I’ve been trying this Ted Lasso’s biscuit recipe so many times ever since I saw the final episode of Ted Lasso Season 1. I recently found that using unsalted butter + salt turned out much more delicious than just using salted butter. So, I updated the recipe card. Still optional to use salted butter but the taste of salt stands out much more when I used the combination of unsalted butter + salt even though it’s the same salt amount.
(Nov. 9,2020) 1. Butter Temperature – I’ve been making this biscuit using chilled butter in summer – early fall season and it worked perfectly fine since chilled butter gets soften during the process of mixing & pouring into the baking dish. However, I found out that for cooler weather (somewhere below 70F = 21C) using soften butter made a better result. So, I recommend to use chilled butter for warmer weather (summer-early fall, later spring) & soften butter for cooler weather (fall-winter-early spring).
2. The use of almond extract – I tested using almond extract instead of vanilla extract but the result was not that good. It just didn’t go well together even though I use almond flour. I recommend using vanilla extract/paste instead of almond extract!
(December 28, 2020) After making this so many times, we’ve decided we prefer using coarse salt in this recipe. The coarse salt has a more powerful flavor compared to the finer salt, and is more noticeable in the end result. Our absolute favorite salt is Japanese Sea Salt, which can be found here, but it’s pretty pricey on Amazon. We usually can find much better deals at Asian market, though. But if you cannot find them, an alternative option is this! We also love this salt for cooking, baking and pickling! as well! You can also find this brand at Whole Foods!
(January 9, 2021) We tested making this delicious biscuit using Stand Mixer instead of food processor! It worked! Just butter needs to be a little more soften instead of chilled in order to mix them smoothly. We also tried hand mixing and it worked; however, we think the texture was a bit different (more dense and less flaky when using stand mixer/hand kneading probably because the butter is soften.) but still tastes deeeelicious! Enjoy the instruction video we made below using Stand Mixer!
(January 22, 2021) We tried using vanilla paste instead of vanilla extract. It is DELICIOUS! We used Trader Joe’s Vanilla paste but we also recommend this brand, too! Now, we finally feel like…
Dang it! They’re the best batch yet.
I finally cracked the recipe!Ted Lasso | S1E6 30:22
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*This post contains affiliate links for your convenience and to support the cost of operating this blog. Thanks for looking!
Ted Lasso’s Biscuit Recipe
- Food Processor
- 8×8 pan
- 4.5" Offset Spatula (optional but very handy)
- 1.5 cups all purpose flour
- 1/2 cup almond flour
- 1/2 cup sugar
- 1 cup unsalted butter (2 sticks)* cut into cubes, chilled (when warmer weather) or soften (when colder weather), see Recipe Updates section for more detials.
- 1/2 tsp coarse sea salt
- 1 tsp vanilla paste or extract
- Preheat oven to 350˚F.
- Put AP flour, almond flour and sugar & salt in food processor and pulse to combine.
- Add butter & vanilla extract and pulse until it resembles coarse meal.
- Butter an 8×8 pan, pour everything into the pan, flatten with a offset spatula. Then, press firmly with your hands & spatula.
- Bake in the oven for 30-35 minutes at 350˚F until lightly browned. Check at 30 min. mark.
- Let it chill until cool. It can take a while so be patient!
Ted Lasso Cookbook!!!
It’s official 🎉 🎉 🎉 We are sooooooo excited to show you all the cover of our book THE UNOFFICIAL TED LASSO COOKBOOK, coming from @harvestbooks in November. It’s available now for pre-order here: https://bit.ly/3VwsMcN
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Looking for something to pair these with?!
For fall, welove to enjoy our Pumpkin Latte Recipe with these biscuits. Watching the show and want something to eat with it?! We recommend our Grilled Cheese Recipe.
Plan on binging the show (like we did)!? Try these binge-worthy recipes that are easy to eat (in front of your screen for uninterrupted episodes of Ted Lasso, of course).
- Our Caramel Apple Charcuterie Board Recipe – fun for all ages!
- Our Easy Chorizo Pasta Recipe – creamy and spicy and always a hit!
- Our Whipped Hot Cocoa – perfectly rich and cozy!
Love the show? Love this Ted Lasso’s biscuit recipe? Please comment below and let us know what you love so much about Ted Lasso! We’ll go first – we love how ridiculously silly the show is and it feels like a warm tv hug. Obviously, this article agrees with us!
Look what Ted Lasso fans made!!!
Please tag us @saltharvestcreatives on instagram and we will share your beautiful and yummy Ted Lasso’s biscuits post on our website!!!
JoanneDecember 11, 2020 at 4:19 pm
My curiosity for these biscuits peaked the very first time Ted gave them to his boss. As a hobby baker and professional eater, I had to try it. This recipe is super easy and results in a very buttery treat and excellent accompaniment to your coffee or tea. Thank you so much for sharing!
9cw7cDecember 28, 2020 at 11:02 pm
Thank you so much for taking the time to comment!! As Ted Lasso would say, “Be a Goldfish!” We can’t wait for season 2. Thanks again for your kind words.
AndiDecember 14, 2020 at 11:42 am
Do you have any recommendations for making this without a food processor? Like in a stand mixer?
9cw7cDecember 28, 2020 at 11:23 pm
Hi, Andi!! Oh, that’s a good question!! The texture might be slightly different if you use a stand mixture, since the butter won’t be as fine, but the end result should be somewhat similar! Especially in taste. We’ll try it in the next few weeks and update our post! Thanks for the idea. And remember “Barbecue Sauce!”
AMGDecember 15, 2020 at 7:57 am
The recipe was delicious!!! I don’t have a food processer but I used a pastry cutter. It’s more work but it came out ok. I just find it a bit crumbly. Is it suppose to be that way?
9cw7cDecember 28, 2020 at 11:27 pm
Hello, AMG!! The texture might be slightly different if you use a pastry cutter, since the butter won’t be as fine, but the end result should be somewhat similar, especially in flavor. We’ll try it in the next few weeks and update our post. And remember “AFC Richmond is gonna give you everything we got, win or lose.” Thanks for posting! We appreciate it!
LanceDecember 23, 2020 at 10:58 am
I’m super excited to make these—thank you, not only for developing a clever recipe, but also for continuing to cook and test it!
One question: When you write in the recipe card, “sea salt,” are we talking fine table salt, kosher salt, flaky salt…? Which do you use for this recipe?
9cw7cDecember 28, 2020 at 11:33 pm
Oooh, good question Lance! I see you’re taking Ted’s philosophy to heart, “Be curious!” We actually prefer a coarse salt, since it had more flavor. I adjusted the post and updated the link to the salt we used. Thanks for the question, and for keeping us on our toes!
LanceDecember 23, 2020 at 7:35 pm
Oh my goodness — these biscuits are wildly good!
My wife and I enjoyed them tremendously while watching the last two episodes this evening. I figured they’d be good — they’re shortbread, after all: they really couldn’t be bad! In fact, they were quite possibly the best shortbread biscuits I’ve ever had.
One tweak I added, inspired by that scene when we see Ted taking the biscuits out of the oven: I sprinkled them with brown sugar when taking them out, and we really loved that element. The way the flavors came together reminded my wife of pancakes (and who wouldn’t want pancake-flavored shortbread?!).
(Also, for anyone using Diamond Crystal kosher salt — that’s what I’m using, so I doubled the amount of salt indicated by this recipe.)
I made half the recipe, in a 5×7-inch Pyrex baking dish lined with parchment, and cut them into 12 batons. They won’t last long!
Thank you again for a brilliant recipe!
9cw7cDecember 28, 2020 at 10:59 pm
That’s awesome!! Thanks for the suggestions and the tips – we love the feedback. And you’re right, who doesn’t love pancakes and pancake-flavored shortbread ? Sprinkling them with brown sugar is brilliant. We’ll try that next! I guess now the only question would be, “How do you take your tea?” Thanks for taking the time to share and comment. Go AFC Richmond!
Gabriella KissingerFebruary 25, 2023 at 7:37 pm
How long did you bake them for and at what temperature in the 5×7 Pyrex with the recipe halved?
Shelley HabenichtDecember 24, 2020 at 1:19 am
I made this for Christmas for my family members and friends who watched Ted Lasso at my urging. It was so fun to surprise them with these biscuits in the pink boxes, and the biscuits are DELICIOUS!! And the recipe is so easy—definitely a keeper recipe that I will use over and over.
9cw7cDecember 28, 2020 at 11:30 pm
Yay!! We love hearing that. Thanks so much for taking the time to share. As Ted Lasso would say, “High Five, Tree!!”
BlaireJanuary 3, 2021 at 4:54 pm
Can you use regular flour instead of almond? i have a nut allergy so trying to see if i can modify this recipe. Thanks!
9cw7cJanuary 4, 2021 at 8:20 am
Hi, Blaire! We haven’t tried it with regular flour yet, but original shortbread recipes call for regular flour so it should be an equal swap. Substitute it 1:1! Thanks for the comment and enjoy! Go AFC Richmond!
AliceJanuary 7, 2021 at 11:18 am
Try brown rice flour instead of the almond.
AliceJanuary 7, 2021 at 11:18 am
Great recipe! I have tweaked as follows: substitute 1/2 cup brown rice flour for 1/2 cup of the all-purpose flour; reduce sugar to 1/3 cup (personal taste); increase salt to 3/4 tsp; bake for 40-45 minutes.
9cw7cJanuary 8, 2021 at 4:49 pm
Hi, Alice! This is a great idea. Thank you so much for the tweaks – using brown rice flour is such a great idea. And we agree, we love these cookies when you can taste the salt. Thanks for trying our recipe and the suggestions!! Go AFC Richmond! xo – salt
AliceFebruary 6, 2021 at 2:33 pm
Update: I used 1/2 cup maple sugar instead of regular sugar, and the flavour is divine.
I can also confirm that 1/2 cup brown rice flour is a fine substitute for the almond flour if you have a nut allergy.
JennJanuary 15, 2021 at 4:27 pm
Hi fellow Ted Lasso fans! I just came across your awesome recipe and just have a couple of questions before I try this recipe tomorrow 🙂
Is it better in a food processor or stand mixer? I know you’ve said in previous comments the flavour is the same but texture is different. Which one would you say makes the best version?
Did you ever try the other commenters suggestion on adding brown sugar? Curious before I try it!
Lastly, is it better to use sea salt or kosher salt?
9cw7cJanuary 17, 2021 at 12:35 pm
Hi, Jenn!! Thanks for finding us!
For us, we actually prefer using the food processor. If you use the food processor, the crumb is more fine and more flaky. If you use the stand mixer, it’s more dense. But flavor wise, both taste the same! We haven’t yet tried topping with brown sugar, but we need to add that to our to-do-list! I bet it’s amazing because anything with brown sugar adds depth to the end result! And we use sea salt, because we like the flavor. Let us know how it turns out! <3 We can't wait for season 2 of Ted Lasso! Cheers and thank you!
PatJanuary 17, 2021 at 9:07 am
The sign of an excellent recipe… I’ve made these twice and they turned out great both times! (I frequently mess things up the second time I make them) I managed to share some with my daughters and now they all plan on baking them. I confess to having them with coffee, not brown water Thank you for a wonderful recipe.
9cw7cJanuary 17, 2021 at 12:26 pm
Yay! We’re so happy that you enjoyed them and appreciate the feedback. High five a tree!! Thanks again!
Ted Lasso / Shortbread Biscuits – Baking By The BooksJanuary 31, 2021 at 8:16 am
[…] biscuits every morning in an effort to win her over and bond. Luckily, the sleuths over at Salt Harvest Creatives have already done the work in recreating the recipe, and I have to say, these biscuits turned out […]
IsabelleFebruary 21, 2021 at 8:16 pm
I never tasted anything like this. In unison, my husband and I said: “WOW”!!!
I think the almond flour was a great idea. Thank you.
SarahFebruary 22, 2021 at 2:04 pm
I’ve made this twice and it’s fantastic! As we’re gluten free, I modified it and this last time it was just perfect. I did 1.5 cups of almond flour and 1/2 cup of GF all purpose flour. Delicious!! Thanks for sharing this fun recipe!
CindyMarch 9, 2021 at 5:09 am
hi Sarah – Celiac family wonder which brand of GF flour you used? Thanks!!
RachelFebruary 23, 2021 at 12:29 pm
Hi! Very excited to try this, but quick question – if I’m using kosher salt, should I change the amount used? I’ve read that kosher salt is not as dense so you might need a bit more…
9cw7cMarch 1, 2021 at 10:40 am
H Rachel! Just seeing this – sorry for the delay! You should be able to do a 1:1 conversion and it’ll turn out good, since we used coarse salt like Kosher salt. 🙂
EvaMarch 1, 2021 at 11:10 am
I don’t have an 8 x 8 pan, but I do have one that is 9 x 9 – do you have any suggestions for adapting it?
9cw7cMarch 4, 2021 at 9:55 am
Hi! Of course you can!! You’ll just want to adjust for the cooking time, since the batter will be thinner. Check it 3-5 minutes before the normal cook time is done.
KellyMarch 2, 2021 at 2:10 pm
These were so easy to make, and absolutely delicious! I wanted to utter Rebecca’s famous phrase, the first time she tasted Ted’s biscuits. Thanks for the recipe and the pink box PDF, ladies!
9cw7cMarch 4, 2021 at 9:57 am
Thank you so much, Kelly!! We love hearing that type of feedback! Thanks for taking the time to comment. <3 Can't wait for season 2!
JesseMarch 5, 2021 at 10:48 am
Are there any measurements for the ingredients or am I missing something?
9cw7cMarch 5, 2021 at 11:08 am
Hi, Jesse!! You’ll need to scroll down to the bottom of the blog post (right before the comment section) and you’ll see a recipe card. The measurements are listed in the recipe card. I copied them for you here, but you can refer back to the recipe card if you need to. Hopefully this helps!
1.5 cups all purpose flour
1/2 cup almond flour
1/2 cup sugar
1 cup unsalted butter (2 sticks)* cut into cubes, chilled (when warmer weather) or soften (when colder weather)
1/2 tsp sea salt
1 tsp vanilla extract
9cw7cMay 16, 2021 at 3:12 pm
Hi! The measurements should all be there, you’ll just need to scroll down to the bottom! Sorry for the confusion and the delay! 🙂
LizMarch 6, 2021 at 11:04 am
Can you please provide some instructions on how to tweak the time and temperature if baking in a ceramic pan? Can’t wait to try this recipe. Thanks
9cw7cMay 16, 2021 at 3:15 pm
Hi! We actually don’t have a ceramic pan, but we found this website to be helpful in determining how to adjust the recipe!Scroll to the bottom for the relevant information. https://www.kingarthurbaking.com/blog/2018/03/29/glass-or-metal-or-stoneware
CathyMarch 6, 2021 at 8:17 pm
These are delicious!! I don’t have a food processor or mixer, so I mixed with a wooden spoon first then with my hands to break down the butter more. I cooked for 35 minutes to get them a bit browner than the pics for my personal preference. The house smelled delicious! I was thinking I could add cocoa powder to make a chocolate version! I might have preferred a bit more salt.
LorraineApril 15, 2021 at 11:29 pm
So delicious! And easy thanks one question how do you store them. Like in the fridge or counter
9cw7cMay 16, 2021 at 3:11 pm
Hi!! We do both – store in the fridge or on the counter; however, we usually eat them all in a day! 😀 They’ll stay fresh longer in the fridge in an air-tight container, or you can leave them on your counter for a day or two.
Lauren MargolinMay 27, 2021 at 7:38 am
Made them a while back and LOVED them. Guests have requested them for a party this weekend. I want to do AS MUCH BEFOREHAND as possible so Saturday isn’t a sh&^t show.
Couple questions= Do these freeze well. Not for this time but in general? Have you tried that? Also, if I make today, I can cool, wrap tightly in pan and put in fridge for two days? then slice and serve? Please confirm. Thanks!!
9cw7cJune 4, 2021 at 6:01 pm
Hey!! These are totally fine in the fridge for a few days tightly covered. I haven’t tried them in the freezer, but they are similar to my sugar cookie recipe, which freezes perfectly! If you do freeze them and you like to dust the finished product with sugar or powdered sugar, then do that after you pull them out of the freezer (not before). We’d love to see pictures of your party! Thanks again! Love, Salt
LaurenJune 8, 2021 at 4:40 pm
Oh my goodness, these were the best! My husband and I just finished watching the first season so when I saw this recipe and box DIY, I knew I had to surprise him with them on our anniversary. He was over the moon! The biscuits themselves are delicious. I did use a stand mixer on speed 2 and after patting them down in a 8×8 greased glass pan, they baked perfectly in 35 minutes. I also subbed almond meal for almond flour but really didn’t notice a difference in texture. I let them cool for a few hours and cut them as recommended. They fit the box exactly. So thankful for the recipe and craft box instructions to make our 18th anniversary extra special! Can’t wait for season 2, which releases on my 40th bday. Best birthday present ever!
ChrissieJuly 22, 2021 at 11:34 am
Question: if you are using vanilla paste do you use the same quantity as extract?
Jenny SterlingJuly 28, 2021 at 1:11 pm
My son has an almond allergy and I was wondering if cake flour would be a good substitute for almond flour? Thank you so much!
Joe EdwardsJuly 29, 2021 at 4:35 pm
Made them for my wife today as she loves shortbread cookies. They were delicious. I took them out at 30 minutes and I think I might leave them in for 35 next time. Also, if I cut back slightly on the sugar do I have to adjust any of the other ingredients. Thanks so much for sharing the recipe.
TAugust 10, 2021 at 6:25 pm
Do you think this would be possible to make with vegan stick butter? Like Earth Balance or Mykonos?
Shortbread Biscuits – Vanilla Bean BakingAugust 22, 2021 at 8:57 am
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Melissa RamirezSeptember 8, 2021 at 5:41 am
Oh my goodness these are delicious! Buttery and melts in your mouth!
What is the shelf life of these?
AbbySeptember 11, 2021 at 12:07 pm
This is a perfect little recipe! The addition of almond flour makes them a little moist and rich, while not losing shortbread’s characteristic buttery crumble texture. Sometimes I add a little orange or lemon zest for a subtle variation. Easy to make, and always a crowd pleaser.
Have You Tried the 'Ted Lasso' Biscuit Recipe? - Grotto NetworkOctober 7, 2021 at 7:07 am
[…] there are several out there for you to try: This is the official recipe shared by AppleTV+, but this one is also delicious (“fruity language” notwithstanding). And if you don’t eat sugar, here’s one for you as […]
Michelle M.December 8, 2021 at 7:10 am
I have been making shortbread due to my recent binge of “Ted Lasso” and this recipe is the hands down winner! It looks and tastes like Rebecca’s biscuits. Real Scottish shortbread is denser and crispier so this recipe hits the bullseye with its texture, flavors and look. I’m on the fence about the vanilla though. I saw the updates to this recipe and will try the vanilla paste. I think a more subtle approach is called for with vanilla. I used King Arthur Almond Flour, Challenge Unsalted butter and my absolute favorite salt “Maldon”. I completely agree with the authors’ recommendation to use unsalted butter. Something with the chemistry about unsalted butter and the ratios works better I think. LOVE, LOVE, LOVE this recipe. Thank you so much Salt ladies!
rebecca schmorrDecember 12, 2021 at 10:39 am
love this recipe!! i’ve made shortbread cookies many times before before but i love the texture the almond flour adds…brilliant! i substituted half the vanilla for almond extract and omg, soooo yummy!
MoJanuary 10, 2022 at 10:02 am
Whoa, Mama! YES to this recipe! Before trying this Ted Lasso recipe, I tried another one that was fine but didn’t wow me. I was intrigued by the use of almond flour in this recipe. Man, oh man. This shortbread has a wonderfully buttery and slightly chewy bite. I’m so glad I came across it. Thanks for this!
AimeeMay 6, 2022 at 10:18 am
This is one of the best recipes I’ve ever made, and I feel like a baking rockstar when I whip a batch of these babies out! My kids absolutely LOVE them, my friends request them, and anytime I have to bring a “treat” to a gathering… these are the most talked about. Thanks so much for bringing this to life and sharing with the world!
CatherineNovember 29, 2022 at 7:26 am
What can I say that hasn’t already been said? This was by far the easiest to put together, so quickly, so few ingredients, so little effort for such delicious rewards. This is now my go to recipe for all things shortbread like.
Even made, the little box that Ted gives Rebecca each time he gifts her with this delicious confection/cookie/bar/melt in your mouth goodness.
tdchingesJanuary 27, 2023 at 11:56 pm
This ted lasso’s biscuit recipe is stunning, thank you for your recipes that taught me how to make ted lasso’s biscuit recipe
Dian GossMarch 18, 2023 at 8:17 pm
Hi – looking forward to making these gluten free. Have you tried with Bob’s Red Mill 1-1? Thanks!
SuzanneApril 1, 2023 at 8:28 pm
This looks so good! What a fun recipe to make for a watch night party!
VanessaApril 1, 2023 at 8:29 pm
Thanks for sharing! Does it keep long?
JulesPApril 3, 2023 at 11:22 am
This recipe is perfect!! I am making my third batch of these biscuits and they are DELICIOUS!! I love the coarse salt as it adds just a hit of saltiness with the buttery flavor. A WINNER recipe!
megApril 10, 2023 at 11:13 am
Whoo hoo!! Thanks for the feedback, and go AFC Richmond! 😀
Meaghan ScottApril 4, 2023 at 7:49 am
Being dairy free, do you think coconut oil would work?
SuzanneMay 18, 2023 at 9:03 pm
This looks so good! What a fun recipe to make for a fan!