Simple, Classic Shortbread + A Ted Lasso Biscuit Box for Gifting
This post may contain affiliate links. Please read my disclosure policy.
When it comes to effort-to-reward ratio, it’s hard to beat shortbread. This simple recipe calls for 5 ingredients, does not require a food processor, and yields a super delicious, rich and buttery cookie, perfect for gifting (or eating) all season long.
In October my dear neighbor turned 50. Knowing her love for Ted Lasso, I thought it would be fun to bake her some shortbread and pack it into a pink “biscuit” box. When I couldn’t find anything suitable to order, I searched for one I could craft, which led me to this lovely website and template, which I promptly printed, cut out, taped, and stuffed with a few bars of homemade “biscuits”.
As fun as it was to get lost in a little craft project, it was a bit of a pain, too — my flimsy printer paper couldn’t quite handle a full sheet of pink ink, and it wasn’t quite up for the box-making job either. As I pasted two sheets of paper together, I thought: Maybe I could have boxes made?
A little research led me to a site called Packola, which led to the creation of these Ted Lasso biscuit boxes, which you can order here. Boxes are sold in packs of 10 for $20. The simple shortbread recipe found below will be included. Shipping is free 🎉🎉🎉🎉
A Simple Classic Shortbread Recipe
When I set out to make a Ted Lasso “biscuit” recipe for my neighbor, I started with my favorite shortbread recipe: Melissa Clark’s Rosemary Shortbread, an astonishingly simple recipe made in the food processor. I knew I would omit the rosemary and honey, and I knew I would sprinkle it, as Ted Lasso does, with some sort of sugar out of the oven.
But I thought about making another change as well: swapping out some of the flour for cornstarch or rice flour, a move that would give the shortbread more of that melt-in-your-mouth texture. I referenced many recipes — Tartine’s, Milk Bar’s, Bouchon Bakery’s, The New York Times — all of which at their core are similar, the makeup being nearly equal parts by weight butter and flour, a smaller amount of sugar, a bit of salt, and sometimes some sort of starch.
What I found through my experiments is that swapping out some of the flour for cornstarch indeed led to a very tender and finely textured cookie. But what I also found, is that I actually prefer the density and richness of a shortbread cookie made without any starch.
In the end, the recipe below is simply Melissa’s without the rosemary and honey but with a splash of vanilla, which, I know, for some people is sacrilege. If you are using really good butter, I understand this logic — shortbread should be all about that really good butter and not clouded by other flavorings. But if you are not, I don’t see the harm, and I find the addition to be nice. Simply omit it if you are a shortbread purist.
One final note: The below recipe does not call for a food processor. Through my experiments, I found myself really liking Tartine’s mix-by-hand method. You will need room temperature butter, but if your butter is not very soft — as in mayonnaise soft — you can do what Tartine suggests: melt a small amount of it; then mix the melted butter with the softened butter. It works likes a charm!
I have made this shortbread recipe both ways — food processor and by hand — and I find there to be no difference in the texture of the cookie in the end. And as much as I love using my food processor, it’s nice having an alternative method. Find both methods in the recipe box below.
PPS: Easy, Festive (and Boozy!) Rum Balls
How to Make Simple Classic Shortbread, Step by Step
First, gather your ingredients:
If your butter isn’t super soft — as in mayonnaise-y soft — you can melt 2 tablespoons of it…
… then stir it into the softened butter to combine. It really helps the butter transform into that very soft, whipped texture.
Add the salt and stir to combine.
Then add the sugar and vanilla and stir again.
Finally, add the flour:
Stir until the mixture forms a crumbly dough:
Pat the dough into an 8- or 9-inch baking dish:
Then smooth with a bench scraper, if you wish:
Transfer to the oven for 35 minutes:
Sprinkle with sparkling sugar (or superfine or granulated), if you wish, then let cool for 30 minutes. Cut the shortbread with a knife while it’s still warm. It can stay in the pan for several hours (and even overnight) after this point, but it’s important to cut it while it’s warm. I find the shortbread to be even better on day two.
Pack into pink boxes, if you wish.
There are 10 boxes to a package. $20. Free Shipping.
PrintSimple, Classic Shortbread
- Total Time: 45 minutes
- Yield: 18 pieces
Description
Adapted from this rosemary shortbread recipe via Melissa Clark.
Here, the rosemary and honey have been omitted, and I’m using a different method that does not require a food processor. If you wish to use a food processor, you’ll want your butter to be cold. Follow this method: Pulse together flour, sugar, and salt. Add butter, and pulse to fine crumbs. Pulse a few more times until some crumbs start to come together, but don’t overprocess. Dough should not be smooth. Then skip to step 2 below.
Ingredients
- 1 cup (227 g) unsalted butter, room temperature
- 1 teaspoon (5 g) kosher salt
- 2/3 cup (134 g) granulated sugar
- 1.5 teaspoons vanilla, optional
- 2 cups (256 g) all-purpose flour
- sparkling sugar, superfine sugar, or granulated sugar, for sprinkling, optional
Instructions
- Heat oven to 325ºF. If your butter is not very soft, melt two tablespoons of it. Place the remainder in a large bowl. Pour the melted butter into the bowl; then stir with a wooden spoon to combine or until the butter is the texture of mayonnaise. Add the salt and stir to combine. Add the sugar and vanilla if using; then stir again to combine. Finally, add the flour and stir just until the flour is absorbed — the dough will still be lumpy.
- Press dough into an ungreased (or parchment paper-lined for easy removal) 8- or 9-inch-square baking pan. Bake until golden brown, 35 to 40 minutes for 9-inch pan, 45 to 50 minutes for 8-inch. Transfer to a wire rack to cool. Cut into squares, bars or wedges while still warm. Sprinkle with a tablespoon or two of sparkling, superfine, or granulated sugar, if using.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
This post may contain affiliate links. Please read my disclosure policy.
220 Comments on “Simple, Classic Shortbread + A Ted Lasso Biscuit Box for Gifting”
How far in advance do you think these can baked and stored for holiday gifting? I’m trying to get ahead of myself!! Thank you for a areply.
I would say at least 5 days — they keep really really well!
This type of cookie for any occasion is my favorite.
Can I double the recipe, and use a 9×13 pan? Having a fun baking day with my daughters and grandsons, what can possibly go wrong……
Yes, absolutely! Enjoy your day baking with your family. So fun 💕💕💕💕💕
These look delicious – all sparkly and rich. Yum! Do you think i could use browned butter that has cooled and solidified?
I do! I think that would be delicious 🙂 🙂 🙂
I’m so excited for these boxes! My mom and I are big fans of Ted Lasso, and I can’t wait to surprise her with her own biscuits with the boss!! (I’m going to try your recipe with Miyoko’s vegan butter…I think it should work pretty good.) And TBH, I was already a big fan of your site and your recipes, but now I am even further impressed that you designed these boxes and had them made. So cool!
Awww, Priscilla, thank you 🙂 🙂 🙂 That means the world. I think the Miyokos will work great. Have you tried their “liquid” mozzarella yet? I just learned about it, and I’m eager to try it on pizza. Happy Baking!
Oooh I am going to be on the lookout for that Miyoko’s mozzarella! Thanks for the tip!
Dear Ali. I threw myself into pie baking at Thanksgiving, starting with your simple foolproof pie crust recipe. I made Sister Pie’s Salted Maple Pie, your Pecan Bourbon Pie
and another Pecan Pie with salted dark chocolate instead of Bourbon and also the Squash Pie. Everyone felt like they had been treated to an extraordinary experience because of the pies. They all turned out perfect.
Thank you Ali, for sharing your talent and your joy. And especially for the voices of your little kids whom you welcome into your workspace. I love their sweet little voices and the fact that you roll with it. You are a wonder.
Oh my goodness, Liz, thank you for all of this 🙂 🙂 🙂 It made my day to read all of this. I am so happy the pies were a success! I think Thanksgiving is really ALL about the pie (and maybe the stuffing). Thank you for taking the time to write, and thank you for your kind words.
I would like to make these as a slice and bake version. Can the dough be made into a log, wrapped and chilled and the sliced into rounds to bake?
I think that should work just fine!
Would putting the sugar on before baking make it stick better? I’m sure you put it on after for a reason, but in my mind doing it post baking makes me think I’ll not stay on top very well???!!! I LOVE Ted Lasso and desperately want to find time to make this!
Heather, that is a very good question! Because the sugar does not stay on well at all with the method called for here. All of the recipes I referenced that called for sugar on top add it post baking … very odd. I wonder if with some sugars (not the one I am using here), if the sugar would melt in the oven during the baking process? That’s the only concern I can think of.
I absolutely loved the show and this idea!! I made them this morning! I was able to find adorable little pink boxes on Amazon that arrived in a day! The cookies are amazing! Thank you ❤️
Oh yay! Great to hear! Thanks so much for writing and sharing this because I’m all sold out… I’m so bummed, but I ordered more boxes and rushed the shipping so hopefully I’ll be back in stock soon. So glad you like the cookies!
Oh Fun! I’m a Ted Lasso fan too & went looking a while ago for the *biscuits with the boss* recipe. Any fans who have looked online might have read the story of the way the original biscuits tasted less-than-amazing, resulting in an improved recipe. I made the Ted Lasso biscuits using the MilkBar version which isn’t much different from a Scottish shortbread aside from the addition of an egg yolk. Delicious!!
Today while browsing your blog’s Christmas cookie recipes, Ali, I stumbled on the Dorie Greenspan Vanilla Bean Sables. These look wonderful, especially with the sparkly sugar sides. These are nearly identical to the MilkBar’s version of Ted Lasso’s biscuits.
I’ll add these to my holiday cookie favorites ✨❄️✨ Thanks so much, Ali!
Anthea, so interesting! I had not read about the original biscuits, but that’s too funny. I saw MilkBar’s recipe, and I love Christina Tosi and her recipes, and I am not surprised her version was delicious. So funny about the sables! Those are one of my favorites… going to do some recipe compare and analysis today 🙂 🙂 🙂 Thanks for writing!
Hi Ali …
Happy New Year!! I made your Dorie Greenspan Vanilla Bean Sables a couple times for Xmas — they flew off the plate!!
Did you have a chance to experiment with the various Ted Lasso Biscuits? I’m sure you’re super busy.
I want to try the Ted Lasso biscuits again. I made the MilkBar version last time calling for 3 egg yolks. I want to try your Ted Lasso recipe this time which is very much like my Scottish shortbread recipe.
I’m curious … Do you see any benefit in adding an egg yolk (or 3)? The Sables were super yummy with 1 yolk. Maybe a hybrid of the 2 recipes (Dorie’s Sables & your TL’s) might be nice.
PS — I sprinkled sugar on top of the hot TL biscuits right out of the oven. It stayed put for the most part. My granules were smallish.
Happy New Year, Anthea!! 🎉🎉
Great to hear about the sables. I have not done any experimenting I’m afraid. I love the sound of your hybrid shortbread idea, and I’m sure it would be absolutely delicious. Regarding your question re egg yolks, I think they act as a tenderizer, right? I have to say the crumb of these is pretty tender already, so my instinct is to to say: save your egg yolks for something else! But you never know unless you try, so if you are up for it, go for it! 💕💕💕💕
OMG! This has been my gifting baked good this holiday season….the refuse collectors, the mail delivery woman, my neighbors…..this is it and it is so delicious, easy and looks good too. I love to gift baked goods to anyone I think needs some extra love, care, or appreciation. This is perfect as there are at least, no nuts. Who doesn’t take a bite, and get transformed to that moment away from all the chaos. These, are your “calgon” moment, in your mouth. Thank you again. Happy Holidays and a healthy, happy New Year.
I’m so happy to hear this, Karen! And I hear you: nothing shows more love/appreciation than something homemade. These have become a staple for their simplicity and deliciousness. Thanks so much for writing. Happy happy holidays to you!
The boxes are perfect. Thank you for sending so quickly. I look forward to surprising friends with shortbread gifts!
The Ted Lasso boxes are so adorable. When will they be back in stock? Thanks for all your wonderful recipes. You are my favorite food blogger of all time.
Allison you are too sweet! Thank you 🙂 🙂 🙂 I just got an email saying the boxes shipped, so they should be here next week. I will email you as soon as they arrive. Thank you for your interest. Happy New Year!
I loved loved the shortbread. It always reminds me of my Nana who brought me shortbread at Christmas when I was little. Please let me know when the boxes are back in stock. I would love to order some. They look adorable. Love that show.
Happy New Year.
Karen
So great to hear this, Karen! Thanks so much for writing. And I know: TL is just the best, right? The boxes will be back in stock very soon… will be in touch as soon as they arrive. Thank you for your interest!
lovely! love the pictorial walk through too, so much better than a video that I’d have to keep pausing when I can find the right place to stop it! For some reason I’ve always been intimidated about making shortbread, this will help to get over it, thank you!
Hope you love it, Sabrina!
Thanks for sharing this wonderful recipe. ☺️
My pleasure 💕💕💕💕💕💕
Best shortbread I ever made.
Great to hear, Kathy! Thanks so much for writing 🙂 🙂 🙂
I’m looking for a good base shortbread recipe that I can add to (Lemon zest, culinary rose petals, pistachios). Do you think that would work with this recipe? I’m wondering more about pistachios (I figure it would be fine to add zest, rosemary, thyme, dried rose petals).
I think this is a great base recipe to use as a springboard. I think pistachios sound really fun! I would give them a rough chop, otherwise I think they’ll make the shortbread hard to cut.
I have one more question about these cookies. I wonder if I could substitute some of flour for cornstarch? I know you said you tried that when experimenting, how much did you substitute?
Hi! I didn’t try substituting much more than 1/4 cup of the flour for cornstarch.
Hi Ali,
I’m new to baking shortbread and am a little confused about the Kosher salt called for. The Kosher salt I have is coarse. It doesn’t seem to make sense to me in this recipe. Can I use something else as substitute? I have Malden flake salt and also fine table sea salt.
Hi Liza,
Coarse kosher salt will be just fine here. If you want to substitute, I would use 1/2 teaspoon of fine table salt.
Also, if substituting salt, what amount?
So easy and so good! I cant stay out of them!
Great to hear, Tracy! I feel the same way 🙂 🙂 🙂
I love this super simple recipe. Absolutely delicious! I used this recipe for Christmas. It was a big hit! Thank you.
Wonderful to hear this 🙂 🙂 🙂 Thanks so much for writing!
BEST shortbread ever! And the boxes are TDF. I’ve made this recipe four times!
Sally! So great to hear this 🙂 🙂 🙂 You’re the best.
This turned out perfectly. I used Demerara sugar but will use sparking sugar next time. This is definitely addicting. Alexandra – I love all of your recipes !
So nice to hear this, Merle! Thanks so much for the kind words 🙂 🙂 🙂
I made these yesterday in the food processor. Very easy and VERY delicious! Instead of vanilla, I added 1/4 tsp. Fiori di Sicilia which I had ordered from King Arthur. A little of that goes a long way.
Oh my, these are wonderful with a cup of tea!
Oh yay! That sounds amazing. I’ll have to try that flavoring … sounds lovely! Thanks so much for writing!
Love the recipe. Do you have any tips about cutting any baked goods? I’m thinking neat and even cuts.
Thanks.
Leigh
Hi Leigh! A few thoughts: First, definitely line the pan with parchment and leave some of it overhanging so that you can remove the entire square of shortbread and transfer it to a cutting board, which will make it easier to cut. Second, you could fill a pitcher with hot water and every time you make a cut, you dip your knife in the hot water first to warm it up; then you dry it off and cut. You do this before making every cut. Finally, and I have never done this, but you could use a ruler and mark along the dough exactly where you want to cut.
Hello, love your cookbook, can’t wait to try many recipes. I am wondering about the difference using my convection oven vs regular, when baking bread. Do I reduce the temp and time, as recommended? Which do you recommend?
Love the Peasant Bread
👍👩🏻🦰
So nice to hear this Red 🙂 🙂 🙂 Yes, I would reduce the temperature slightly, maybe by 25 degrees or so. But I would keep the baking time the same. It might take a bit of trial and error to get right. If at the lower temperature you are not seeing the browning that you would like, raise it back up. Good luck experimenting!
My Ted Lasso treat boxes arrived a few days ago — I’ll be ordering more in anticipation of Season 3 — and I made my first batch of shortbread yesterday.
The recipe is incredible — so easy to make and the bisquits taste amazing. I used Plugra butter (loved your tip on how to get it to the right consistency) and rubbed the sugar with some lemon zest because, lemon. The flavor of the butter, a little browned, was delish but very little of the lemon came through. Maybe it’s a sign that the recipe is perfect as is😉
Thank you for another winner!
Susanna in Seattle
So great to hear this, Susanna 🙂 🙂 🙂 Too bad the lemon flavor wasn’t as pronounced as you had hoped, because that sounds delicious! One thought: it’s possible the lemon flavor will taste more lemony today and tomorrow as it sits — I find when I use rosemary, the flavor gets stronger with time. So fingers crossed it does for the lemon as well. Thanks for writing!
I cant stay out of them! Thanks for sharing this wonderful recipe.
Great to hear, Arthur! Thanks for writing. (I find these to be the most addictive of anything I make 🙂 🙂 :)).
Perfect cookies! Thank you
Great to hear Jung and Liz! Thanks for writing 🙂 🙂 🙂
Hi Ali,
This looks amazing! I ordered your Ted Lasso boxes and I’m planning on making it and gifting to a few people.
Do you think I can freeze the dough and for how long will it keep?
Hi Kat! THanks for your order 🙂 🙂 🙂 Yes, definitely. You can freeze the dough for up to 3 months in an airtight bag or container.