TED LASSO BISCUITS
16
servings1
hourInspired by everyone’s favorite feel-good coach, this recipe is the perfect shortbread biscuit. Buttery, tender, and the perfect sweetness. The shortbread technique is simple. Butter mixes into powdered sugar and flour, and that’s when we take a free kick with the classic recipe. The combo of Pure Almond Extract with Vanilla Extract comes in for an unexpected assist. We also increase the salt just a bit, a small substitution that helps bring out the buttery sweetness in this lovely Scottish shortbread. Sometimes the best plays come from switching things up. We think Ted Lasso would agree.
Ingredients
2 sticks unsalted butter, room temperature
3/4 cup powdered sugar
2 cups all-purpose flour
1 tsp Tahitian Cookie Vanilla
1/2 tsp Pure Almond Extract
1/2 tsp Baker’s Salt
Instructions
- Line an 8-inch square metal baking pan with two strips of parchment, criss crossed, that extend over the sides as “handles.”
- In a stand mixer fitted with the the paddle attachment, beat the butter on high speed until fluffy, 3 to 5 minutes. Turn the mixer to low (so you won’t blow powdered sugar all over the kitchen,) and gradually add the powdered sugar. Once incorporated, increase the speed and beat until pale and fluffy. Scrape down the sides of the bowl.
- Beat in the Cookie Vanilla and Almond Extract along with the Baker’s Salt. With the mixer on low, add the flour and mix until just combined. Transfer to the pan and pat to an even thickness of about 1/2-inch thick. Refrigerate for at least 30 minutes.
- When ready to bake, heat the oven to 300°F. Use a bench scraper to cut the dough into 16 pieces in the pan. You can also dock the dough with a fork for an authentic Scottish shortbread look. Bake until light golden-brown and set in the middle, 45 to 60 minutes. Let cool completely. Grasping the excess parchment paper, lift the slab out of the pan. Re-slice before serving.
