These buttery sweet, soft and chewy shortbread biscuits are inspired by Ted Lasso’s biscuit recipe- made entirely dairy free and vegan! These biscuits are beyond easy to make, and the flavor is out of this world- you’ll see just why Rebecca (Ted’s boss) loves them so much!
Recipe adapted from Mashed’s recipe.
- 1 cup (8 ounces) cubed unsalted vegan butter, cold
- 1 1/4 cups (250 g) vegan granulated sugar
- 2 cups (250 g) all-purpose flour or gluten free 1:1 baking flour*
- 1 tbsp cornstarch or arrowroot starch
- 1 tbsp vanilla extract
- 1 tsp vanilla bean paste
- 1/4 teaspoon sea salt
- Optional: 1/4 tsp almond extract
- Prep: Preheat the oven to 350F. Line a 9×9 or an 8×8 baking pan with parchment paper. Measure out all ingredients.
- Make the dough: In a food processor, add in all of the ingredients. Pulse until a clumpy flour forms. You don’t want to over pulse the mixture and form a dough. The texture should be very sandy. Don’t worry- you’ll press the dough together in the pan!
- Press the dough: Add the mixture to your pan and press with clean hands or a flat surface, like a measuring cup, to seal the clumps together. The dough should look consistent throughout. Press the dough to corners of the pan. You can add the fork marks here, but I find it’s easiest to poke the dough after the biscuits have baked.
- Bake the biscuits: Place the baking pan into the oven to bake for 30-32 minutes, or until lightly golden. Once baked, remove the cookies from the oven, and allow them to rest in their pan for 30-60 minutes. The biscuits need to cool and harden together. This is super important!
- Slice the cookies: Once cooled, you can remove the biscuits from the pan and place onto a large cutting board. To make the biscuits, you’ll need a measuring tape and a large kitchen knife. On the width side, measure out six 1.5″ marks. On length side, measure out three 3″ marks. Now make large slices to make 18 cookies (see photos for reference). You can poke the cookies with the fork along the tops of the cookies.
- Box and serve! You can either enjoy these biscuits on a plate or box the cookies in these pink boxes, Ted Lasso style 🙂 You might need to trim the edges of some of the cookies depending on how precisely you sliced them, but just enjoy the scraps afterwards! 🙂
- Storage: Store these cookies in an airtight container for up to 4 days at room temperature or up to a week in the fridge, and up to 3 months in the freezer.
Gluten free: I recommend using King Arthur Measure for Measure Gluten Free Flour. It’s the blend I personally tested with this recipe and that works the best. Bob’s Red Mill’s 1:1 baking flour is a bit different in weight and sometimes tastes a bit grainy. I really like KA’s flour blend best here.
If you don’t have vanilla bean paste: Don’t worry. You can just add in an extra tsp of vanilla extract!
DIY Pink Boxes: Salt Harvest Creatives have a homemade DIY pink box if you don’t want to purchase them!
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