I must admit that I am not a huge fan of shortbread pastry, neither biscuits nor cake bases. Recently, however, we are doing a rerun of "Ted Lasso" and there they are - wonderful, flaky, buttery cookies, presented in such an evocative way that I just had to bake them.
I reached for the recipe published by Apple tv+ ("Ted Lasso's official world-famous biscuit recipe") and an hour later the whole house smelled amazing.
At first glance - some ordinary biscuits. And yet, once you start eating, it is very difficult to stop yourself from reaching for yet another piece.
It turns out that good shortcrust cookies can be VERY good. 🙂
I really recommend you do give them a try!
Ted Lasso's shortbread biscuits
Equipment
- stand mixer with dough hook attachment
- spatula
- measuring cups and spoons; cup = 250ml, Tbsp = 15ml, tsp = 5ml
- kitchen scale
- baking mouldca 20 x 25cm
- baking paper
Ingredients
- 225 g soft butter
- 75 g icing sugar 3/4 cup
- 250 g wheat flour 2 cups
- 1 tsp vanilla essence
- ¼ tsp salt
- 1-2 Tbsp sugar for sprinkling
Instructions
- Place the soft butter in the mixer bowl and beat until it starts to become fluffy, add vanilla and beat for a while.
- Meanwhile, sift the powdered sugar. Add it to the butter one tablespoon at a time and beat until the mixture is light and fluffy.
- Add flour and salt and mix until just combined.
- Transfer the dough to a baking tray lined with baking paper and smooth it out thoroughly. The easiest way to do this is with your hand. The dough should be no thicker than 10-13 mm.
- Place the dough in the fridge for about ½ hour to chill. At the end of the time, preheat the oven to 150℃. Cut the dough with a sharp knife into narrow rectangles or square cookies. Sprinkle with sugar to make the finished cookies even crispier. Bake for about 50-60 minutes until lightly golden. Cut the cake while still warm, following the previously made marks. Remove from the mould and set aside to cool on a rack, if you have enough willpower...
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