Ted Lasso Tribute Biscuits

 I am a Ted Lasso Uber-fan.  During the really low days of the pandemic, I refused to watch any TV that was not uplifting.  So I watched and re-watched Ted Lasso over and over again.  And every time I saw Rebecca open that lovely little pink box and took a healthy bite of Ted's gift of biscuits with the boss, I would start to salivate.  I have been making Shortbread since I was a teenager watching Martha Stewart on TV. I use a classic Scottish Shortbread to make Christmas cookies every year instead of sugar cookies.  That is all to say, I love love love Shortbread.  I love when they 'age'.  By that I mean, I always store them in nice cookie tins lined with wax paper and I find they taste better a week or two later.  Yummo!

Now, I know that the recipe is fictitious.  And I know that recently, someone from the show released an 'official' recipe, whatever that means.  I want to suspend reality and visualize that mustachioed, anxiety riddled, jolly southerner baking that recipe.  Before they released the AppleTV Official Recipe, I had already tried a few different variations of the Shortbread I have made for years.  I was only going on visual with the golden brown, yet flaky topped inch thick fingers that conjures childhood, comfort and indulgence.  After one attempt where I had run out of Butter, I made a version with a few Tablespoons of Coconut Oil, I knew I had it, my Ted Lasso experience. I have since made the, official recipe and it is very good but it isnt that moment for me.  I think that is the point. 

Ted Lasso Tribute Biscuits (Shortbread)

Ted Lasso Tribute Biscuits

175 g Butter, out at room temp for 30 minutes

50 g Coconut Oil, additional for the pan

2/3 cup Sugar, blitzed in a food processor for a 10 seconds or pounded in a mortar and pestle 

2 c Flour, scooped and levelled

1/2 t Vanilla (or Bourbon)

1/2 t Salt, also crushed, especially if using chunky Kosher salt

Optional: crushed candy canes to sprinkle on top.

Oil a 9x9" Baking Dish, well,  with Coconut Oil or Butter

Bring together the Sugar and Salt in a food processor and pulse a few times. I find that granulated sugar can have a bit of a sandy mouth feel if I do not do this and certainly, I find chunks of Kosher salt, if I do not do this.  From here you can do the rest in the food processor too. BUT, I did not. I did not feel like hauling out the food processor,  so I actually beat the sugar and salt in our mortar and pestle because I thought it would be faster.  It was not.  Then the rest, I did in a stand mixer with the paddle attachment.  

After you have broken down the Sugar and Salt, beat with the Butter and Coconut Oil, until slightly lighter.  You may need to scrape the sides of the bowl with a rubber spatula occasionally.  

Add the Vanilla and beat until absorbed.

Add the flour 1/4 c at a time otherwise you will get a face of Flour.  Also, do not over beat.  Just add the flour and beat until it is mostly absorbed and then add the next scoop of flour.  

Once all the flour is mostly absorbed.  Take off the mixer and scrape down the paddle and the sides of the bowl.  I like to do the rest of the mixing by hand so I do not over beat.  Just a few folds.

Dump into the oiled baking dish and press down flat firmly.  With a metal spatula with a flat edge or a bench scraper, cut your biscuits but pushing straight down.  I divided the pan to make fingers that are 1.5" wide and 3" long, so 6 x 3 rectangles making 18 biscuits that would tuck nicely into pink boxes if you have them.

Chill for an hour.  I find that if you skip this, the cookies are a bit oily.  When they come out of the fridge, use your spatula or bench scraper to cut into the cookies again.  Now if you do not do this before the fridge, this part will be much harder!

Preheat the oven to 325

Bake for 45 minutes in the middle.  Now watch your biscuits though.  If you like them paler, you might want to take them out at 35 or leave them 10 minutes longer. 

Let cool completely in the pan.  ... if you can!