Ted Lasso's Shortbread Biscuits
A buttery crumbly shortbread bar that defies expectation.
Ingredients
- 2 sticks good quality European Butter, softened
- 1 3/4 cup sifted powdered sugar
- 3 Tbsp light brown sugar
- 3 xl egg yolks
- 1/2 tsp vanilla
- 1 3/4 cup sifted all purpose flour
- 1/2 tsp kosher salt
Instructions
- Preheat oven to 315 degrees, placing rack in the middle. Grease and line a 8x8 square baking dish with parchment paper, so you can lift the cooled biscuits out easily.
- In a large bowl, whisk together the softened butter with the sugars, then add the egg yolks and vanilla. You should have a very creamy, thick, yellow paste. In a separate bowl, sift the flour and salt together. Slowly stir in the dry ingredients to the butter mixture, being careful to not overmix. The less you do here, the better - you want a smooth consistency, but crumbly as well.
- Using damp fingertips (I keep a bowl of water next to the dish) gently press the dough into the prepared baking dish, smoothing as much as possible. Bake at 315 for 40 minutes until the top is golden brown.
- Let the bars cool completely in the pan - I let them sit for several hours, before lifting out to cut in half, and then into small bars as pictured. Serve with your favorite beverage, or gift in small pink boxes, like Ted!
Notes
This recipe was crafted by Christina Tosi, of Milkbar, and I tweaked it a bit with the addition of vanilla. The real credit, of course, goes to Ted Lasso.