Ted Lasso’s Cookies Secret Recipe

If you’ve been watching Apple TV+’s Ted Lasso, maybe you’ve been wondering what kind of biscuits he’s baking for his boss (portrayed by the gorgeous Hannah Waddingham). Because she really seems to like them.

Waddingham - as Rebecca Welton, the owner of AFC Richmond - is obsessed with the cookies Lasso brings her any morning as an excuse to talk with her.

Anyway, I tried a recipe to get something like the cookies we see in a couple of frames of the show. I can’t assure you those are 100% the Lasso’s, but you can bake that in your own sheet pan and see. Follow the coach.

The Recipe

Basically, we’re gonna make a Buttery Sheet Pan Shortbread that you have to cook super slowly for more than an hour. Then cut while hot, like Italian biscotti/cantucci, then sprinkle with sugar and finally let cool.

Ingredients

• 250 gr white granulated sugar

• 565 gr salted butter

• 200 gr (organic) rice flour

• 480 gr all-purpose flour (Type 00)

• 2 tbs coarse brown sugar

• Rectangular Sheet Pan (about 17x12 in.)

• Parchment paper

• Your favorite bowl

• Patience

Preheat your oven to 140° C (about 270 ° F; yes, that low).

If you have a stand mixer beat butter and sugar until fluffy. If you have not, forget the Vitamix or an immersion blender: get a wooden spoon and prepare to have your right arm like the one The Rock shows to people.

Mix in the rice flour beat gently and gradually add the flour. Oh, God: have you used plain butter instead of salted butter? No prob, now you sprinkle 5 grams of salt in the magic bowl.

Use your hands am quickly make a whithe-y dough, lightly sandy. Resist and do not eat it raw.

Parchment paper on your baking sheet, dough inside (height about 1-1,5 cm), and get ready for the first bake: 60 minutes, not right below the grill, give your baby some space.

Second bake: bring the heat to 120° C (about 250° F), cover your mega biscuit with a layer of parchment paper, and let it go for another 20 minutes.

Out of the oven: the cookie surface is cooked but not burned, sprinkle it with brown sugar and let cool for about 2 minutes (now you’re hoping the sugar somehow sticks to the surface). Then get the thinnest sharpest knife you have and cut the biscuits in harmonic rectangular shapes of your choice.

Let them cool for a longer time, get back, and enjoy. You scored them right if you have no rawish dough in the middle.

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