OFFICIAL TED LASSO BISCUIT RECIPE | KITCHN
These classic, buttery shortbread biscuits come straight from the powers that be at Apple+.
Provided by Laurel Randolph
Categories Dessert Snack Cookie Baked good Afternoon tea
Total Time 4500S
Prep Time 900S
Cook Time 3600S
Number Of Ingredients 4
Steps:
- Place 2 sticks unsalted butter in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Let sit at room temperature until softened. Coat an 8- or 9-inch square metal baking pan with more butter.
- Beat the butter on high speed with the paddle attachment until fluffy, 3 to 5 minutes. With the mixer running, gradually add 3/4 cup powdered sugar and continue to beat until pale and fluffy.
- Stop the mixer. Sift 2 cups all-purpose flour into the bowl, then add 1/4 teaspoon coarse salt. Mix on low speed until just combined. Transfer to the prepared pan and pat to an even thickness no more than 1/2-inch thick. Refrigerate for at least 30 minutes. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 300°F.
- Slice the dough into rectangles or squares in the pan. Bake until golden-brown and the middle is firm, 45 to 60 minutes. Let cool completely. Re-slice, if needed, before serving.
Nutrition Facts : SaturatedFatContent 11.7 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 28.1 g, SugarContent 8.9 g, ServingSize Serves 10, ProteinContent 2.8 g, FatContent 18.6 g, Calories 288 cal, SodiumContent 50.2 mg, FiberContent 0.7 g, CholesterolContent 0 mg
OFFICIAL TED LASSO BISCUIT RECIPE | KITCHN
These classic, buttery shortbread biscuits come straight from the powers that be at Apple+.
Provided by Laurel Randolph
Categories Dessert Snack Cookie Baked good Afternoon tea
Total Time 4500S
Prep Time 900S
Cook Time 3600S
Number Of Ingredients 4
Steps:
- Place 2 sticks unsalted butter in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Let sit at room temperature until softened. Coat an 8- or 9-inch square metal baking pan with more butter.
- Beat the butter on high speed with the paddle attachment until fluffy, 3 to 5 minutes. With the mixer running, gradually add 3/4 cup powdered sugar and continue to beat until pale and fluffy.
- Stop the mixer. Sift 2 cups all-purpose flour into the bowl, then add 1/4 teaspoon coarse salt. Mix on low speed until just combined. Transfer to the prepared pan and pat to an even thickness no more than 1/2-inch thick. Refrigerate for at least 30 minutes. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 300°F.
- Slice the dough into rectangles or squares in the pan. Bake until golden-brown and the middle is firm, 45 to 60 minutes. Let cool completely. Re-slice, if needed, before serving.
Nutrition Facts : SaturatedFatContent 11.7 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 28.1 g, SugarContent 8.9 g, ServingSize Serves 10, ProteinContent 2.8 g, FatContent 18.6 g, Calories 288 cal, SodiumContent 50.2 mg, FiberContent 0.7 g, CholesterolContent 0 mg
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