Vegan Shortbread Ted Lasso Would Love 🇬🇧 A simply scrumptious, buttery, melt-in-your-mouth classic all-star vegan shortbread biscuit recipe inspired by the Emmy award-winning television series Ted Lasso. These sweet treats are sure to put a winning smile on your face!
Like a lot of us, I've found myself binge-watching more than a few tv shows during the last year. My family and I were channel surfing recently, searching for something new to view when we ran across this guy.
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Who is Ted Lasso?
Jason Sudeikis stars in this hilariously funny, charming and uplifting series on Apple TV+. You might know him from Saturday Night Live. My family and I think his character Vance, from the "What Up With That" SNL sketches, is hysterical, so we decided to give his show Ted Lasso a look. Within a minute or two of watching the pilot episode, we were hooked. No, addicted. So much so we've watched the entire first season twice already and are halfway through it again. (Just a heads up, this show features adult humor and language and may not be appropriate for kids.)
Ted Lasso is the story of an affable and, frankly, loveable Midwestern college football coach who is hired as the head coach of a professional British football team. Problem is, Coach Lasso knows American football. Not soccer. His new employer, Rebecca, is the scorned ex-wife of a philandering billionaire who lost his beloved sports team to her during their divorce.
Biscuits with the Boss
Ted's first day on the job begins with him handing Rebecca a small pale pink box filled with freshly baked shortbread announcing that from now on, mornings will be "Biscuits with the Boss". Without giving away any spoilers, let's just say, it's hard to be bitter when you have a box of sweet shortbread biscuits on your desk and a guy like Coach Lasso cheering you on.
How we made this Ted Lasso biscuit recipe
My daughter Madison and I became obsessed with those shortbread biscuits. We just had to figure out a way to create our own that looked and (we imagined) tasted just like the one's that melted Rebecca's icy heart. For all we know, Ted is such a good guy, his secret recipe just might be vegan! At least that's what I like to think. So we researched oodles of classic shortbread recipes, including one from our family cookbook, and began baking. After creating at least 6 or 7 different variations (each with its own merits), we narrowed it down to two recipes.
We then invited a couple dear friends to taste test for us - one who is a shortbread aficionado and just happens to be our dentist, and his wife who grew up enjoying traditional shortbread in New Zealand. They both agreed that the winning biscuits were the ones created from our family recipe. What makes this recipe unique is the inclusion of one egg, which we substitute with vegan egg replacer. It gives the shortbread a lovely, ever-so-slight chewiness to it.
Why we love this recipe and think you (and Ted) will too!
- It's positively scrumptious!
- Buttery, delicate, melt-in-your-mouth goodness.
- Easy to make. Even easier to enjoy.
- Perfect with a cup of coffee (or tea)
- Just a few basic ingredients
- Ready in less than 40 minutes - start to finish!
- Will put a smile on your face.
- All vegan ingredients - for the win!
What is Shortbread?
Shortbread is a traditional Scottish biscuit (cookie in American English) usually made from one part white sugar, two parts butter, and either three parts oat flour or four parts plain wheat flour. Unlike many other biscuits and baked goods, shortbread does not contain any leavening, such as baking powder or baking soda.
Shortbread is so named because of its crumbly texture (from an old meaning of the word "short", as opposed to "long", or stretchy). The short or crumbly texture is a result of the butter or fat inhibiting the formation of long protein (gluten) strands. Shortbread is different from shortcake, though they are similar: shortcake usually has a leavening agent such as baking powder, which gives it a different texture.
Source: Wikipedia
How to prepare this recipe
🥕What to use instead of egg in this recipe The original version of this recipe calls for one egg, which I’ve substituted with vegan egg replacer. There are several packaged powdered egg replacers available which work well. You can also make your own by combining one tablespoon ground flax meal with three tablespoons of water (per egg). Allow it to sit 5 – 15 minutes to thicken before using.
🥕See the printable recipe card below for complete details.
Ingredients
- Vegan butter
- Sugar - powdered
- Egg replacer vegan egg replacer or flax meal (see above)
- Flour - all purpose
- Almond flour
- Vanilla* (optional)
🥕*Note: The original and first vegan version of this recipe did not include vanilla. We think it tastes great with or without. If you decide to use it, just add 1 tsp.
Instructions
Preheat oven to 350º
In a large mixing bowl, using an electric mixer, cream together vegan butter and sugar until smooth.
Add egg replacer and vanilla* - mix thoroughly.
Combine flours in a separate bowl then gradually add to the butter/sugar/egg. Mix thoroughly, until dough is stiff.
Line pan with parchment paper or grease pan with vegan butter and dust lightly with flour. Spread dough in pan. Use a small rolling pin to flatten (if you have one), otherwise press down evenly with your fingers.
Place on center oven rack and bake at 350º for approximately 30 minutes or until lightly browned on top. Remove from oven and let cool for about 15-20 minutes on a rack.
Slice into pieces and enjoy!
Equipment
- Large mixing bowl
- Medium size bowl
- Electric hand or stand mixer
- Measuring cup
- Measuring spoons
- Silicone Spatula
- Small rolling pin (optional)
- 7"x 11" rectangular or 8"x 8" square baking dish or pan
- Parchment paper
- Sharp kitchen knife
FAQ's
Cooled shortbread can be stored at room temperature in an airtight container for up to 3 days, that is, if there's any left by then!
Yes, it can, but I don't suggest it. After testing 7 different versions of various traditional shortbread recipes - each with vegan ingredients - we found this recipe, which originated from my Scottish great grandmother's family, to be the best of the bunch. The added egg replacer gives the biscuits a slightly chewy texture that is quite wonderful.
According to Wikipedia, shortbread originated in Scotland possibly as long as a thousand years ago. Shortbread as we know it has been attributed to Mary, Queen of Scots in the 16th century. Back then, shortbread was expensive and reserved as a luxury for special occasions such as Christmas, Hogmanay (Scottish New Year’s Eve), and weddings. Today, shortbread is often enjoyed during afternoon tea or all in its own as a light and sweet treat.
Did this vegan shortbread recipe score points with you? Take a look at these winning sweet treats!
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very vegan 🇬🇧 very good
Vegan Shortbread Ted Lasso Would Love
Equipment
- Large mixing bowl
- Medium size bowl
- Electric hand or stand mixer
- silicone spatula
- Small rolling pin (optional)
- 7″x 11″ rectangular or 8″x 8″ square baking dish or pan
- Parchment paper
- Sharp kitchen knife
Ingredients
- ½ lb vegan butter one cup or 2 sticks
- 1 C powdered sugar
- 1 egg - vegan egg replacer We used Bob's Red Mill
- 1 teaspoon vanilla (optional - see notes below)
- 1 C almond flour
- 1 C all-purpose flour
Instructions
- Preheat oven to 350º
- In a large mixing bowl, using an electric mixer, cream together butter and sugar until smooth.
- Add egg replacer and vanilla* mix thoroughly.
- Combine flours in a separate bowl then gradually add to the butter/sugar/egg. Mix thoroughly, until dough is stiff.
- Line pan with parchment paper or grease pan with vegan butter and dust lightly with flour.
- Spread dough in pan. Use a small rolling pin to flatten (if you have one), otherwise press down evenly with your fingers.
- Place on center oven rack and bake at 350º for approximately 30 minutes or until lightly browned on top.
- Remove from oven and let cool for about 15-20 minutes on a rack. Slice into pieces.
- Store cooled shortbread in an airtight container for up to 3 days, if there’s any left by then!
Notes
Nutrition
⭐️⭐️⭐️⭐️⭐️ If you’ve enjoyed this recipe, please rate it in the comments below. Sharing your experience helps others decide if they should give it a try too. Thanks a bunch!🥕
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Charles
I had an issue that they came out too oily/inedible. CV I used Earth Balance Buttery Sticks for the vegan butter. Any thoughts or suggestions?
Connie Edwards McGaughy
Hi Charles - I've been giving this some thought and can think of a few possibilities why your shortbread was too oily. While these shortbread cookies or biscuits should be buttery, they definitely shouldn't be oily.
1. Type of butter
My first thought is the Earth Balance sticks. I have noticed a difference between their stick butter vs the tub butter. Personally, I prefer either their original or whipped tub butter for most baked goods. I also like Miyoko's butter. I use cold butter to cream with the sugar (not softened or melted butter).
2.Gradually add dry ingredients - It's important to add the dry ingredients gradually to the wet ingredients while mixing.
3.Quantity of dry ingredients. There needs to be enough flour and powdered sugar to make the dough is quite thick (and to offset the butter).
Let me know if any of these suggestions help. I'd love to know if you decide to give it another go! Thank you.
nancy
perfect crunchy and softness ratio
Dawn Conklin
This is the first time I have made shortbread before and it was so delicious! I don't know Ted Lasso, but I am sure he will love this as much as we did.
Jeannie
Its hard to find vegan shortbreads at stores glad I can make them now. Thanks for this