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
- 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 teaspoon
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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Awesome and Amazing! I used Bob’s Red Mill gluten free flour and baked 35 minutes. We’ve watched Ted Lasso multiple times all summer. What a treat – the series and the shortbread. Next time I will try to sub whipped aquafab for the flax egg. I think it will provide a bit of rise with the GF flour. Thank you!
Hi Julie! I’m so happy to hear that the shortbread recipe works with gluten-free flour. Using aquafaba is a great idea (love to hear if you give it a try). Thank you so much for sharing your experience with all of us! From one Ted Lasso fan to another – BELIEVE! 😊❤️
Oi! Me again. The first amazing batch was gone overnight so I tried a second batch today using GF flour and 1/3 cup aquafaba whipped for a couple minutes and then folded into the batter. I baked again for 35 minutes. It worked! Thank you so much for sharing your recipe.
Julie – you did it! How exciting your aquafaba egg replacement worked! Thanks so much for sharing your winning results with all of us!🏆
Simply delicious! I love Ted lasso and I love these shortbread. The family really enjoyed
I’m so happy you & your family enjoyed the shortbread, Savannah! From one Ted Lasso fan to another, thanks a bunch for your winning comments & rating!🥕
Want to make this but cannot eat wheat. You mentioned oat flour in your story: can I substitute that equal measure for the wheat flour? I know the consistancy will change, so asking for suggestion on that. Like your post. Will be following!
Hi Susan! I haven’t attempted making this shortbread with oat flour, so I can’t offer first-hand experience. Since almond flour is what provides the fine, delicate texture, oat flour may be a good substitution for wheat. Are there other gluten-free flours you like for baking, like a 1-1 flour blend? I think anything that works well for cake baking would be a good option. Love to hear if you give it a try! Thank you! 😊
Hi Susan – Great news from another Ted Lasso shortbread fan, Julie.💗 She tried the recipe using Bob’s Red Mill gluten-free flour and was very happy with the results. Check out her comments here.
Hi there! I found this recipe on Reddit and immediately decided to make a batch for my husband. He loved the first season of Ted Lasso so it was a perfect treat. I’m not the best baker/cook but these were easy to make. We are new to being vegan and using an egg replacer was something new but they turned out wonderful. I even learned how to fold a little box to give him the biscuits in. His reaction was priceless. He raved that they were his “new favorite treat”. My 12 years old and my dad loved them too. I have a feeling I will soon have this recipe memorized!!! Thank you SO much!!!
Jess, from one Ted Lasso fan to another, your comments just won my heart! I’m so happy you and your family enjoyed the biscuits and am super excited for your continued journey in enjoying the goodness of vegan living. Thanks so much for sharing your experience!💚🥕
Scrumptious, buttery, deliciousness.
You must bake a batch before watching.
Now that’s a winning description! ❤️Thank you Christine!
Very good with a nice cup of hot coffee.
Yes, and I’m sure Coach Lasso would agree with you on that!😉 Thanks Susie!
Delicious! I made these for the premiere. Will definitely be making them again!
Molly, what a great way to kick off the new season!⚽️ So glad you enjoyed the biscuits & thanks a bunch for sharing!🥕
This recipe was as much fun to create as it is to eat. Made with just a few simple all-vegan ingredients, you can enjoy the flavor and textures of a perfectly buttery, delicate, melt-in your-mouth classic shortbread in less than 40 minutes!