Ted Lasso's Shortbread Biscuits by @healthyalie

45 min

12 servings

🧈

200 g

Vegan butter

🍦

5 ml

Vanilla extract

🍬

85 g

Sugar

🧂

0.3 g

Salt

🌾

220 g

Wheat flour

🌽

50 g

Cornstarch

  1. Line

    Line the brownie pan with parchment paper, leaving enough overhang to lift out the baked shortbread.

  2. Beat
    • vegan butter
    • granulated sugar

    Beat the 200 g vegan butter with the 85 g granulated sugar until pale and fluffy.

  3. Beat
    • vanilla extract
    • salt

    Beat in the 1 tsp vanilla extract and the pinch of salt until evenly combined.

  4. Add
    • wheat flour
    • Vegan butter

    Add the 220 g wheat flour and 50 g cornstarch to the butter mixture.

  5. Mix

    Mix just until a thick, smooth dough forms that is easy to press into the pan.

  6. Press

    Press the dough evenly into the lined brownie pan and smooth the surface.

  7. Chill

    Chill the pan of dough in the refrigerator for 30 minutes to firm it.

  8. Preheat

    Preheat the oven to 160°C fan-assisted or 180°C conventional heat.

  9. Bake

    Bake the chilled shortbread for 30 minutes, until the surface is evenly golden.

  10. Sprinkle
    • granulated sugar for topping

    Sprinkle the hot shortbread with the 12 g granulated sugar for topping.

  11. Cool

    Cool the shortbread completely on a cooling rack before lifting it out of the pan.

  12. Cut

    Cut the cooled shortbread into 12 rectangular bars using a sharp knife.

Ted Lasso's Shortbread Biscuits by @healthyalie

45 min

12 servings

🧈

200 g

Vegan butter

🍦

5 ml

Vanilla extract

🍬

85 g

Sugar

🧂

0.3 g

Salt

🌾

220 g

Wheat flour

🌽

50 g

Cornstarch

Preparation Steps

  1. Step 1/12

    Line the brownie pan with parchment paper, leaving enough overhang to lift out the baked shortbread.

    🍪brownie pan
    📜parchment paper

  2. Step 2/12

    Beat the 200 g vegan butter with the 85 g granulated sugar until pale and fluffy.

    🧈vegan butter
    🍬granulated sugar
    🥣mixing bowl
    🥣electric whisk

  3. Step 3/12

    Beat in the 1 tsp vanilla extract and the pinch of salt until evenly combined.

    🍦vanilla extract
    🧂salt
    🥣mixing bowl
    🥣electric whisk
    🥄measuring spoons

  4. Step 4/12

    Add the 220 g wheat flour and 50 g cornstarch to the butter mixture.

    🌾wheat flour
    🌽cornstarch
    🥣mixing bowl
    ⚖️kitchen scale

  5. Step 5/12

    Mix just until a thick, smooth dough forms that is easy to press into the pan.

    🥣mixing bowl
    🥄rubber spatula

  6. Step 6/12

    Press the dough evenly into the lined brownie pan and smooth the surface.

    🍪brownie pan
    🥄rubber spatula

  7. Step 7/12

    Chill the pan of dough in the refrigerator for 30 minutes to firm it.

    🍪brownie pan

  8. Step 8/12

    Preheat the oven to 160°C fan-assisted or 180°C conventional heat.

  9. Step 9/12

    Bake the chilled shortbread for 30 minutes, until the surface is evenly golden.

    🍪brownie pan

  10. Step 10/12

    Sprinkle the hot shortbread with the 12 g granulated sugar for topping.

    granulated sugar for topping
    🍪brownie pan

  11. Step 11/12

    Cool the shortbread completely on a cooling rack before lifting it out of the pan.

    🍪brownie pan
    ✨cooling rack
    📜parchment paper

  12. Step 12/12

    Cut the cooled shortbread into 12 rectangular bars using a sharp knife.

    🔪knife

Composition

Ingredients

Types

Fats and Oils, Vegan, Flavorings, Seasonings, Grains, Baking, Starches

Ingredients

Vegan butter, Vanilla extract, Sugar, Salt, Wheat flour, Cornstarch

Notes

Vegan butter (or hard block margarine), Sugar (for sprinkling after baking), Wheat flour (or gluten-free flour mix)

Allergens

Gluten, Wheat, Corn

Dietetics

Dietary regimen

Vegetarian, Egg-Free

Calories

238 kcal

Macro nutrients

Protein: 2.5g, Carbohydrates: 30.8g, Sugars: 12.1g, Fat: 11.9g, Saturated fat: 3.4g, Fiber: 0.8g

Nutritional Information

Minerals

Sodium: 39mg, Iron: 1.1mg, Calcium: 8mg, Potassium: 32mg

Vitamins

Vitamin A: 0µg, Vitamin D: 0µg, Vitamin E: 0.7mg, Vitamin B1: 0.12mg, Vitamin B3: 1.4mg, Folate: 29µg

Preparation

Time Information

Preparation

15 minutes

Cooking

30 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

mixing bowl, electric whisk, brownie pan, parchment paper, rubber spatula, measuring spoons, kitchen scale, knife, cooling rack

Appliances

Stand mixer, Oven, Refrigerator

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Afternoon tea, Tea time, Holiday baking, TV night, Gift giving

Origin

Source

Platform

instagram

Original Creator

@healthyalie

Origin

Cuisine

British

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Buttery, Crumbly, Crisp, Tender, Melt-in-the-mouth

Flavors

Sweet, Buttery, Vanilla, Lightly salty

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 5 days (Store fully cooled bars in an airtight container,Keep away from direct sunlight and humidity), fridge : 10 days (Store in an airtight container,Allow to return to room temperature before serving), freezer : 90 days (Freeze fully cooled bars in an airtight freezer-safe container,Separate layers with parchment paper,Thaw at room temperature)