Homemade Brown Butter Shortbread Bars (Ted Lasso Biscuits)
- Yield 18
- Prep 25 minutes
- Cook 50 minutes
- Total 15 minutes
Homemade Brown Butter Shortbread Bars (Ted Lasso Biscuits) is a dessert recipe on Avoteb. The yield on the card is 18. Plan on 15 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 18 servings
- 1 cup (227g) unsalted butter (plus 2 tablespoons water)
- 1 cup (120g) powdered sugar
- 3/4 teaspoon fine sea salt
- 1 1/2 teaspoons vanilla extract
- 2 cups (284g) all-purpose flour
- flaky sea salt
Method
Brown the butter. Melt the butter in the large sauté pan over medium-a hot burner. Continue cooking until the butter begins to foam, stirring frequently to ensure that the butter cooks evenly. Once the butter solids begin to turn golden brown and the butter smells toasty, immediately pour it into a heat-safe bowl. (Keep a very close eye on the butter while it is browning so that it does not burn, since it can go from golden to burned very quickly.) Refrigerate the butter for 1 hour or until it soli
Prep the oven and baking pan. Warm oven to 300°F. Line a 8x8-inch baking pan with parchment paper.
Stir the dough. Move the chilled butter to the bowl of a stand mixer and add the powdered sugar. Using the paddle attachment, cream the butter and sugar together on medium-high speed for 2 minutes or until pale and creamy. Tip in in the salt, vanilla extract, 2 tablespoons of water, and beat briefly until combined. Tip in the flour and beat until just combined (do not overmix).
Press the dough as evenly as possible into the prepared baking pan. Take a toothpick or a fork to poke holes all over the dough about 1 inch apart.
Roast Roast for 50 to 55 minutes or until the edges turn golden brown and lightly firm to the touch. Move the pan to a wire rack to cool for 20 minutes. Then carefully lift up the parchment and move the large bar to a cutting board. Slice into your desired size of bars and sprinkle with flaky sea salt.
Plate Plate and enjoy!
