Ted Lasso Cookies
Makes 18 cookies
The buttery, sweet, chewy, crunchy (but soft in the center) cookie inspired by the tv show is easy to make gluten free with the flaky pastry mix.
It requires only a few steps involving a food processor and a parchment lined baking pan.
Ingredients:
Makes 18 cookies (1.5”x3”) using 1/2 pack of mix
280 g or 2 cups Gusto Pastry & Pasta Mix Flour
227 g or 1 cup cubed salted butter, cold
225 g or 1 cup plus 2tbsp granulated sugar
8 g or 1 tbsp cornstarch or arrowroot starch
1 tbsp vanilla extract
1 tsp vanilla bean paste
1/4 tsp almond extract (optional)
2 Tbsp sugar for sprinkling on top
Directions:
Preheat the oven to 350F. Line a 9×9” or an 8×8” baking pan with parchment paper.
In a food processor, add in all of the ingredients. Pulse until clumps form. Don’t over pulse the mixture to form a dough. The texture should be sandy.
Add the mixture to your pan and press with clean hands or a flat surface, like a glass or measuring cup, to bring the clumps together. Press the dough to corners of the pan. You can add the fork marks here, or do so after baking. Sprinkle with 2 tbsp sugar all over top.
Place the baking pan into the oven to bake for 30-32 minutes, or until lightly golden. Remove the cookies from the oven, and allow them to rest in their pan for 30-60 minutes. The biscuits need to cool and harden.
Once cooled, you can remove the biscuits from the pan and place onto a large cutting board, and using a sharp knife cut to desired shape and size. Makes 18 shortbread bars: 1.5” x 3”
