All my friends and acquaintances know of my love for Ted Lasso. I didn’t get into it until early 2021, but since then, I have watched and rewatched numerous times. It’s the feel-good aspect for me, I love how a TV show can restore your faith in humanity and yourself. If you haven’t seen it yet – do yourself a favor and binge it.

Before you do – make sure you have butter, sugar and flour on hand, because after the first episode you are going to want to bake yourself some shortbread. I know I did!


I researched and tried a ton of recipes back then, but it turns out the official Ted Lasso recipe that was published in the credits is the best! It uses icing/confectioners sugar, which makes for a super tender, melt-in-your-mouth cookie. I use salted butter, because that’s what is mostly available here, but make sure to add a pinch or two of salt if you use unsalted butter.





This recipe is so versatile and so easy to switch up! I have made so many different  kinds of shortbread, most recently chocolate shortbread with lime and cocoa nibs for a friends wedding. And also this one, honey topped shortbread, made with a local organic honey with the punny name Bismak (Bi means of the honey bee, smak means taste, put together it means aftertaste).





Shortbread is my absolute favorite cookie, something I go back to making again and again. Love mine with a coffee, or with a milky Earl Grey, even if Ted Lasso himself would disapprove of the last one.





Try the recipe and tell me what you think 🙂



Slight variation of Ted Lasso's famous shortbread - topped with gooey, caramelized honey


  • 250 grams flour
  • 75 grams icing/confectioners sugar
  • 225 grams salted butter
  • 1 ts rose water optional
  • 6 - 8 ts honey optional, to taste


  • Add flour and sugar to the bowl of your stand mixer, with the flat beater attached
  • Cube the cold butter and add it to the bowl
  • Add the rose water if using, and turn the mixer on low
  • Let the mixer do it's magic on low or medium-low until the dough comes together
  • Turn the dough out on your baking surface. I like to place it on a baking/parchment paper and pre-form it before I put it into my baking pan.
  • Push the dough into the corners of the baking pan, making sure that the dough is more or less evenly distributed
  • Place the honey randomly by the teaspoon on top of the dough
  • Bake at 160 degrees celcius for 40 minutes, or until slightly golden around the edges.
  • I like to bake my shortbread twice, so I cut the shortbread into individual cookies and place them with some space apart on the baking sheet, and bake for around 10-20 minutes longer until a deeper golden brown
  • Let cool and ENJOY!

I find that they keep well in an airtight container in room temperature – but they also freeze very well.