Your Gluten free Ted Lasso Biscuit Experience

So after one of my favourite people and my sister in the space of 2 days said “How are you not watching Ted Lasso!?” My little family made it a priority and got stuck into it. We fell in love with the show within 2 eps and then became, well, obsessed. It was still lockdown, it was the feel-good warm and fuzzies we needed for the home stretch and I think Ted is one of my favourite characters ever created. Relentlessly helping others focus on the positive, and, as is so common with teachers and coaches who are obsessively positive and uplifting, the real reason is for the therapeutic desired benefits for their own souls and the troubles in their hearts. I saw this in my own coach who’s always telling me to remember to enjoy tennis and build on my great choices on the court and not be so hard on myself with the odd shocker, because then my mind will build more shockers in reality and you can quickly spiral. I saw him play a match on the weekend in a tournament and lo and behold, he was doing the exact things he tells me not to do. I just wanted so badly to go out and talk to him and remind him what he reminds me, but chatting afterwards, he shared something so insightful. “This has been a problem for me for a long time: Avoided, not solved.”

Ah… avoiding things. Just like Ted. Sure, it means we have it easier and can focus on good things and other things and other people, but if we avoid the tougher parts of ourselves, the pain doesn’t go away, it’s just deferred. It’s had me reflecting the past couple of days about little corners that might be hiding in my own life, avoided, not solved.

You simply must watch the show if you haven’t already. It is worth your time and a show for our times, I think.

Enjoy the bikkies

Alexx x




Print Recipe
4 from 2 votes

Your Gluten free Ted Lasso Biscuit Experience

Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Servings: 12


  • 200 g unsalted butter Room temperature
  • 20 grams maple syrup
  • 200 g rapadura sugar
  • 2/3 cup or 130g buckwheat flour
  • 1/2 cup or 100g almond meal
  • 1 cup + 1 tbsp or 170g tapioca flour
  • 2 pinches salt
  • 2 egg yolks save the egg whites


  • Preheat oven to 155C / 311F
  • Cream the butter and sugar and maple together with beaters for 20-30 seconds ( or thermomix speed 5, 15 seconds).
  • Then add everything else and combine until JUST combined, ie don't over-mix it.
  • Line pyrex or similar sized baking container rectangle or square shaped (20 x 15cm).
  • Press the mixture into the baking tray, it will be quite thick.
  • Bake for 45 minutes on 155C and when 45 minutes is done, switch oven off and remove tray.
  • Cut out your biscuit shapes leaving the biscuit still 'whole' in the baking dish while you make the cuts. It will make about 12-14 fingers.
  • Place it back in the oven, stick a wooden spoon in the door of the oven and let the oven cool with the biscuit inside so that the crust/crunch forms well.
  • Once fully cooled (takes a painstaking 30 minutes, you are ready to enjoy with a cup of tea. Thank you, Ted!

Comments 4

  1. 4 stars
    I completely mucked these up – ended up with a gooey, oily mess. But they are still absolutely delicious! I think I may need to modify my approach to account for not being able to use a thermomix?

    1. Post

      Hi Virginia, don’t ever be afraid to add a little more flour if you think the moisture level is wrong for you. Hope you try them again sometime x

  2. 4 stars
    My boys loved this!!!! I did not have any tapioca or buckwheat flour so used a combination of rice, coconut and GF flour. All 3 of my boys thought it was ginger flavoured. Oh and I only had coconut sugar. YUM!

    1. Post

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