Sheet Pan Scottish Shortbread with Sea Salt Flakes
Traditional Scottish shortbread baked on a sheet pan with buttery texture and a sprinkle of sea salt flakes for contrast. This scottish-inspired desserts ready in about 45 minutes layers (2 sticks), softened unsalted butter, powdered sugar, all-purpose flour into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 110 calories and feeds 24, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup (2 sticks), softened unsalted butter
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tsp sea salt flakes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 325°F (163°C). Line a 9x13 inch sheet pan with parchment paper.
- Step 2: In a large bowl, cream together 1 cup softened unsalted butter and 1/2 cup powdered sugar using a hand mixer on medium speed until light and fluffy, about 3 minutes.
- Step 3: Sift together 2 cups all-purpose flour and 1/2 cup cornstarch, then gradually add to the butter mixture, mixing on low speed until a soft dough forms.
- Step 4: Press the dough evenly into the prepared sheet pan, smoothing the surface with an offset spatula.
- Step 5: Using a fork, prick the dough all over to allow steam to escape during baking.
- Step 6: Sprinkle 1 tsp sea salt flakes evenly on top of the dough.
- Step 7: Bake for 30-35 minutes until the edges begin to turn light golden and the shortbread feels firm to the touch.
- Step 8: Remove from oven and cool in the pan for 15 minutes before cutting into 24 squares while still warm.
- Step 9: Transfer to a wire rack to cool completely before serving.
Frequently asked questions
How long does Sheet Pan Scottish Shortbread with Sea Salt Flakes take to make?
Total time is about 45 minutes (10 min prep + 35 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Sheet Pan Scottish Shortbread with Sea Salt Flakes?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Sheet Pan Scottish Shortbread with Sea Salt Flakes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sheet Pan Scottish Shortbread with Sea Salt Flakes for a different number of people?
The recipe is written for 24 servings. Multiply each ingredient by (your serving target / 24). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sheet Pan Scottish Shortbread with Sea Salt Flakes?
Scottish desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
