Sheet Pan Scottish Shortbread with Sea Salt Flakes

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Traditional Scottish shortbread baked on a sheet pan with buttery texture and a sprinkle of sea salt flakes for contrast. This Scottish recipe, ready in about 45 minutes, layers unsalted butter, powdered sugar, and 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 "Add this recipe to your weekly plan" 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.

Prep: 10 min Cook: 35 min Serves 24 Scottish cuisine 110 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F (163°C). Line a 9x13 inch sheet pan with parchment paper.
  2. 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.
  3. 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.
  4. Step 4: Press the dough evenly into the prepared sheet pan, smoothing the surface with an offset spatula.
  5. Step 5: Using a fork, prick the dough all over to allow steam to escape during baking.
  6. Step 6: Sprinkle 1 tsp sea salt flakes evenly on top of the dough.
  7. Step 7: Bake for 30-35 minutes until the edges begin to turn light golden and the shortbread feels firm to the touch.
  8. Step 8: Remove from oven and cool in the pan for 15 minutes before cutting into 24 squares while still warm.
  9. Step 9: Transfer to a wire rack to cool completely before serving.

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