Rosenthal Tea For Two Plate

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. And you’ve got this fancy Rosenthal Tea For Two Plate just sitting there, looking all chic and empty? We need to fix that. Because, let’s be real, a plate is meant to be filled with deliciousness, not just admired (unless you’re an art collector, then carry on). And while I can’t give you a recipe *for* a plate (that would be weird, even for me), I *can* give you the perfect little treat to grace it. Something elegant, simple, and utterly delightful for you and your favorite tea-sipping companion. Enter: **Petite Lemon Lavender Shortbreads!**

Why This Recipe is Awesome

Okay, so why these tiny, buttery squares of heaven? First, they scream “I’m fancy but I didn’t try too hard.” Which, let’s face it, is the vibe we’re all going for, right? Second, it’s pretty much **idiot-proof**. Seriously, if I can make these without burning down the kitchen, you’re golden. Third, the lemon and lavender combo? *Chef’s kiss!* It’s sophisticated without being snooty, and it pairs perfectly with, well, any tea you can imagine. Plus, making something this delicate makes you feel like a culinary wizard, even though it’s deceptively simple. It’s perfect for sharing, just like that adorable Tea For Two plate implies!

Ingredients You’ll Need

Gather your troops, folks! Or, you know, just these few things:

• 1 cup (2 sticks) unsalted butter, softened. And I mean *softened*, not melted into a sad puddle. The good stuff, no marg-monster allowed!
• ½ cup granulated sugar. Just enough sweetness, we’re not making candy here.
• ¼ teaspoon salt. Essential for balance, don’t skip it!
• 2 teaspoons fresh lemon zest. Grate that bright yellow skin carefully! This is where the zing comes from.
• 1 teaspoon dried culinary lavender, finely crushed. Make sure it’s food-grade, not the stuff you put in potpourri (unless you want your cookies to taste like grandma’s closet, no judgment).
• 2 cups all-purpose flour. The backbone of our shortbread dreams.

Step-by-Step Instructions

1. Preheat the Oven & Prep: Go ahead and preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Trust me on the parchment paper; it saves lives (and cookies).
2. Cream the Good Stuff: In a large bowl, or your stand mixer if you’re feeling fancy, cream together the softened butter, granulated sugar, salt, lemon zest, and crushed lavender. Beat it until it’s light and fluffy, about 2-3 minutes. This incorporates air and makes your shortbread tender.
3. Add the Flour: Gradually add the flour, mixing on low speed until just combined. Don’t overmix! We want tender shortbread, not tough hockey pucks. The dough will be a bit crumbly at first, but it will come together.
4. Form the Dough: Press the dough evenly into the prepared baking sheet. You can use your hands or the back of a spoon. Aim for about ½-inch thickness. Or, if you’re feeling extra fancy, roll it out and use small cookie cutters (squares, circles, tiny hearts – anything that fits that Tea For Two vibe!).
5. Score & Bake: Before baking, score the dough into small squares or rectangles. This makes it easier to break apart after baking. You can also poke holes with a fork if you want that classic shortbread look. Bake for 20-25 minutes, or until the edges are lightly golden. The center should still look a bit pale.
6. Cool & Cut: Let the shortbread cool on the baking sheet for about 10 minutes. While still warm, re-cut along your scored lines. Then, transfer to a wire rack to cool completely. Patience, my friend, patience!

Common Mistakes to Avoid

• Not preheating the oven: Rookie mistake! Your shortbread needs a consistent temperature from the get-go.
• Using cold butter: Your butter *needs* to be softened. Cold butter won’t cream properly, and your shortbread will be dense. Boo.
• Overmixing the flour: Once the flour goes in, mix only until just combined. Overmixing develops gluten, leading to tough shortbread. We want melt-in-your-mouth, not jaw-exercising.
• Baking too long: Shortbread is meant to be pale, with just lightly golden edges. If it gets too brown, it’s overbaked and dry. Keep an eye on it!
• Forgetting the salt: Seriously, just a pinch makes a HUGE difference in enhancing all those other lovely flavors. Don’t skip it!

Alternatives & Substitutions

Feeling adventurous or missing an ingredient? No stress, we can totally pivot!

• No lavender? No problem! You can skip it entirely for a pure lemon shortbread, or swap it for a teaspoon of vanilla extract for a more classic flavor. Or try a hint of almond extract!
• Want a different citrus? Orange zest or lime zest would be fantastic instead of lemon. Clementine zest? Even better for a slightly sweeter, milder flavor.
• Add-ins: For a little texture, you could fold in a couple of tablespoons of finely chopped pistachios or even white chocolate chips (though maybe keep the pieces small for a “petite” shortbread).
• Flour variations: You *could* try a gluten-free all-purpose flour blend, but results might vary slightly. Stick to a good quality AP flour for your first go, IMO.

FAQ (Frequently Asked Questions)

• Can I make these ahead of time? Absolutely! They store wonderfully in an airtight container at room temperature for up to a week. They might even taste better the next day, FYI!
• My dough is too crumbly and won’t come together. What gives? Don’t panic! Sometimes butter content can vary. Try pressing it together firmly with your hands. If it’s *still* not cooperating, add 1-2 teaspoons of cold water, a tiny bit at a time, until it just holds together. But usually, a good squeeze is all it needs.
• Can I use salted butter? Well, technically yes, but then you should omit the added salt in the recipe. I prefer unsalted because it gives me more control over the salt level.
• How do I crush the lavender? You can use a mortar and pestle if you have one, or just put it in a small baggie and gently crush it with the back of a spoon. You want to release those fragrant oils!
• Can I freeze the shortbread? Yes! Once completely cooled, store them in an airtight container or freezer bag for up to 2 months. Thaw at room temperature.

Final Thoughts

So there you have it! The perfect, elegant, and totally doable Petite Lemon Lavender Shortbreads to adorn your beautiful Rosenthal Tea For Two Plate. Now you’ve got something delicious to impress your tea guest (or just yourself, because self-love is important!). Go on, put on your favorite apron, crank up some tunes, and get baking. You’ve earned this little bit of culinary bliss. Happy tea time!