It was our second trip to this enchanting city. The first one wasn’t completely successful due to our strange planning. We had it last year in the mid of April when it wasn’t winter already, but it wasn’t spring either. It was quite chilly and gloomy, with small oases of snow. We weren’t any upset since the city was still beautiful and we knew we would be back later one. It’s being said the perfect time to visit Montreal, is May or September.
May? Why not! Even though we had been visiting Ottawa in May for the last two years (which is gorgeous in May because of blooming tulips), that time we opted for Montreal.
The trip turned out great and almost immaculate. Well, except a few weather issues but I won’t sound too grumpy. All Montreal’s blossoming gardens and parks made me super excited. Perhaps, I had never seen so many lilac trees in one area before or at least I hadn’t seen so many lilac species gathered together. All those fragrances were just breathtaking…I almost got a dizziness – pleasant kind of it.
Never ever have been I impressed with the gardens more than with the architecture, and never ever have I taken more snaps of the plants than the buildings.
I think if I were able to extract the lilac essence, you would have probably seen a lilac recipe today. But as you can see, I never succeed. But that trip inspired me to make something scrumptious anyways.
I didn’t know until now there are the lavender farms in Quebec, and thus you can buy everything lavender – from cosmetics to candy. I was lucky to have tried a Lavender White Chocolate Cookie in one cozy cafe. As you may know, I’ve been incorporating lavender in many ways, including cookies, and I anticipated that one would be delicious. I was so wrong! It was yumalicious and just melt-in-your-mouth! I paired lavender and chocolate before, but it had always been dark chocolate. And I’m not going to lie – white chocolate elevates lavender flavor up to the next, more sophisticated and whimsical level. I don’t now how this works, but it does.
As soon as I had the very first
crumb piece of that phenomenal cookie, I knew I would make them at home.
Needless to say that really happened, and you’ve got the evidence.
My version of the cookies turned out to be a bit different but still very delicious. I run out of lavender extract, and I wasn’t brave enough to use a bottle of lavender oil I had bought in Montreal. So I decided on using dried lavender which I had got in the trip as well. That’s why the cookies had a very delicate, almost subtle, flavor. But lavender could easily be overpowering so, in my book, it’s always better have a little but palatable flavor. You can freely experiment with its amount.
Thanks, Montreal, for inspiring me! Even though I’ve been in love with lavender for a while, you renewed our relationship, and now you’re going to see a lot of lavender things.
And I’ve got now a new dream – to visit Quebec in the mid of summer to see its lavender fields. That must be spectacular!
And dear readers, if you have any complaints about me posting too many lavender recipes, you know where you could send your complaints:)
Delicious and melt-in-your-mouth cookies with white chocolate and lovely lavender flavor.
- 1 cup and 2-3 tablespoons of all-purpose flour
- 2/3 cup of golden sugar
- pinch of salt
- 1 teaspoon baking powder (or 1/2 teaspoon baking soda)
- 4 ounces (120 gr) unsalted butter, melted and slightly cooled
- 1 whole egg + 1 tablespoon of whites (you can take 2 whole medium eggs)
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1 cup white chocolate chunks
- 2 teaspoon dried lavender + additional if desired
- Combine the flour, sugar, salt, and baking powder in a medium bowl.
- In a separate bowl combine the egg, melted butter, milk, vanilla extract and slightly beat with a whisk.
- Incorporate the wet ingredients into the flour mixture. Mix until thoroughly combined.
- Stir in the white chocolate and 2 teaspoons of lavender.
- Chill the dough for an hour or longer.
- Preheat the oven to 175 degrees C (375 degrees F). Cover baking trays with parchment.
- Scoop out some dough on the baking trays leaving the space between the cookies. Sprinkle them with a few additional lavender if desired.
- Bake for 8-12 minutes depending on their size and desired texture (less for chewy cookies and longer for crispy).
- Remove from the oven. Let cool for 5 minutes then remove from the trays and cook completely.