Makes approx. 15 biscuits
Preparation time: 15 minutes
Resting time: 1 hour
Cooking time: 15 minutes
Ingredients: 50g butter • 80g sugar • 1 beaten egg with 3 cl milk • 1 tablespoon orange blossom water • 250g flour • A pinch of salt • Zest of ½ bio or untreated lemon
Material: whisk, plastic wrap, parchment paper
1. Whisk together the butter and sugar until light and fluffy. Whisk in the beaten egg and orange flower water, then add the flour, salt and finely grated lemon zest. Knead the dough and form a ball. Wrap in plastic wrap and leave to rest in the refrigerator for 1 hour.
2. Preheat oven to 180°C (gas mark 6). Divide the dough into small portions of 20g. Roll each portion into sticks of about 8cm long and 1cm wide. Using a sharp knife, split them down the middle, stopping 1 cm from each end. Pry open the slit to create the Navette’s characteristic shape.
3. Bake for 15 minutes on a baking tray lined with parchment paper: the Navettes should be rather pale and soft; they will harden as they dry.
Note: the Navettes will keep for two weeks in a closed metal tin.
“Provence, les meilleures recettes”By Estérelle PayanyPhotographs: Emanuela CinoStyling: Anne LoiseauPublished by Editions Hachette Cuisine (June 2014)Collection Fait Maison Made in France