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Provençal Lavender and Honey Navettes
Provençal biscuits scented with lavender and honey, perfect for the holiday season. A slightly sticky dough, rested 3 h in the fridge, shaped into small navettes, brushed with milk and baked until lightly golden.
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Critical Success Points
- • Achieve a pale, voluminous foam when whisking the egg‑sugar (step 3).
- • Observe the 3‑hour refrigeration rest (step 6).
- • Lightly brush with milk for a golden colour without sogging (step 10).
- • Precise baking 10‑12 minutes at 180 °C to prevent the biscuits from becoming too hard (step 12).
Safety Warnings
- • Handle the knife carefully to avoid cuts.
- • The oven reaches 180 °C: use kitchen gloves.
- • The raw egg mixture must be handled quickly and surfaces cleaned immediately.
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