Provençal Lavender and Honey Navettes

Ingredients

• 180 g All-purpose flour (Sift before use)
• 5 g Baking powder (chemical leavening)
• 2 g Fine salt
• 2 g Edible dried lavender flowers (Flavor the dough, not to be confused with ornamental lavender)
• 1 unité Egg (At room temperature)
• 80 g Granulated sugar
• 40 ml Extra virgin olive oil (At room temperature)
• 20 g Lavender honey (Can be substituted with mild honey)
• 20 ml Whole milk (For brushing the navettes)

Instructions

1. Sift the dry ingredients

   In a large bowl, sift the flour, baking powder and salt using a sieve.

   Time: PT5M

2. Add the lavender

   Add the dried lavender flowers to the dry ingredients and mix evenly.

   Time: PT2M

3. Egg and sugar foam

   In another bowl, crack the egg, add the sugar and whisk with an electric mixer for about 8 minutes until the mixture becomes foamy and pale.

   Time: PT8M

4. Add oil and honey

   Pour the olive oil and lavender honey into the egg‑sugar mixture and whisk gently to incorporate.

   Time: PT2M

5. Form the dough

   Fold the dry mixture into the wet mixture using a spatula, then knead by hand until you obtain a smooth slightly sticky dough ball.

   Time: PT5M

6. Chill

   Wrap the dough in plastic wrap and place it in the refrigerator for 3 hours.

   Time: PT3H

7. Divide the dough

   After resting, weigh the dough (about 380 g) and divide it into 16 portions of 24 g each using a kitchen scale.

   Time: PT10M

8. Shape the navettes

   Roll each piece into a log about 11 cm long, then gently pinch the ends to form the characteristic shape.

   Time: PT10M

9. Prepare the sheet

   Place the navettes on a baking sheet lined with parchment paper, then gently split them lengthwise with a sharp knife.

   Time: PT5M

10. Brush with milk

    Using a pastry brush, lightly brush each navette with the whole milk.

    Time: PT2M

11. Preheat the oven

    Preheat the oven to 180 °C on convection mode.

    Time: PT10M

    Temperature: 180°C

12. Bake

    Place the navettes in the oven and bake for 10‑12 minutes, until lightly golden.

    Time: PT11M

    Temperature: 180°C

13. Cooling

    Remove the biscuits, place them on a cooling rack and let cool completely before storing.

    Time: PT20M

Nutrition Facts

Calories

80

Protein

1 g

Carbohydrates

12 g

Fat

3 g

Fiber

0.5 g