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

Ingredient Substitutions

• Instead of All-purpose flour: Whole wheat flour, Gluten‑free flour (for gluten‑free version)
• Instead of Baking powder (chemical leavening): Homemade leavening powder (baking soda + cream of tartar)
• Instead of Fine salt: Sea salt
• Instead of Edible dried lavender flowers: Culinary lavender flowers, Lavender extract (1 tsp)
• Instead of Egg: Flax egg (2 Tbsp water + 1 Tbsp ground flaxseed)
• Instead of Granulated sugar: Cane sugar, Coconut sugar (reduces sweetness)
• Instead of Extra virgin olive oil: Melted butter, Sunflower oil
• Instead of Lavender honey: Flower honey, Agave syrup
• Instead of Whole milk: Plant milk (almond, soy)

Equipment Needed

• Large mixing bowl
• Fine sieve or strainer
• Electric mixer (or hand whisk)
• Silicone spatula or wooden spoon
• Plastic wrap
• Kitchen scale
• Baking sheet
• Parchment paper (baking paper)
• Sharp knife
• Pastry brush
• Convection oven
• Cooling rack

Critical Steps — Do Not Skip

• 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).

Chef Tips from the Video

• Use certified culinary lavender to avoid bitterness.
• Replace olive oil with melted butter for a richer flavor.
• Brush the biscuits with a milk‑egg mixture for extra shine.

Troubleshooting

Storage

Refrigerator: Up to 2 weeks in an airtight container away from moisture.

Freezer: Can be frozen for 1 month in a freezer bag, then thawed at room temperature.

Room temperature: Maximum 3 days at room temperature if kept in a dry container.

Make-Ahead Tips

• The dough can be prepared the day before and kept refrigerated before shaping.
• Baked navettes store well and can be wrapped in parchment paper for gifting.
• The biscuits can be frozen after cooling and reheated for 5 minutes in the oven before serving.