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Orange Flower Shuttle Cookies

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“Recipes by Clotilde Dusoulier, drawn from the book Chocolate & Zucchini”
READY IN:
1hr 15mins
YIELD:
32 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine the butter and sugar in a food processor and process until fluffy. Add the egg and orange flower water and mix until blended. Add the flour and salt and mix until smooth. Turn out the dough on a lightly floured surface and knead gently until it forms a ball. Add a touch more flour if the dough is too moist, or a little ice-cold water, a teaspoon at a time, if it is too dry. Divide the dough into two slightly flattened balls, wrap each half in plastic, and refrigerate for an hour, or up to a day.
  2. Preheat the oven to 350F and line a baking sheet with parchment paper.
  3. Remove one ball of dough from the refrigerator and divide it into 8 equal pieces. Roll each piece with the palm of your hand on your work surface until it forms a log, about 3 inches in length. Cut the log in two with a knife so you have two 1 1/2 inch logs, and set aside. Repeat with the other pieces until you have sixteen small logs.
  4. Pinch the ends of each log and flatten the top slightly, to form a boat shape. With the tip of a round-ended knife, carve a deep slit lengthwise down the centre, not quite reaching the other side or the ends. Arrange the cookies on the baking sheet and repeat with the second half of the dough.
  5. Brush with the egg yolk mixture. Bake for 15 minutes, until golden and slightly browned at the tips. Transfer to a rack to cool completely and serve with coffee or tea. The navettes will keep for a couple of weeks at room temperature in an airtight container. They will harden after the first few days, but you can revive their initial texture by reheating them for 3-4 minutes at 350F - in Provence, they claim that a bit of their sunshine does the trick. The dough can also be frozen for up to a month.

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