Navettes are the iconic boat-shaped shortbread cookies of Marseille, traditionally flavoured with orange blossom water. Dating back centuries, these fragrant, lightly sweet biscuits are a Provençal tradition, especially associated with the Chandeleur (Candlemas) festival. Their simple elegance makes them utterly irresistible.
Ingredients (makes about 30 navettes)
- 500 g plain flour
- 200 g caster sugar
- 3 eggs
- 125 g butter, softened
- 3 tbsp orange blossom water
- 1 pinch of salt
- Zest of 1 orange (optional)
Instructions
- Mix the flour, sugar, and salt in a large bowl. Add the softened butter and work it into the flour until you have a sandy texture.
- Beat the eggs and add to the mixture along with the orange blossom water and orange zest.
- Knead to form a smooth, firm dough. If too sticky, add a little flour. Wrap in cling film and refrigerate for 30 minutes.
- Preheat the oven to 180°C (360°F). Line baking trays with parchment.
- Take small pieces of dough and roll into oval/boat shapes about 7-8 cm long. Place on the trays.
- Use a knife to make a shallow slit along the top of each navette.
- Bake for 15-20 minutes until just golden. They should remain pale.
- Cool completely on a rack — they firm up as they cool.
🌸 Bonne dégustation! These keep beautifully in an airtight tin for up to 2 weeks.
