Recipe Provencal shuttles
Ingredient for 4 people
500g of flour
200g of sugar
6 tablespoons of extra virgin olive oil: Laurent Tellier Organic Extra Virgin Olive Oil from Haute Provence.
4 tablespoons orange blossom water
3 tablespoons of milk
2 pinches of salt
The zest of an orange or lemon or tangerine peel
Beat the eggs with the sugar until the mixture whitens.
Add salt, orange blossom, orange or tangerine or lemon zest.
Add the extra virgin organic olive oil from Haute Provence
Gradually pour in the flour and knead by hand to respect this authentic recipe or
to the robot. At the end of kneading, form a ball.
Leave the dough to rest for one hour in the refrigerator
Preheat the oven to 180°C.
Cut the ball of dough into 16 small rolls, the ends of each roll will be pinched and the
centre split lengthwise with the blade of a knife.
Place the shuttles with olive oil on a paper-lined baking sheet.
Brush them with milk.
Place in the oven for 10 to 12 minutes at 180°C then leave to cool on a wire rack before serving.
Excellent with coffee or tea!