In the form of small boats, they are generally used for Candlemas, February 2nd.
They commemorate the arrival of the Saintes-Maries in the Camargue by boat. And if everywhere else we eat pancakes, Camargue, that day, we eat shuttles!
50 g butter, 80 g sugar, 1 egg beaten with 3 cl milk, 1 tsp. orange flower water, 250 g flour, a pinch of salt, the zest of half an untreated lemon.
Whip the butter with the sugar until a creamy mixture is obtained. Add the beaten egg and the orange blossom water, stirring constantly, then pour the flour, salt and lemon rind finely grated. Knead until you get a ball of dough. Cover with cling film and place for 1 hour in the refrigerator. Preheat the oven to 180 ° (th.6). Divide the dough into small pieces of 20 g. Roll each part between your hands to get sticks about 8 cm long and 1 cm wide. Using a sharp knife, split them in the middle, stopping 1 cm before each end. Spread the slot slightly to give the characteristic shape to the shuttle. Bake for 15 minutes on the baking tray lined with parchment paper; the shuttles must be rather pale and stay soft, they will harden as they dry.
