Rosemary-Parmesan-Shortbread with fig-orange mustard

Name: Rosemary-Parmesan-Shortbread with fig-orange mustard
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 4-5 Stem(s) Rosemary; 150 g Flour; 1 knife tip Baking Powder; 125 g Parmesan cheese; 1 egg (size M); 125 g Butter; 50 g dried figs; 50 g Mustard seed; 1-2 TABLESPOONS Wine vinegar; 7-10 Tbsp Salt; 2 TABLESPOONS Honey; 1 TEASPOON Curry Powder; 125 ml Orange juice; 7-10 Tbsp Flour; 7-10 Tbsp Cling film

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

4-5 Stem(s) Rosemary
150 g Flour
1 knife tip Baking Powder
125 g Parmesan cheese
1 egg (size M)
125 g Butter
50 g dried figs
50 g Mustard seed
1-2 TABLESPOONS Wine vinegar
7-10 Tbsp Salt
2 TABLESPOONS Honey
1 TEASPOON Curry Powder
125 ml Orange juice
7-10 Tbsp Flour
7-10 Tbsp Cling film

Directions

1
Wash the rosemary, dab dry, pluck the needles from the stems and chop finely. Mix flour and baking powder in a bowl. Grate 100 g Parmesan cheese, add it to the flour with the egg, rosemary and butter in pieces.
2
Knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap in foil and chill for about 30 minutes. Coarsely chop the figs. Grind mustard seeds for 2-3 minutes in the universal chopper.
3
Crush the figs briefly. Pour everything into a bowl, mix well with vinegar, 1 teaspoon salt, honey, curry and orange juice. Roll out the dough rectangularly (24 x 17 cm) on a lightly floured work surface, approx. 4 mm thin.
4
Press a line with the knife lengthwise in the middle, then press lines crosswise at a distance of approx. 2 cm. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8-10 minutes until brown, remove from oven, let cool for 2-3 minutes, cut along the lines with a sharp knife, let cool down.
5
Slice 25 g Parmesan cheese. Arrange shortbreads, sprinkle with parmesan slices, add fig mustard.