Rosemary short bread with orange mustard
easy
60 mins
60 mins
Ingredients
- 7-10 Tbsp - 50 g mustard seeds
- 7-10 Tbsp - 50 g dried figs
- 7-10 Tbsp - 2 tablespoons liquid honey
- 7-10 Tbsp - 1⁄8 l orange juice
- 7-10 Tbsp - 2 tablespoons white wine vinegar
- 7-10 Tbsp - Salt
- 7-10 Tbsp - 1 tsp curry
- 7-10 Tbsp - 1-2 sprigs rosemary
- 7-10 Tbsp - 100 g Parmesan cheese (piece)
- 7-10 Tbsp - 150 g + un peu de farine
- 7-10 Tbsp - 1 Msp. baking powder
- 7-10 Tbsp - 1 egg (size M)
- 7-10 Tbsp - 125 g cold butter
- 7-10 Tbsp - possibly sliced Parmesan
Directions
- 1
For the mustard the day before, finely grind mustard seeds in a universal grinder or mortar. Dice figs very finely. Mix both with honey, orange juice, vinegar, 1 tsp. salt and curry. Fill into a glass, close it and put it in a cool place.
- 2
Wash the rosemary, remove the needles and chop very finely. Grate cheese finely. Mix 150 g flour and baking powder. Add cheese, egg, rosemary and butter in pieces to the flour. Knead everything smooth. Cover and chill for about 30 minutes.
- 3
Roll out the dough on a little flour to a rectangle (approx. 18 x 24 cm). Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 8-10 minutes. (Dough is still soft - will only become hard later).
- 4
Let Shortbread cool down for 2-3 minutes. Then cut into approx. 24 pieces (à approx. 2 x 9 cm). Let cool off. Garnish with parmesan. The.
- 5
Add the orange mustard.
Nutrition Facts
100 kcal
8 g
6 g
3 g
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