Prepare the mustard at least 1 day before: Grind the mustard seed finely in a universal grinder or mortar. Chop the figs very finely. Mix with ground mustard, honey, 1 tsp. salt, orange juice, curry and vinegar.
Pour into the glasses, seal them and put them in the refrigerator. Keeps for 2-3 months.
For the shortbreads, wash the rosemary, dab dry, pluck the needles and chop very finely. Peel about 25 g of the Parmesan cheese with a peeler in thin shavings. Grate the rest (approx. 100 g) of the Parmesan.
Mix flour and baking powder in a bowl.
Add grated parmesan, egg, rosemary and butter in pieces. Knead first with the dough hooks of the mixer, then briefly with your hands until smooth. Wrap in foil and chill for about 30 minutes.
Preheat oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3). Roll out dough on a little flour about 4 mm thin to a rectangle (about 18x24 cm). Bake in the oven for 8-10 minutes (they have a soft core).
Let Shortbreads cool down for 2-3 minutes. Cut into approx. 24 pieces (approx. 2x9 cm). Let cool off. Sprinkle with Parmesan shavings and rosemary for serving. Serve with fig mustard.