ROSEMARY PARMESAN SHORTBREAD with PRUNES ORANGE MUSTARD DIP
Ingredients
For the shortbread
- 2-3 rosemary stems (you should get about 2 heaped tbsp)
- 150g flour
- 1/2 teaspoon baking powder
- 100g Parmesan plus 25g extra
- 1 medium egg
- 125g butter
For the dip
- dried 5 prunes
- 50 ml port wine
- 100 ml orange juice
- 1 heaped teaspoon Taste of India mustard
How-to
Remove the needles from the rosemary and chop finely. Mix the flour and baking powder in a bowl. Add 100g grated Parmesan and knead with the egg, rosemary and butter. Cold butter works well in a food processor, otherwise use a dough hook. Quickly knead the dough until smooth, cover and refrigerate for 1/2 hour.
Meanwhile, make the dip: Gently heat the prunes in the port and orange juice and leave to soak for about 15 minutes, then blend with the mustard in the food processor. Season to taste with salt and pepper.
Preheat the oven to 180°C. On a lightly floured work surface, roll out the dough to a thickness of 4-5mm. If you want 'fingers', press the dough in with the back of a knife. The shortbread will then break easily after baking. Sprinkle with the remaining 25g of parmesan.
Bake for about 10 minutes until light brown. Allow to cool slightly and break or cut as required.
This can also be done in 2 batches in an air fryer.
Serving
Serve with some green leaves in a mustard vinegrette - here its rocket and watercress in a dressing with Sweet Delight mustard, balsamic vinegar, olive oil, salt and pepper.
Bon appetite … with Mustheb it tastes better