Step 1/ 16
Add water little by little to the flour, making a stiff dough.
Step 2/ 16
Knead the dough for 3-6 minutes.
Step 3/ 16
- 12 ml water
Place the kneaded dough in a bowl and add 420ml water. Cover the bowl with a lid or clingfilm and let it sit for 1 hour.
Step 4/ 16
Wash the dough using the water, until you are left with the gluten and throwaway the gluten.
Step 5/ 16
Pour the washed dough water into a jug and let it rest for 2-4 hours ( for better results keep overnight).
Step 6/ 16
As the allocated time has passed and the flour and water has separated, carefully discard the water to another bowl, till you are left with the flour.
Step 7/ 16
Add the flour to a pan.
Step 8/ 16
- 22⅞ g brown sugar
On low heat in a pan add the sugar to the flour and keep stirring the mixture (with the sugar combining with the flour, should notice the change in colour of the mixture).
Step 9/ 16
Whilst combining the flour and the sugar, add in the oil.
Step 10/ 16
Then add the butter and continue stirring the mixture.
Step 11/ 16
Keep stirring the mixture as it thickens.
Step 12/ 16
If you wish add any colouring, do so. Amount is dependent on the colour you want for the Muscat.
Step 13/ 16
With the mixture thickening, keep stirring until you are left with no air bubbles.
Step 14/ 16
As you keep stirring and left with no air bubbles, add the cashew nuts and combine well.
Step 15/ 16
As the mixture has no bubbles, pour the mixture into a rectangular dish and let it cool for 10 minutes.
Step 16/ 16
Cut out the Muscat pieces, for your intended size.
Enjoy your meal!