Add water little by little to the flour, making a stiff dough.
Knead the dough for 3-6 minutes.
- 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.
Wash the dough using the water, until you are left with the gluten and throwaway the gluten.
Pour the washed dough water into a jug and let it rest for 2-4 hours ( for better results keep overnight).
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.
Add the flour to a pan.
- 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).
Whilst combining the flour and the sugar, add in the oil.
Then add the butter and continue stirring the mixture.
Keep stirring the mixture as it thickens.
If you wish add any colouring, do so. Amount is dependent on the colour you want for the Muscat.
With the mixture thickening, keep stirring until you are left with no air bubbles.
As you keep stirring and left with no air bubbles, add the cashew nuts and combine well.
As the mixture has no bubbles, pour the mixture into a rectangular dish and let it cool for 10 minutes.
Cut out the Muscat pieces, for your intended size.