Muscat

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Add water little by little to the flour, making a stiff dough.

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Knead the dough for 3-6 minutes.

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• 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.

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Wash the dough using the water, until you are left with the gluten and throwaway the gluten.

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Pour the washed dough water into a jug and let it rest for 2-4 hours ( for better results keep overnight).

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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.

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Add the flour to a pan.

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• 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).

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Whilst combining the flour and the sugar, add in the oil.

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Then add the butter and continue stirring the mixture.

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Keep stirring the mixture as it thickens.

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If you wish add any colouring, do so. Amount is dependent on the colour you want for the Muscat.

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With the mixture thickening, keep stirring until you are left with no air bubbles.

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As you keep stirring and left with no air bubbles, add the cashew nuts and combine well.

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As the mixture has no bubbles, pour the mixture into a rectangular dish and let it cool for 10 minutes.

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Cut out the Muscat pieces, for your intended size.

Enjoy your meal!