Pre heat the oven.

Grease the tin/pan.

All the raw material should be to the room temperature.

weigh the ingredients.

sieve the dry ingredients.

Use quality and accurate quantity of raw material.

Test for the quality of essence/ flavour before use.

sieve the dry ingredients together.

If butter is replaced for saturated fat then take care for moisture content.

Creaming should be done in only one direction.

After adding flour never cream it but only fold it with fingers.

Over mixed dough makes rolling or piping much more difficult. Refrigerate the dough to avoid the difficulty.

Do not use excess of dusting flour.

Sheet small quantity of dough at a time.

While arranging the biscuits on tray keep space in between the biscuits.

Make even sized biscuits for uniform baking.

Garnish on freshly prepared dough, press and then bake.

Test for complete baking by gently sliding the tray, if it moves it is baked.

Never remove the biscuits immediately from the baked tray

Cool the biscuits and pack.