1- Pure cane sugars (except refined icing sugar for decoration)

    *Because they have a slightly deeper flavour.

2- Unsalted butter

    *The taste is better and the cook, rather than the manufacturer, controls how much salt goes in the recipe.

3- Free-range eggs

    *They taste better and produce better results than battery eggs.

4- Organic and stoneground flours

    *I use them because they are healthier and have better flavour.

5- Nuts

    *The oils they cointain quickly turn rancid when exposed to air, so always store open packets in the freezer.

6- Chocolate

    *Use plain chocolate with at least 70 per cent cocoa solids: supermarket own-labels are usually of very good quality and value.

7- Lemon or orange zest

     *Use unwaxed fruit and wash the fruit well before removing the zest.

8- Real vanilla essence (the finest is from Mexico or Madagascar)

     *Because vanilla is expensive, some of the essence available is either low-grade or fake and chemical, and so smells and tastes very harsh.

9- Accurate

     *Accurate scales and measuring spoons are essential. A teaspoon is 15ml, a tablespoon 15ml: all should be measured level unless the recipe calls for a roundedmor heaped spoonful.

10- Electric food mixers

     *They also make complicated recipes easier, less messy and less exhausting.

11- Baking sheets

     *Can ruin the best recipe and the most careful preparation. Heavy, professional-quality sheets or those specially made for biscuits are wise investments and last a lifetime.

12- Storage

     *Biscuits quickly lose their crispness, and often their shape, in humid conditions.

13- Oven thermometer

     *Oven thermometer also very useful. Each oven is an individual – most are temperamental. Learn how yours behaves, how quickly it warms up, how well it retains heat and where the hot spots are.