- Take the fresh ingredients (butter, milk, eggs etc) out of the fridge in good time so that they are at room temperature. An exception to this rule is for shortcrust pastry, which should only be prepared with cold ingredients.
- If the surface gets too dark during baking, then cover the baked goods with a layer of baking parchment.
- To check if a gluten-free cake is cooked, stick a toothpick into the middle after the end of the stated baking time. It should come out clean.
- Storage: Shortcrust pastry biscuits keep longer if they are stored in a tin. However, special cake tins are more suitable for gateaux and cakes.