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| Use dry measures for dry ingredients; you level the oats, flour and sugar. Flour is pre-sifted out of the bag. Scoop in the measure and level. |
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| So many types of brown sugar. Use the correct one that the recipe calls for. |
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| Brown sugar is pressed into the measure to push the air out. |
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| Zest is the top layer of the oily skin; do not take the bitter white. You can use a zester as shown or a fine grater. |
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| Press the base of a square into the pan using parchment paper, or wax paper. |
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