Biscuits and cookies. Biscuits and cookies will remain soft, they will not bake crisp like those made with sugar so leave them out overnight to dry out a little and put in a container in the morning. Keep them away from your pet dog as he will love them but like chocolate it is dangerous for them as they do not metabolize xylitol and chocolate like humans.

Replacing sugar. If you are using Perfect Sweet in baking use 1/2-3/4 of the quantity of sugar that is recommended in the recipe, for example 1 cup sugar = 1/2 cup of Perfect Sweet. If you have a very sweet tooth you may need 3/4 of a cup depending on your taste.

Sweetness. I always recommend that you start with 1/2 and if the cake is not quite sweet enough after it is baked, sprinkle the Perfect Sweet on top of it (Perfect Sweet is very fine, it is often different to other Xylitols which may have a different mesh or may be a different grade. Xylitol is available in 2 grades: Pharmaceutical and Food Grade. Pharmaceutical is the purest grade, Perfect Sweet is pharmaceutical grade and our customers often tell us that Perfect Sweet is a little sweeter than other brands so you may need less). Another Alternative to sprinkling the Perfect Sweet on the top of a cake that is not sweet enough is to make a little soft icing by adding a very small amount of water to the Perfect Sweet and smoothing it over the top, but remember it will not set hard.

Jams. If you are making jams use 2/3 cup to 1 cup of Perfect Sweet depending on the fruit used. I use 1/2 cup for chutneys, tomato sauce and bottling fruit but you can adjust according to your individual taste. In fact you can replace sugar with Perfect Sweet in most recipes.

Unbaked Sweets. For unbaked sweets like ice-cream and uncooked cheesecakes use 3/4 cup to 1 cup of sugar depending on your individual taste.