A truly masterful baking companion

FIRST, CREAM THE BUTTER AND SUGAR

Emelia Jackson Loot (R557) Murdoch

EMELIA JACKSON finished in third place in the 2014 season of MasterChef Australia and in 2020 won MasterChef Australia: Back to Win. Since then, she has gone on to be one of Australia’s best-known pastry chefs.

Emelia has just brought out her first cookbook, First, Cream the Butter and Sugar.

“Baking was my happy place growing up; however, I don’t think I realised how much I loved baking until I started writing this book.

The book is your new best friend to help you become the best baker you can be. I am a lazy(ish) baker.

I skip steps where I can, and I like to simplify methods to get the same end result.”

Emelia has divided her book into six chapters: For the love of Cookies; Cakes Glorious Cakes; Everyone Loves a Tart; Choux, my greatest Pastry Love;

Yeasty Bakes; and Luscious Fillings, Sauces, and Toppings.

Having always had a very sweet tooth, it was hard to highlight only some of the recipes from the book. Later in life my taste has favoured biscuits and I found much to tempt me in the opening chapter – Dulce de leche sandwiches; The Australians S’more and Chai-spiced macrons immediately activated my sweet taste buds.

From the cake section I found Love cake; Whisky, orange and chocolate cheesecake; and Baklava cake particularly appealing.

Almost all the tarts were tempting and the Queen of Choux delivers from the basic éclair to many ‘ooh la la’inducing delights.

The Yeasty bakes offers much for those who enjoy kneading dough.

Most of the recipes fall into the quite doable category and even those that require more time and skill should not be out of most home bakers’ range.

Emilia Jackson’s “First, Cream the Butter and Sugar” is beautiful to look at and one of the finest baking books I’ve read in a long time.

I suggest you buy it and a gym membership at the same time! | Julian Richfield