First, Cream the Butter and Sugar by Emelia Jackson

  • The only chocolate-chip cookie recipe you'll ever need

    The only chocolate-chip cookie recipe you'll ever need (page 26)

    from First, Cream the Butter and Sugar First, Cream the Butter and Sugar by Emelia Jackson

    • Categories: Cookies, biscuits & crackers; Afternoon tea
    • Ingredients: plain flour; sea salt flakes; butter; light brown sugar; caster sugar; eggs; vanilla bean paste; dark chocolate chips
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Notes about Recipes in this book

  • Lemon, raspberry and white chocolate macarons

    • TinkerTaylor on February 27, 2026

      Delicious macarons - not perfect for my first attempt but when paired with the fillings it all tasted great! They definitely ended up smaller (despite following the size guide when piping) so would make it bigger next time, and found that the ganache and lemon curd recipe made considerably more than needed. Would half the ganache recipe next time. Because the macarons were so small, I only used about a quarter of a raspberry in each.

  • Caramel lace biscuits

    • Vegetablesinisolation on March 24, 2023

      I wasnt aware how much these biscuits spread, they sprrad a lot but still very deliicious.

    • pomona on October 07, 2024

      First: so so so delicious. I added Urfa chill for a bit of smoky, fruitiness. Very thin, very crispy. However not all the melted butter combined with the other ingredients. I ended up scraping it off when I pulled the dough out of the fridge. A lot more butter came out of the biscuits while baking. Maybe I mis-measured? When I make the again - and I will make them again - I might try halving the butter to see how that goes.

  • Parmesan chilli sables

  • My go-to chocolate fudge cake with malted buttercream

    • jithendri_0pwf35 on May 14, 2026

      Chocolate cake is rich but a bit dry, i would recommend baking for 40-45 minutes to try and make it a bit more moist. The buttercream is far too too grainy, i would add thickened cream to amooth this out ans make it less rich. Also has too much malted powder, i would halve the amount.

  • My go-to vanilla cake

  • Vanilla pound cake

    • TinkerTaylor on March 05, 2026

      Used this recipe to make a 3 layer blueberry and lemon cake - really lovely light and fluffy cake. Make sure to beat the butter and sugar for quite a while! I did it for around 15 minutes, and to get some lemon flavour, added lemon zest to the sugar before beating. The icing is also from the lemon Swiss meringue in buttercream in Emelia’s book.

    • annmcd on April 10, 2026

      My go to butter cake. Never fails! I use a loaf tin and follow the recipe meticulously Orange butter icing adds a little bit of tang.

  • Chocolate Swiss roll

    • kaisha_x5x580 on April 06, 2026

      My sponge was a little over cooked (should jave gone for the 20min not 25min) and it became a cream filled log instead of a roll - but that's my beginner skills on show! I look forward to making it again

  • Honey layer cake (Medovik)

    • DeborahG on October 26, 2023

      The cake layers are delicious and easy to make - quite a zen process. The filling however is awful. A traditional Russian / Ukrainian honey layer cake has a sour cream filling. By substituting a Dulce de Leche cream filling, the entire balance of the cake is destroyed, and rendered so sweet as to be inedible. Even my husband with a sweet tooth (and whose favourite cake IS a honey layer cake) didn’t enjoy it. Next time, I’d use the same recipe for the cake but make half the number of layers (7 would be quite enough, rather than the 14 which the recipe produced) and use a sour cream filling. Something more like the one in Mamushka, which I’m assuming is an authentic recipe.

  • Cherry pie

    • kaisha_x5x580 on May 08, 2026

      The pastry is my go to for sweet pies, and the cherry filling is thick and delicious

  • Crème pâtissière

  • Salted caramel

  • Swiss meringue buttercream

    • angela_woef21 on April 10, 2026

      Excellent recipe! Added vanilla bean paste

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  • ISBN 10 1922351873
  • ISBN 13 9781922351876
  • Linked ISBNs
  • Published Nov 01 2022
  • Format Hardcover
  • Page Count 448
  • Language English
  • Countries Australia
  • Publisher Murdoch

Publishers Text

First, Cream the Butter and Sugar is your new best friend in the kitchen. Whether you’re here for The Only Choc Chip Cookie Recipe You’ll Ever Need, or you’re setting your sights on conquering an Opera Cake, Emelia Jackson has done the homework on behalf of us all. For those who love a homemade cake but don’t love sifting flour (is it really necessary?), and enjoy a shortcut (do the eggs really have to be room temp?), Emelia breaks down the steps that truly matter and dispenses with those that don’t. Packed with advice for every level of home baker, this is the modern baking reassurance you need the night before the birthday party or just because you’d like something sweet on a Monday afternoon.

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