Emelia Jackson's Recipes

Preheat and prepare pans

 Preheat the oven to 170°C fan-forced. Spray two loaf tins lightly with cooking oil and line with baking paper.

Cream butter and sugars

 In a large mixing bowl, beat the softened butter, brown sugar, and caster sugar together until light and fluffy. Add the molasses and vanilla bean paste and mix until well combined.

Add eggs

 Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.

Combine dry ingredients

 In a separate bowl, sift together the plain flour, ground ginger, ground cinnamon, ground nutmeg, baking powder, and bicarbonate of soda.

Mix wet and dry ingredients

 Gradually fold the dry ingredients into the butter mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined, do not overmix.

Fill tins and bake

 Divide the batter evenly between the prepared loaf tins and smooth the tops. Bake for 25-35 minutes, or until a skewer inserted into the center comes out clean.

Cool and serve

 Allow the loaves to cool in the tins for 10 minutes before transferring to a wire rack to cool completely. Dust with icing sugar before serving.

Preheat the oven

 Preheat the oven to 180°C fan-forced. Line a baking tray with baking paper.

Mix wet ingredients

In a large bowl, whisk together the caster sugar and eggs until smooth. Add the vanilla extract and extra virgin olive oil, mixing until fully combined.

 In a separate bowl, sift together the plain flour and baking powder.

Gradually fold the dry ingredients into the wet mixture until a dough forms. The dough will be slightly sticky.

Add the other ingredients

Fold in the chopped pistachios and sour cherries and mix together until evenly dispersed.

Divide the dough in half and shape each portion into a log about 25cm long and 5cm wide. Place the logs on the prepared tray, leaving space between them.

First bake

Bake for 25–30 minutes, or until the logs are firm to the touch. Remove from the oven and allow to cool for 10–15 minutes.

Slice and second bake

Reduce the oven temperature to 160°C.  Using a serrated knife, slice the logs diagonally into 1–1.5cm thick slices. Place the slices cut-side down on the tray. Bake for 10–15 minutes on each side, until crisp and lightly golden.

Melt chocolate topping (optional)

 Melt the remaining 50g dark chocolate with 3 tsp vegetable oil over a bain-marie or in short bursts in the microwave. Drizzle over cooled biscotti for finishing.

Cool and serve

 Allow biscotti to cool completely on a wire rack before serving or storing in an airtight container.

Preheat oven and prepare tray

Preheat the oven to 180°C fan-forced. Line a baking tray with baking paper.

Combine dry ingredients

In a medium bowl, sift together the plain flour, bicarbonate of soda, baking powder, and sea salt flakes. Set aside.

Cream butter and sugars

 In a large bowl, beat the softened butter, brown sugar, and caster sugar together until light and fluffy.

Add egg and vanilla

Beat in the egg and vanilla bean paste until fully combined.

Incorporate dry ingredients

Gradually fold the flour mixture into the wet ingredients until a soft dough forms. 

Add chocolate chips

Gently fold in the dark chocolate chips until evenly distributed.

Shape dough for storage

Form the dough into 40-50g balls, a cookie scoop makes this step so easy. Wrap tightly in cling film or store in an airtight container. Freeze if desired.

Bake when ready

Preheat the oven to 180°C fan-forced. Place the cookie dough balls on a lined baking tray, leaving space between them. Sprinkle lightly with extra sea salt flakes.Bake for 10–12 minutes, until golden at the edges but still soft in the center. Cool on the tray for a few minutes before transferring to a wire rack.