Sometimes Derek asks me to do some baking for business meetings at work.
Home baking breaks the ice, introduces a homely air, and helps to relax the atmosphere. And if he clinches the deal I always take the credit, if my baking has been involved.
Ruled out are squidgy cakes; meringues, flaky pastry, sprinkles, runny fillings, and creamy toppings. As I have said elsewhere, sitting at a business meeting with shards of meringue pattering onto your lap, or jam running down your sleeve, does not conduce to dignified discussion. Like spaghetti bolognese and knickerbocker glories on a first date, these are best avoided.
Last Sunday evening, I made Pecan Shortbreads for a Monday morning meeting. These are easy to make and have the advantage of being rolled into balls and placed on the baking tray rather than rolled out flat and cut, which is helpful when your kitchen table is piled high with laundry, homework, books, kit bags and general Sunday evening clutter, leaving little space for baking prep.
Pecan Shortbreads
(adapted from The Great British Bake Off book, 2014)
80g pecan halves, plus pecan halves for decoration
250g plain flour
175g butter at room temp
85g icing sugar, sifted
1/2 tsp vanilla extract
Preheat oven to Gas 4/180c
Toast the pecans for 5-7 minutes, but do not toast those reserved for decoration.
When cool, chop finely.
Beat butter until very smooth and soft, but not oily. Add the icing sugar tablespoon by tablespoon until fully incorporated. (If you are using a free standing mixer, have it on the lowest setting).
Add the vanilla extract and beat until well incorporated. Add the plain flour and chopped nuts, and mix thoroughly until a stiffish dough is formed.
Flour your fingers; take a walnut sized piece of dough, and roll into a ball, then pat into a small fat disc and place on the baking tray. Top with an untoasted pecan half. Continue, placing the biscuits a little apart on the tray until all the dough is used up. (I weigh each piece at 16g. I know this would have some people screaming with frustration, but I find it reassuring.)
Bake in the preheated oven for 15-20 minutes, depending on your oven, and the size of your biscuits, until the underside looks fully cooked, and the top of the biscuits are tinged golden.
Transfer onto a wire rack to cool. When cool, dredge with icing sugar. These keep for 2 or 3 days in an airtight tin.