In four weeks (and one day), Dragon Knight’s Ring will release into the world. I’m beginning to feel a sense of sadness, but trust me everyone, the Dragon Knights will nae vanish into the mists of the Highlands.
From now until the 12th of August, I will be celebrating this special and unique book–Adam and Meggie’s story.
Just a reminder…Dragon Knight’s Ring is available (digital) for pre-order at a special discounted price of only $2.99! Grab your copy here!
Also, there is an excerpt with new pages added to my website. For a peek, click here!
Just another shout-out! If you would like to share one of your recipes in the tavern, please send me an email to: firstname.lastname@example.org
Since Meggie loves to cook and bake, this special treat is one she is fond of and also in my home, too. I love shortbread and have been making these buttery treats for decades. You might want to make two batches, since once you’ve had a bite, you may want to grab another one. They’re great with tea or a “wee” dram.
½ cup butter, softened
½ cup powdered sugar
2 ½ teaspoons grated lemon peel
1 cup unsifted flour
Preheat oven to 325 degrees.
Cream the butter until it is light. Mix in the powdered sugar and lemon peel. Now mix in flour until just combined. Place dough on board and knead until smooth. Spray your shortbread pan (If you don’t have a ceramic shortbread pan, you can use a round can pan).
Firmly press the dough into your pan. Prick the entire surface with a fork, and bake the shortbread for 30-35 minutes, or until lightly browned. Let the shortbread cool in its pan for about 10 minutes. Loosen the edges with a knife and flip the pan over onto a wooden cutting board. Cut the shortbread into serving pieces while it is still warm.