Happy New Year, Fresh Fiction folks! Thank you so much for inviting me to join you today and for helping celebrate the release of my tenth historical novel, A Bound Heart, with a three-book giveaway! When I’m not writing and traveling, I’m at home in the kitchen baking. As an author, I enjoy reading about as well as including culinary details in my own historical novels. Doing so lends a richness and authenticity to the story. My characters are historical foodies, for sure! And so, I’m delighted to share this Scottish shortbread recipe from my heroine, Lark MacDougall’s, humble hearth on the Isle of Kerrera in Scotland. This shortbread pairs deliciously with a steaming cup of tea or even coffee. Sláinte! Classic Scottish Shortbread 1 cup unsalted butter, room temperature 1/2 cup confectioners’ sugar or superfine sugar 1/2 teaspoon salt 1 cup oats, traditional or quick 1-1/2 cups all-purpose flour 1. Preheat the oven to 350°F. Lightly grease an 8″ round cake pan. 2. Grind the oats in a blender or food processor. If you don’t have a blender or food processor, use quick oats, rather than traditional. Combine the oats with the remaining ingredients in a bowl and mix…