Astro Girls

ASTROGirls

Surrey author Isha Panesar publishes her first book just in time for Christmas

Local novelist Isha Panesar has just published her debut fantasy sci-fi novel ‘Astro Girls’ and with Christmas just around the corner this could be the perfect present.

Isha has always been interested in astrology, spiritualism, and fantasy and this is where she finds her creative inspiration for the book.

Available to purchase from 19 November, Isha tells us what the book is all about.

“When twelve-year-old Arianna learns an asteroid threatens to wipe out Earth, she’s terrified. But the impending disaster vanishes as mysteriously as it appeared, leaving her to wonder if it was nothing more than a strange dream. What’s more mysterious is discovering her eleven new best friends shared a similar experience.

Together, they travel to the woods behind her new school to investigate the details of their shared dreams, only to discover it’s all real. Gifted with superpowers and given a terrifying task, the girls work together to fulfil their promise. Then one girl goes missing, and the remaining eleven must do everything they can to bring their friend home.

Transported to another world, they encounter wild creatures, strange lands, newfound friends, and a villain determined to destroy everything to steal the source of the girls’ powers. Time is running out. They must rescue their friend, save the day and return home for if they fail, more than Earth is in danger. The fate of the entire universe is at stake.”

This is a book full of fantasy, intrigue and adventure and is the perfect read for teenagers or young adults.

The novel will be available to buy on amazon or directly through astrogirlsofficial.com

www.astrogirlsofficial.com Twitter girls_astro Astro Girls Book @astrogirlsbook

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1.5 HOURS

SERVES - 16

USE GLUTEN FREE FLOUR TO MAKE THESE GLUTEN FREE

INGREDIENTS

100G CASTER SUGAR 225G UNSALTED BUTTER, SOFTENED 2 LARGE EGG YOLKS 250G PLAIN FLOUR 75G ICING SUGAR 1/4 TSP VANILLA EXTRACT 100G RASPBERRY JAM (SMOOTH)

METHOD

PRE-HEAT THE OVEN TO 140C FAN. DRAW TWO 22CM CIRCLES ON DIFFERENT SHEETS OF BAKING PAPER WITH A PENCIL. WITH A WOODEN SPOON OR MIXER, BEAT THE SUGAR AND 175G BUTTER UNTIL EVENLY MIXED. ADD THE EGG YOLKS. SIFT IN THE FLOUR AND A PINCH OF SALT. MIX TO A DOUGH WITH YOUR HANDS - DON’T OVERWORK THE DOUGH.

SHAPE INTO 2 DISCS, 2CM THICK. PUT ONE IN THE MIDDLE OF ONE OF THE CIRCLES ON THE BAKING PAPER. COVER THE DOUGH WITH A SHEET OF CLING FILM, THEN ROLL OUT TO A 22CM ROUND, THE CIRCLE WILL GUIDE YOU. REMOVE THE CLING FILM AND PRICK THE DOUGH ALL OVER WITH A FORK. PLACE ON A BAKING SHEET AND CHILL FOR 20 MINUTES. REPEAT WITH THE OTHER ONE BUT CUT A HOLE IN THE MIDDLE TO CREATE THE JAMMY DODGER SHAPE.

BAKE BOTH BISCUITS FOR 25-30 MINUTES UNTIL LIGHT GOLDEN. PLACE ON A COOLING RACK AND LEAVE UNTIL COOL (CAREFUL THEY ARE DELICATE).

BEAT 50G BUTTER WITH THE ICING SUGAR AND VANILLA UNTIL FLUFFY. SPREAD ON THE UNCUT BISCUIT. SPREAD 75G OF THE JAM ON THE BUTTERCREAM. PLACE THE OTHER BISCUIT ON TOP THEN CAREFULLY FILL THE CUTOUT WITH THE REST OF THE JAM.