I have many traybake recipes using ginger. I have a Ginger Cake recipe. And I have several other ginger recipes that involve shortbread. But why not add another one?! If you’re looking for an easy bake (it’s not altogether a quick bake, as it takes about 45 minutes in the oven) then this Ginger Layer Shortbread is for you.
Preparation is quick and easy, and as simple as rubbing butter into flour and then adding sugar. You then press half the mixture into your traybake tin. And then, carefully, very carefully, you spread this bottom layer with some ginger marmalade/jam. Then top with the remaining shortbread mixture and bake. As simple as that.
The resulting traybake is buttery and crumbly and the jam hardens a little in the middle and makes for a nice crunchy layer. You could, of course, use other jams. But the ginger marmalade, especially if – like mine – it has little pieces of ginger in there, gives a spicy kick to this Ginger Layer Shortbread.
Now, Little Miss Traybakes happily tucked into one of these squares, then declared it to be ‘very gingery’ and didn’t go near the biscuit tin until there was something new in there. So, it might not be for everyone. In that case, you know your family, and adjust your jam preferences accordingly!
Ginger Layer Shortbread
- 8 oz or 225g plain flour (all-purpose flour)
- pinch of salt
- 4 oz or 110g butter
- 3 oz or 85g sugar
- 6 tbsp ginger marmalade (or enough to cover base)
- Line a 7 inch/18cm square tin and preheat oven to 350F/180C.
- Sift the flour and salt. Rub in the butter and add sugar.
- Press half of the mixture into the prepared tin. Spread the ginger marmalade over and cover with the remaining mixture. Press down lightly.
- Bake in a moderate oven (350F/180C) for 45-50 minutes.
- Cut into squares or fingers while hot. Leave in the tin to cool. Dust with sugar, if preferred.