Ginger Layer Shortbread
A simple shortbread traybake with a layer of ginger marmalade sandwiched in the middle.
Ingredients
- 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)
Instructions
- 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.