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Ginger Layer Shortbread

A simple shortbread traybake with a layer of ginger marmalade sandwiched in the middle.
Prep Time 15 mins
Cook Time 45 mins
Course Dessert, Snack
Servings 9 squares


  • 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.
Keyword ginger, shortbread