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