Ginger Shorties

• 6oz self-raising flour
• 4 level teaspoons ground ginger
• 4

Sieve the flour with the ginger and rub in the butter. Add the sugar and enough beaten egg to bind the mixture together. Turn on to a lightly floured surface, divide mixture in half and knead lightly. Roll into two seven inch circles to fit a shallow cake tin. Place one circle in the tin, spread over the ginger marmalade and then place the other circle on top. Bake at 350°F, 180°C, gas mark 4 f