Ginger Torte

• 4 ozs marg.
• 2 rounded tablespoons castor sugar
• 1 ½ tea cups S.R. flour (6 ozs.)
• 1 level teaspoon ground ginger
• 2 rounded tablespoons biscut crumbs (digestives or snaps) (2 biscuits)

Make like shortbread in two rounds

Filling:- Cream 2 ozs. each marg. and sugar and beat in ¼ teaspoon ground ginger.

Ice top with white icing and stick in bits of C.ginger