- A rich festive shortbread from the border country. The paste, which is made with a little baking powder, is enriched with ground ginger, flaked almonds, chopped candied peel, lemon zest and vanilla essence. It is rolled into two rectangles which are sandwiched with chopped crystallized ginger as the filling and the edges scalloped. The top is brushed with egg yolk and milk and sprinkled with flaked almonds and sugar, then all baked at 170°C for 45 minutes. It may be scored and cut.