Once considered a festive food consumed only on Christmas or on Hogmanay, the Scottish New Year's Eve, shortbread has evolved into a treat enjoyed year-round—and there are as many variations of it as days in the calendar. Queen Victoria liked hers seasoned with salt; classic shortbread from the town of Goosnargh in Lancashire is flavored with coriander and caraway; shortbread from Pitcaithly, in Scotland, is made with orange peel and almonds; the Scottish baking company Walkers, founded in 1898, has a ginger version of it. Less variation exists in the shape of the cookie. The dough is often pressed into circular molds with intricate designs, to make it recall the Yule bannock, an ancient, rounded and notched cake said to resemble the sun. Finger shapes are also common, as are the wedges called petticoat tails, reminiscent of bell-shaped crinolines and supposedly favored by Mary, Queen of Scots.