Instructions: Makes about 24 fingers Total time: 45 minutes

The tangy flavor of these shortbread fingers makes a pleasant change from traditional Christmas shortbread.

Step 1:
Preheat the oven to 300F. Grease an 8-inch square pan.

Step 2:
Into a medium bowl, sift the flour and cornstarch. Add 1/4 cup of the sugar, orange zest, and salt. Using your fingertips, work the butter into the dry ingredients until the mixture resembles fine crumbs.

Step 3:
Knead the mixture until it forms a dough, then press it into the prepared pan. Score the dough into 24 narrow rectangles and prick with the tines of a fork. Sprinkle with the remaining 2 tablespoons of sugar. Bake for 30 minutes, or until a pale golden color.

Step 4:
Remove from the oven and leave the shortbread to cool in the pan until it holds its shape enough to remove to a cooling rack.

Step 5:
When completely cooled, cut the shortbread into fingers along the scored lines. The cookies can be stored in an airtight container for up to 1 week.

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