I thought about sharing the generic shortbread recipe I usually use, with the addition of lavender or bergamot, but I figured there are probably enough recipes like that on the great wide web.
Growing up on Vancouver island, it was very popular to modify recipes with different types of flour and uncommon ingredients. Home to the largest hippy population in Canada, out-of -the - box thinking and creative use of ingredients to formulate new recipes is fairly common place.
For the whole wheat short bread I replaced a portion of the all purpose flour with whole wheat flour, and tossed in a handful of hazelnuts. By no means is this meant to be a "healthier" version of shortbread, but it does have a nice rich, nutty flavor. This shortbread pairs well with a mocha or cappuccino sprinkled with cocoa powder.
Hazelnut & Whole Wheat Short Bread
150g Whole Wheat Flour
300g AP Flour
1. Cream butter and sugar in a stand up mixer or a hand beater
2. Add egg, scrape down the sides.
3. Add the whole wheat flour, then add the AP flour one half at a time.
4. Mix in the hazelnuts.
5. On a floured surface, roll the dough into a log 2 inches thick, wrap in plastic wrap and refrigerate 2 hours.
6. Slice cookies 1 cm thick, sprinkle with sanding sugar and bake at 325 Celsius for 15 minutes.