Preheat the oven to 170°C and line a tray with parchment.
Cream butter, sugar, and honey until pale and fluffy.
Rub in both flours and salt until the mixture looks like breadcrumbs.
Press into a dough and flatten on the tray to 1cm thickness.
Prick with a fork and chill in the fridge for 25 minutes.
Bake for 35 minutes until pale golden and leave to cool.
Whisk egg whites to soft peaks and fold in icing sugar.
Add lemon juice and beat until stiff, matte peaks form.
Cut the cooled shortbread into a Westie shape using a template.
Spread royal icing over the biscuit leaving a 1cm border.
Apply fondant eyes, nose, and collar to finish the decoration.