Preheat the oven to 350°F (180°C).
In the bowl of a stand mixer, cream the softened butter and sugar until smooth and fluffy. Incorporate the buckwheat flour, then the egg and mix on medium speed until the dough is homogeneous.
Shape the cookies and place them on a baking sheet lined with parchment paper or a silicone mat. The cookies won’t spread or change shape much, so you can be creative with the shapes.
Bake for 15 min then let cool on the baking sheet before moving.
The cookies will keep a couple of weeks in a sealed container.
These are purposefully dry cookies. The earthy flavor from the buckwheat pairs well with jams of all kinds, or with being dunked in a sweetened tea or coffee.