Preheat the oven to 160ᵒC with a fan.
Line two baking trays with parchment paper.
Cream butter and light muscovado sugar until well combined. The color will turn into a light creamy cappuccino.
Fold in buckwheat flour and mix until well combined.
Scoop and divide the dough into 16 equal parts then shape into balls.
Place the cookie dough balls on the lined baking trays and make sure to have even spacing.
Flatten each dough until 1cm thick.
Refrigerate for at least 1 hour. This will prevent the cookies from spreading too much during baking.
Bake the cookies for 20 minutes until golden brown.
Let the cookies rest on the baking trays for another 15 minutes.
To finish, transfer to a wire rack to cool. Enjoy!