Buckwheat Shortbread Cookies
Combine the buckwheat flour, sugar, vanilla, orange zest and salt in a large bowl. Make a well center and add the egg. Distribute the butter over the top and mix with a pastry cutter or two forks. Quickly knead with hands to form a smooth dough. Wrap with plastic wrap and refrigerate for about 30 minutes.
Preheat the oven to 180°C / 350°F. Line a baking sheet with parchment paper.
Roll the dough out onto a floured surface to about 1/8 inch thick. Cut into flower shapes using a cookie cutter and place on the prepared baking sheet. Bake for 10 minutes, until golden brown.
Remove the cookies from the oven and cool on a wire rack. Store in an airtight container.