For those of you not yet familiar with the term procrastibaking, this is a prime example of the genre, and while I have certainly pioneered the practice, the brilliant coinage is one Aya Reina’s — I feel it deserves wider circulation. I was in the middle of the photo shoot for Simply Nigella when I first made these — I was putting off typing up some recipe changes and was suddenly gripped by an urgent need to make these cookies. The star here is the buckwheat, not only because it makes these cookies gluten-free, but mainly because I feel it brings its own nutty flavour and unique texture, creating a cookie that has softness and a shortbready bite, as well as a subtle smokiness. And please read the Additional Information section at the end of the recipe before proceeding. For US cup measures, use the toggle at the top of the ingredients list.
