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1
Weigh all ingredients precisely. Combine buckwheat flour and caster sugar in a bowl. Add the beaten eggs and oil or butter. Work the mixture until a firm, cohesive dough forms — it must hold a clean edge when pressed with a finger without sticking or crumbling apart. Hydration is the controlling variable; if the dough is too dry the stamped motif will crack, if too wet the edges will slump.
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2
Roll the dough on a lightly floured surface to a uniform thickness of 5 mm. Use a round cutter to punch out coins of consistent diameter. Transfer each round to a parchment-lined baking sheet, spacing evenly. Press a family crest or seasonal motif stamp firmly and squarely into the centre of each round. The impression must be sharp and fully defined — a blurred stamp indicates insufficient pressure or dough that is too soft.
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3
Bake at 140–150 °C until the biscuits are just set: pale, with the faintest suggestion of gold at the very edge. The surface should appear dry and matte. Do not allow the colour to deepen further — golden-brown signals over-baking and brittleness incompatible with the required gentle crumble.
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4
Remove from the oven and allow to cool completely on the sheet before handling. When cool, the biscuit should yield a delicate, clean crumble under light bite pressure — neither hard nor sandy. Any piece that has browned, cracked at the stamp, or differs visibly in size from its companions is excluded from a gift or ceremony presentation.