In a small bowl, combine the sugar and aniseed. Sprinkle a scant 1 tsp. of the sugar mixture over each cracker and tamp down lightly with the bottom of a measuring cup. Prick the crackers all over with a fork or comb and bake until golden brown, about 15 minutes, rotating the baking sheets once from top to bottom and from back to front. Cool the crackers on racks and store in an airtight container for up to 5 days.
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