The aniseed spice contains an essential oil that can relieve cramps - a good thing for gastrointestinal complaints! In aniseed bread, the spice also plays the main role in terms of taste.
If you want to add more fibre to your aniseed bread, you can replace the spelt flour type 1050 with wholemeal spelt flour.
In a bowl, stir the flour, anise, baking powder and salt together until thoroughly combined.
In a separate bowl, beat the butter until light and fluffy. Beat in the sugar, eggs and lemon zest until smooth.
Gradually, stir the flour mixture into the butter mixture until a smooth dough is formed. Divide the dough into 4 portions. Roll each portion into a 3-4 cm (approximately 1 1/4 - 1 1/2 inch) wide log. Chill for at least 1 hour.
Preheat oven to 180°C (approximately 350°F). Place the dough on a parchment paper lined baking sheet, making sure each portion is a few inches from the other. Bake for 25 minutes.
Immediately cut the logs into 1 cm (approximately 1/2 inch) thick cookies. Place on the baking sheet and bake for an additional 5 minutes.