Aniseed sugar is used for flavouring cakes, sponges, biscuits and creams. The proportion of aniseed to sugar varies according to the strength of flavour required. For instance, for a cake, 2 tablespoons aniseed are added to 1 pound of castor sugar. For creams and custards, however, the proportion can go up to 4 ounces of aniseed to 1 pound of castor sugar.
To make aniseed sugar, clean the ani-seed by rubbing the seeds on a sieve to remove the stalks. Dry them in a very cool oven for about 6 hours and then pound in a mortar with the sugar until it is very fine. Push through a fine sieve and use.