Cream the butter and sugar.
Add the condensed milk, and mix well.
Mix together the dry ingredients, including either the aniseed or the lemon rind.
Stir the dry ingredients into the creamed mixture.
If the dough seems very soft, chill for 15 to 20 minutes.
the dough out and cut with cookie cutters, or roll into little balls
and squash slightly with a fork or press out with a biscuit gun.
biscuits on baking trays (decorate with cherries if you wish) and bake
for 10 minutes at 180 degrees C, until slightly browned - be careful
not to burn them.
Cool on a cake rack.
Pack into plastic jars suitable for traveling when cold.
Reprinted with permission of Fired-Up Cooking
. To visit Fired-Up Cookings
blog click here.