Microwaved aniseed rusks

Spray a 26 x 17 cm microwaveproof (plastic) container with non-stick spray. (If you have a longer container that fits in the microwave oven, use that instead.)
Sift the cake flour and salt together. Add the instant yeast, aniseed and sugar and mix well.
Beat the eggs, condensed milk and lukewarm water together. Add to the dry ingredients and mix well.
Knead until the dough no longer sticks to your hands. (Add more cake flour if the mixture is too slack.)
Cover with plastic wrap and leave the dough to rise in a warm spot until double in bulk – about 2 hours.
Knead in the grated butter. Knead until the dough no longer sticks to your hands.
Cover once more and leave to rise in a warm spot for about 1 hour or until the dough has risen nicely.
Do not knead down. Take pieces of dough from the dough mass and shape into balls the size of tennis balls.
Pack tightly together in the prepared container. (The container holds 12 balls.)
Microwave for 1 minute on 100 per cent power to activate the yeast. Leave until the rusks have risen nicely and the container is nearly filled with the mixture.
Microwave for 15 minutes uncovered on 100 per cent power. Leave for 5 minutes before turning out.
Break into balls and divide each ball in 4 while slightly warm.
Dry the rusks in a conventional oven at 100 ºC (200 ºF).
Tested in a 600 W microwave oven.