The other day, a food-in friend was sharing with me the pleasures of eating Guyanese-style Aniseed Biscuits. I have to confess that my memory of the biscuit was not as vivid as his; I vaguely remember large brown flat biscuits with crinkled edges. The biscuits were hard and crisp and they were often broken into pieces when given to us as children.
All the talk about aniseed biscuit and aniseed bread with Pepperpot had us both craving aniseed biscuits. We set out trying to find a recipe. I checked a