Halwa tal-Gibnien

Method

Cream the butter and sugar together until light and fluffy, then beat in the eggs one at a time, ensuring each is fully incorporated. Gently fold in the flour with the aniseed and salt until you have a smooth batter. Pour the mixture into a greased and floured rectangular tin and bake at 180°C for 35-40 minutes until golden and a skewer inserted in the centre comes out clean. Allow to cool slightly in the tin before turning out onto a wire rack. Once completely cooled, cut into diamond or square shapes and serve at room temperature.