Instructions

1. Mix the dough: Combine flour, baking powder, sugar, aniseed, cloves, orange zest and salt. Rub in the butter until the mixture resembles coarse crumbs. Stir in the egg, orange juice and vanilla, then add water a teaspoon at a time until a firm dough comes together. Knead briefly to smooth it, wrap and chill for 30 minutes.
2. Prepare: Heat the oven to 180°C (fan 160°C). Line two trays and spread the sesame seeds on a plate. Divide the dough into 20 equal pieces, keeping unused pieces covered.
3. Shape the eights: Roll each piece into a rope about 18cm long. Join the ends firmly to form a ring, then twist once and lay it down as a figure eight. Press the crossing point lightly so it holds. Keep both holes open, at least 1cm across, to allow for expansion.
4. Coat: Press the upper face gently into the sesame seeds. If the surface is too dry for them to stick, brush very lightly with water first. Place seed-side up on the trays, leaving room between biscuits.
5. Bake: Bake one tray at a time for 18-22 minutes, allowing up to 45 minutes of oven use for both trays. The biscuits should be golden underneath and dry at the edges. Leave on the tray for 5 minutes, then transfer to a rack to cool completely and crisp up.