1.Beat butter and sifted icing sugar in medium bowl with electric mixer until light and fluffy. Add sifted flours and aniseed, in 2 batches, beating on low speed after each addition, only until combined. Knead on floured surface until smooth. Cover; refrigerate 1 hour.
2.Preheat oven to 150°C/300°F. Grease oven trays.
3.Roll dough between sheets of baking paper until 5mm (¼ inch) thick. Cut 36 x 6cm (2½-inch) rounds from dough; place on oven trays about 2.5cm (1 inch) apart. Refrigerate 15 minutes.
4.Bake biscuits about 12 to 14 minutes; cool on trays.
To freeze: make dough up to end of step 1 and freeze for up to 2 months. Thaw in the refrigerator for 2 to 3 hours. Continue recipe from step 2.Note