Make aniseed sugar. Blend or process ingredients until ground finely.
Bring the water, sugar and butter to the boil in medium saucepan. Add sifted flour; beat with wooden spoon over high heat until mixture comes away from base and side of pan to form a smooth ball. Transfer mixture to small bowl; beat in eggs, one at a time, with electric mixer until mixture becomes glossy.
Spoon mixture into piping bag fitted with a 1cm fluted tube.
Heat oil in large saucepan; pipe 6cm (2¼-inch) lengths of batter into oil (cut off lengths with a knife). Deep-fry churros, in batches, about 6 minutes or until browned lightly and crisp. Drain on absorbent paper.