Preheat the oven to 180℃/356℉. Bring a small saucepan to a medium heat, add the whole aniseed. Toast until fragrant, approx. 2-3 minutes. Set aside.
In a large bowl, add the sugar, melted butter, egg and milk together. Mix until mostly combined.
In a medium bowl, mix the flour, milk powder, baking powder and salt together and mix well. Note: you can add the spices and dried nartjie to the dry ingredients if you wish.
Add the dry ingredients to the wet ingredients followed by the spices and dried naartjie (if you haven't add it yet)
Using a spatual, mix until well combined and there are no flour pockets left.
Press the batter into your 23 x 33cm baking tray and spread evenly using a spatula or your hands. Bake for 45 minutes.
Meanwhile, make the syrups by adding water, sugar, cinnamon stick and cardamom to a small saucepan and bring to a medium heat. Stir and simmer until the liquid has reduced by 2/3rd. Set aside.
Use a toothpick or skewer to poke holes throughout the surface. Using a serrated knife slice the sponge into 32 rusks. Note: see recipe video for reference
Brush the syrup all over the surface of the sectioned sponge. Make sure to use all the liquid. Sprinkle over the desiccated coconut and light press the coconut down. Using a butter knife of small soffrito spatula to gently lift each sectioned rusk and place on a lined baking tray. Spread evenly to ensure effective drying in the oven.
Drying: Preheat the oven to 90℃/194℉. Place in the oven, with the door slightly ajar, using a cloth or wooden spoon, and dry for 6 hours or until fully dried (overnight can also be an option). Note: the rusks must be fully dried otherwise they'll slowly start to soften and stale. They also harden as the cooldown.
Once dried, you can get dunkin! Enjoy this one.
