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1
Preheat the oven to 325u00b0F, and get out your springform pan. Line the base with parchment paper.
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2
Put the flour, cornstarch, confectioners' sugar, and butter in a food processor and blitz till combined and just clumping into a pale dough.
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3
Remove the lid, add the aniseeds, then put the lid back on and pulse until the aromatic seeds are well mixed in.
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4
Tip the mixture into the prepared pan and press it out smoothly and patiently until you have an even layer at the bottom of the pan. (Yes, I do know that the aniseeds are indistinguishable from mouse droppings, but I really don't know what can profitably be said on the matter; so ignore it.)
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5
Put it in the oven and bake for 20-25 minutes, until the shortbread is cooked through, slightly gold at the edges but still pale on top.
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6
Remove to a wire rack, and if you want that familiar dotty-patterned shortbread look, gently use the tines of a fork to dimple the surface straight after it comes out of the oven (taking care-the pan is hot); then leave it in the pan for 10 minutes before cutting into 16 slender wedges, still in its pan. Cool for another 20-30 minutes, before lifting out the base of the pan and gently transferring the shortbread wedges to a wire rack or plate.
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7
Serve cool, or eat as warm as you like.
