Sift the flour, sugar and salt in a bowl and make a well in the center. Add the shortening, aniseed, and ¼ cup water. Knead with your hands until the mixture forms a soft dough. Cover with a cloth and let it rest for 15 minutes.
Divide the dough into several pieces the size of a walnut. Divide each in half and roll with your hands to make two ropes of about ½ inch wide. Join the ends of two ropes and intertwine, making a braid. Finally, seal the ends to make a ring shape The size of the rosquitas should be between 1-3 inches.
Place the rosquitas on a greased and floured baking sheet (or Silpat). Put in the fridge for two hours (or overnight). Preheat the oven to 325°F, and bake the rosquitas for 15 - 20 minutes or until they are lightly golden. Cool on cooling racks.
Store in an airtight container.
Recipe by PERU DELIGHTS at https://perudelights.com/rosquitas-de-manteca-these-cookies-will-melt-in-your-mouth/