• 250 g (9 oz/2½ cups) ground almonds (almond meal)
• 160 g (5⅔ oz) licorice gel
• 150 g (5½ oz) caster (superfine) sugar
• 150 g (5½ oz/1 cup) plain (all-purpose) flour
• 110 g (3¾ oz) cocoa
• 25 g (⅘ oz) ground star anise
• 100 g (3½ oz) unsalted butter, melted and cooled

Preheat the oven to 80°C (176°F).

Place all the ingredients, except the butter, in a food processor and pulse to combine. With the motor running, pour in the butter and process until large crumbs form. Scatter over a baking tray and dry in the oven for about 30 minutes or until almost dry — the crumbs should separate but still be a little moist. Set aside.