Boil the water with rock candy until the rock candy is dissolved. Remove from the heat and let the butter melt in the solution. Let the mixture cool down.
Now stir in the flour, eggs, cinnamon and anise. I take about 3 teaspoons of cinnamon, 2 teaspoons of ground and 1 teaspoon of whole aniseed. The more, the stronger the taste.
Bake with a little butter in the croissant iron and then roll up immediately. The waffles cool down very quickly and can then no longer be rolled. Let the waffles cool down on a wire rack.
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