Liquorice sweets are made from real liquorice root and aniseed. It was used traditionally as a palatable medicine to alleviate cold and flu symptoms, but it can also be enjoyed as a sweet treat, particularly if you love the distinctive aniseed flavour. This recipe produces a tray of around 15 to 20 liquorice strings of 15 cm (6 inches) in length.
Add 250 ml (1 cup) of black treacle to a medium sized saucepan. Heat over a medium heat for five to 10 minutes, or until the treacle is thoroughly warmed. Heat gently, and do not allow it to boil or bubble.
Add 5 ml (1 tsp) each of liquorice root powder and dried anise powder to the treacle. Stir well to incorporate the powder throughout the mixture.
Add 125 ml (1/2 cup) of flour to the mixture and stir it in thoroughly. Continue adding flour, a few spoons at a time and up to 250 ml (1 cup) in total, until a thick, workable paste is formed.
Remove the dough from the pan and place on a flat surface, such as a counter or cutting board. Shape the liquorice dough into several long tubes, about 1.25 cm (1/2 inch) in thickness and 15 cm (6 inches) in length.
Roll the liquorice tubes in icing sugar and place on a baking tray to dry. Wait one to two hours for the confection to harden, and then store it in a glass jar or plastic storage bag until ready to eat.