Sift the dry ingredients and mix them with the butter.
Incorporate the egg yolks and the anise water.
Work the dough with your hands until it gets smooth. At this point, form rolls of about 18 cm long and 1 cm diameter with it.
Place the rolls on a previously greased baking tin (make sure to leave a small space of separation between one another).
Bake the dough (175 ºC / 350ºF) for a space of 25 minutes, until it acquires a light brown color. Leave to cool, afterward.
Gather all the ingredients allocated for the honey, and boil them together for a space of 40 minutes to 113 ° C (238 ° F) until the mixture has turned into a soft ball (in case you do not own a candy thermometer, you can fill a glass with cold water and let a drop of honey fall into it, taking notice whether or not a soft ball forms once into it. Leave to cool.
Take the baking tin with the previously laid rolls (one beside the other) on it, and start pouring the honey on top of it.
Repeat the latter operation by placing an additional layer of rolls (again: one beside the other), but this time transversal to the previous layer, and covering it with honey as well.
A final third layer should be added in a similar fashion (this time utilizing all the remaining honey).
Colored sweets can be sprinkled on top of everything, as a decorative option.