Melt the palm fat in a pot. Place it into a bowl and leave it to cool down at room temperature. Now place the star anis seeds into a frying pan without any fat, and roast them until they are light yellow. Leave them to cool and then crumble them to a fine powder with a pestle and mortar. Mix the flour, corn flour, baking powder and anis seeds.
With an electric hand mixer mix in the sugar, vanilla flavouring, 1 pinch of salt and palm fat. Add the eggs one by one. Now add the flour mixture and mix to a smooth though.
Heat up your waffle maker and brush it with a little oil. Scoop our about ⅕ of the dough and bake them golden brown. Let them cool on a plate. Now produce more waffles with the rest of the though. Break the waffles into heart shaped pieces, and keep them in a biscuit tin until you are ready to eat them.
Tripp: You can keep these biscuits in a biscuit tin up to 2 weeks.