Preheat oven to 350° F.

Combine the whole wheat flour, sugar, and salt into a large mixing bowl and mix together.

Add the shortening and cut the shortening into the dry ingredients until it’s in pea-sized pieces.

Make a well in the center. Add the water and anise into the middle and slowly work the dry mixture into the water. The dough should be firm and not sticky. Add more flour 1 tablespoon at a time if it’s too sticky. Shape the dough into a ball, wrap in plastic, flatten, and refrigerate for at least 30 minutes.

Prepare a baking sheet(s) with parchment paper, lightly sprayed with baking spray.

After refrigeration, pinch off two small pieces of dough about 15-16 grams or a half tablespoon in size. Roll each out into a rope about 6 inches long.

Place one rope on top of the other at the midpoint of each and then twist twist forming a 2-strand braid. Shape it into a circle and pinch together to close the circle. Place each circle on the baking sheet, leaving a slight space between each cookie.

Brush the top of the cookies with vegan egg wash and sprinkle with sesame seeds if desired.

Bake cookies for 12-15 minutes. Cookies are ready when they are lightly browned on the bottom and firm to the touch. Transfer immediately to a wire rack to cool completely.