In a bowl, combine the flour, instant yeast, sugar, salt, beaten egg and 1/2 cup of warm water
Incorporate the 3 tablespoons of melted butter and knead the mixture on a table top until you have a soft and homogeneous dough that can be extended.
Make a ball and let it rest on a lightly greased plate. Cover with a kitchen cloth for an hour or until volume is doubled.
When the hour is up, knead again and use the rolling pin to extend it on the floured table top until you have a half-inch-thick rectangle.
Coat the dough with butter and spread it with 2 tablespoons of aniseed, 1 1/2 cup of brown sugar and 1 1/2 cup of grated white cheese.
Make a cylinder-shaped roll with the dough and cut it into smaller rolls to form approximately 3/4-inch golfeados.
Place the golfeados on a greased baking sheet. Cover with a kitchen cloth and let rest for half an hour.
Preheat the oven to 350º F. In a small pot over medium-low heat, prepare the syrup with 1/2 cup of brown sugar, 1/3 cup of water and a tablespoon of aniseed. Stir constantly to syrup consistency.
Bake the golfeados for 20 minutes or until light golden brown. Take them out and thoroughly coat them in the papelón syrup, sprinkle with grated cheese and bake for another 5 minutes.