The Anzac biscuit is a sweet biscuit of rolled oats, flour, sugar, butter and golden syrup, often with coconut, long associated with the Australian and New Zealand Army Corps of World War I.

Anzac biscuits are made with rolled oats, flour, sugar, butter, golden syrup, baking soda, boiling water and optionally desiccated coconut. They have long been associated with the Australian and New Zealand Army Corps of World War I and are thought to have been sent by wives and women's groups to soldiers abroad because they kept well. The earliest known recipe joining the two words, for ANZAC ginger biscuits, appeared in Perth in June 1916, and the War Chest Cookery Book (Sydney, 1917) held the first recipes resembling the modern biscuit. They are still sold to raise funds for the Returned and Services League of Australia.

Where to eat Anzac Biscuit in Brisbane

The editor picks for Anzac Biscuit in Brisbane are still in research. Meanwhile, see the Brisbane signature-dishes index or the Brisbane food guide.

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Make it at home

Serves 24

Ingredients

  • 1 cup rolled oats
  • 1 cup plain flour
  • 1 cup sugar
  • 3/4 cup desiccated coconut
  • 125g butter
  • 2 tbsp golden syrup
  • 1/2 tsp baking soda
  • 2 tbsp boiling water

Method

  1. Preheat oven to 160°C. Line two trays with baking paper.
  2. Combine oats, flour, sugar and coconut in a bowl.
  3. Melt butter and golden syrup in a saucepan over low heat.
  4. Dissolve baking soda in boiling water; add to butter mixture (it will foam).
  5. Pour over dry ingredients and mix.
  6. Roll tablespoons of mixture into balls and place on trays, flattening slightly.
  7. Bake 15 minutes until golden. Cool on trays before transferring.

Editor tip. Store the biscuits in a sealed tin once cool; they keep well, which is why they are thought to have been sent to soldiers abroad.

Common allergens: Gluten, Dairy.