Anzac Biscuit is a signature dish of Australia; we have verified places to eat it in Brisbane and Sydney.
Anzac Biscuit · Brisbane
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
Anzac Biscuit · Sydney
A biscuit of rolled oats, flour, sugar, butter and golden syrup raised with baking soda, often with desiccated coconut, and sold as a biscuit, not a cookie.
It is thought that Anzac biscuits were sent by wives and women's groups to soldiers abroad because they kept well in transport, and the origin is contested between Australia and New Zealand. The earliest recipe pairing Anzac and biscuit, from Perth in 1916, was for ginger biscuits with no oats. The first recorded coconut version is from Adelaide in 1924. Commercial products must be sold as biscuits or slices, not cookies.
Where to eat Anzac Biscuit in Sydney: the editor picks
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