Anzac Biscuit appears as a signature dish in 2 Australia cities. See each city's local variant and where to eat it.
Anzac Biscuit · Brisbane
The Anzac biscuit is a rolled-oat, golden syrup and coconut biscuit baked to ship to Australian troops in WWI. Brisbane bakeries sell them year-round, peaking on Anzac Day.
The Anzac biscuit was developed in WWI when Australian women baked biscuits without eggs (rationed) and with golden syrup as a binder, durable enough to ship to ANZAC troops in Europe and Gallipoli. Rolled oats, desiccated coconut, flour, brown sugar, golden syrup, bicarbonate of soda and butter form the recipe; the dense chewy result keeps for weeks. The biscuit remains a Brisbane and Australian Anzac Day tradition every 25 April. Brisbane bakeries serve them daily as a coffee snack and CWA stalls sell them at every weekend market.
Where to eat in Brisbane:
- Banneton Bakery
- Flour & Chocolate Patisserie
Anzac Biscuit · Sydney
An oat, golden syrup and coconut biscuit, crisp at the edges and chewy in the middle. A reliable Sydney pick. A go-to for inner-city diners.
The Anzac biscuit was created during WW1 as a long-keeping, egg-free biscuit that wives and mothers could send to soldiers on the front. The recipe relies on oats, coconut, golden syrup and butter; no eggs to spoil over the long sea journey. The name 'Anzac' is protected by Australian law and can only be used on the original recipe. Modern Sydney bakeries from Iggy's to Bourke Street keep the version current.
Where to eat in Sydney:
- Bourke Street Bakery Surry Hills
- Flour and Stone
- Iggy's Bread of the World