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 for Anzac Biscuit in Sydney are still in research. Meanwhile, see the Sydney signature-dishes index or the Sydney food guide.

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Make it at home

Serves 2040 minEasy

Ingredients

  • 125g unsalted butter
  • 2 tbsp golden syrup
  • 1 tsp bicarbonate of soda
  • 2 tbsp boiling water
  • 1 cup rolled oats
  • 1 cup plain flour
  • 1 cup desiccated coconut
  • 1 cup caster sugar
  • Pinch of salt

Method

  1. Heat the oven to 160 degrees Celsius. Line two baking trays with paper.
  2. Melt the butter and golden syrup in a saucepan over low heat.
  3. Dissolve the bicarbonate of soda in the boiling water; stir into the butter mixture (it will froth up).
  4. In a large bowl combine the oats, flour, coconut, sugar and salt. Pour in the butter mixture and stir to combine.
  5. Roll tablespoonfuls into balls and place 5cm apart on the trays. Flatten each ball slightly with a fork.
  6. Bake for 15-18 minutes until golden brown at the edges; the centres will firm as they cool.
  7. Cool on the tray for 5 minutes, then transfer to a wire rack.

Editor tip. Bake to deep gold for a crisper biscuit; remove earlier for a chewy centre. The texture is set entirely by the bake time.

Common allergens: Gluten, Dairy, Tree nuts (coconut).