History

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.

Common allergens: Gluten, Dairy

Make it at home

Yield Makes 20 biscuitsHands-on 20 minTotal 40 minDifficulty Easy

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.

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

This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.

Where to eat anzac biscuit

Anzac Biscuit in Brisbane

Banneton Bakery ★ 4.5

south-brisbaneTue-Sun 6:30am-3pmWalk-in onlyFrench sourdough and viennoiseries

Banneton Bakery now in South Brisbane (after Woolloongabba) is a Brisbane French baking benchmark. Country sourdough, baguettes, kouign-amann and croissants.

Worth the queue: Country sourdough loaf

5/15 Tribune Street, South Brisbane QLD 4101

Anzac Biscuit in Sydney

Bourke Street Bakery Surry Hills ★ 4.6

surry-hillsMon-Fri 7am-5pm, Sat-Sun 7am-3pmWalk-in onlyOrganic sourdough and lamb-and-harissa sausage rolls

Sydney's most-imitated bakery on Bourke Street, Surry Hills. Open daily from 7am; the bacon-and-egg ciabatta roll is the menu signature, retail till 4pm.

Worth the queue: Pork and fennel sausage roll

633 Bourke Street, Surry Hills NSW 2010

Flour and Stone ★ 4.7

woolloomoolooTue-Fri 7am-3pm, Sat 7am-2pmWalk-in onlyPastry and cakes

Nadine Ingram's pastry bench on Riley Street, Woolloomooloo, Sydney. The morning load of panforte slices, lamingtons and brown-butter cakes is gone by 1pm.

Worth the queue: Panforte slice

53 Riley Street, Woolloomooloo NSW 2011

More cities are in research. Want anzac biscuit covered somewhere specific? Tell us where you want to eat.

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