Daily Bread Ponsonby ★ 4.4
Daily Bread Ponsonby at 108 Ponsonby Road is the Auckland bakery's brunch counter. Kouign amann, sourdough toast, Coffee Supreme drinks and deli sandwiches.
Order: Kouign amann with a flat white
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
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
- Preheat oven to 160°C. Line two trays with baking paper.
- Combine oats, flour, sugar and coconut in a bowl.
- Melt butter and golden syrup in a saucepan over low heat.
- Dissolve baking soda in boiling water; add to butter mixture (it will foam).
- Pour over dry ingredients and mix.
- Roll tablespoons of mixture into balls and place on trays, flattening slightly.
- Bake 15 minutes until golden. Cool on trays before transferring.
Tip from the editors. The biscuit was designed to last long sea voyages; keep them in a sealed tin and they stay crisp for weeks. The golden syrup gives them the distinctive chewy-crunchy texture.
Where to eat anzac biscuit
Anzac Biscuit in Auckland
Amano Bakery ★ 4.7
Amano Bakery is the all-day pastry sibling of the Amano restaurant on Tyler Street in Britomart, Auckland. Cardamom buns, sourdough, Allpress espresso.
Worth the queue: Cardamom bun
Anzac Biscuit in Brisbane
Flour & Chocolate Patisserie ★ 4.7
Flour & Chocolate on Wynnum Road in Morningside is the cult Brisbane pastry destination. Queues form early and twice-baked almond croissants sell out fast.
Worth the queue: Twice-baked almond croissant
Anzac Biscuit in Sydney
Bourke Street Bakery Surry Hills ★ 4.6
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
Flour and Stone ★ 4.7
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
Iggy's Bread of the World ★ 4.8
Igor Ivanovic's wholesale-and-retail bakery on Macpherson Street, Bronte, Sydney. Open Tue-Sat 7am-2pm; stone-milled sourdough loaves daily.
Worth the queue: Iggy's sourdough loaf
More cities are in research. Want anzac biscuit covered somewhere specific? Tell us where you want to eat.