The Anzac biscuit is a buttery oat biscuit made with golden syrup, desiccated coconut and baking soda. The texture stays chewy or crisp depending on bake time; the recipe is regulated by law in NZ.

The earliest Anzac biscuit recipe combining 'Anzac' (Australian and New Zealand Army Corps) with the name appeared in Perth, June 1916. The recipe matching today's biscuit was documented in Adelaide late 1919 or early 1920. The biscuits were sent by wives and women's groups to WWI soldiers because the ingredients (oats, golden syrup, butter, flour) don't spoil and the biscuits keep well during naval transport. Today both NZ and Australia regulate commercial production: Anzac biscuits must be sold as 'biscuits' or 'slice' (never 'cookies'), and recipes can't deviate substantially. The Royal NZ Returned Services' Association sells them annually as a fundraiser.

Where to eat Anzac Biscuit in Auckland

2 editor picks for Anzac Biscuit in Auckland, ranked by editorial score. All Auckland signature dishes · Anzac Biscuit across every city.

Book food experiences in Auckland

See all 1307 food experiences in Auckland

More places near Daily Bread Ponsonby and Amano Bakery

Not on this list, but close by, nearest first. Every one is in our guide with its address, hours and what to order.

Make it at home

Serves Makes 24 biscuits30 minEasy

Ingredients

  • 125g rolled oats
  • 125g desiccated coconut
  • 125g plain flour
  • 175g caster sugar
  • 125g unsalted butter
  • 2 tbsp golden syrup
  • 1 tsp baking soda
  • 2 tbsp boiling water

Method

  1. Preheat oven to 160C. Line two baking trays with paper.
  2. Mix oats, coconut, flour and sugar in a large bowl.
  3. Melt butter and golden syrup together in a small saucepan over low heat.
  4. Combine baking soda with boiling water; pour into butter mixture (will foam).
  5. Pour wet into dry and mix to a stiff dough.
  6. Roll heaped teaspoons into balls, place on trays well spaced, flatten with a fork.
  7. Bake 12-15 minutes until golden. Cool on the tray for 5 minutes before transferring.

Editor tip. 12 minutes makes them chewy; 15 minutes makes them crisp. Cool on the tray (not a rack) or they'll snap.

Common allergens: Gluten, Dairy.