From traditional to ice-cream filled, where to find Anzac biscuits in Sydney this weekend

Anzac biscuits are a national treasure and a much-loved teatime treat. Their origins trace back to World War I, when the syrupy, oaty snaps were sent to soldiers on the front line. They can keep for weeks, but in our experience, are lucky to last a day. Here are some of the best Anzac and Anzac-adjacent biscuits in Sydney, plus two easy recipes from Helen Goh and Stephanie Alexander to try at home.

Humble, Surry Hills

Humble bakery’s Anzac biscuits join the ranks this weekend alongside finger buns and lamingtons, sold individually ($5.50) or in a pack of three ($15). Not fussed about tradition? Go the filled version, two biscuits sandwiched with apricot and golden syrup jam and rosemary dark chocolate ganache ($12).

Sat and Sun 8am - 2pm, Mon 7am - 3pm
Shop 2/50 Holt St, Surry Hills, humblesydney.com

Rollers, Manly

Two years on from the viral crookie moment, Rollers in Manly has created an Anzac iteration, made from laminated croissant dough and Anzac biscuit dough, swirled together and baked, then finished with butterscotch and oat crumble ($13).

Sat 6am - 2pm, Sun 7am - 2pm, Mon 7am - 3pm
19 Rialto Lane, Manly, rollersbakehouse.com

Maggio’s, Cammeray & North Ryde

After two decades of baking standard issue Anzac biscuits for Maggio’s, co-owner Carlo Maggio is bending the rules this year. He’s debuted an Anzac croissant filled with golden syrup custard and topped with an Anzac biscuit– and it’s sold out every day so far.

Sat 6am - 2pm and Mon 6:30am - 3pm at 463 Miller St and 457 Miller St Cammeray; Sat and Mon 7am - 3pm at Unit 8/144 Coxs Rd, North Ryde, maggios.com.au

The Dry Dock, Balmain

After you’ve scoffed your lamb and rosemary sausage roll at The Dry Dock this weekend, move on to their dessert special: an Anzac biscuit ice-cream sandwich made from two bronzed biscuits filled with fior di latte ice-cream and salted caramel ($14).

Sat and Sun 11am - 12am, Mon 11:30am - 12am
22 Cameron St, Balmain, thedrydock.com.au

Bobo Bakery, Paddington & Bondi

Bobo Bakery’s Rowan Attwell is bringing a brigade of Anzac-inspired treats to her market stand this weekend, including chunky Anzac biscuits ($7) made with Pepe Saya butter and sprinkled with Maldon sea salt flakes. There will also be an Anzac brownie ($8.50), and a blueberry and apple bun with Anzac crumble ($11).

Sat 10am - 4pm, at Paddington Markets, 395 Oxford St, Paddington and Sun 10am - 4pm at Bondi Markets, Bondi Beach Public School, Campbell Parade and Warners Ave

Baker Bleu, Double Bay

Like your Anzac biscuits on the snappier side? Baker Bleu’s Anzac biscuits ($4.50) bring the crunch, made with golden syrup, coconut and rolled oats, finished with a scattering of sea salt. The biscuits are baked larger and flatter than most, allowing them to develop a crisp, caramelised edge.

Sat and Mon 7am - 2pm
2 Guilfoyle Ave, Double Bay, bakerbleu.com.au

Dolly’s Donuts, Glenbrook

Dolly’s Donuts is taking a few liberties with the Anzac biscuit recipe, reworking it as a brioche doughnut, stuffed with Anzac cheesecake, coated in a golden syrup glaze and scattered with crumbs. At least it’s round.

Sat 5am - 4:30pm, Sun 8:30am - 4:30pm
5 Wascoe Street, Glenbrook, dollysdonuts.com.au

The best (and worst) supermarket Anzac biscuits

Which are the best and worst supermarket Anzac biscuits? Good Food Guide co-editor Frank Sweet blind taste-tested eight Anzac biscuits and found more flunks than slam dunks. From the crunchy and dry to the gooey and chewy, here’s the way the cookies crumbled.

Helen Goh’s Anzac biscuit recipe

Freshly baked is always best. Helen Goh’s Anzac biscuit recipe stays true to the storied foundations of the Anzac biscuit with two respectful refinements. She uses a blend of desiccated and shredded coconut, lightly toasted beforehand to deepen the aroma and add a more complex texture. A final delicate sprinkle of flaky sea salt is added to sharpen the buttery, caramel notes of the sugar.

Stephanie Alexander’s Anzac biscuit recipe

For many Australian households, Stephanie Alexander’s book The Cook’s Companion is the ultimate kitchen bible. Yet she recently discovered that her recipe for Anzac biscuits had been accidentally omitted from the latest edition. Thankfully, you can find a copy of it here. Save it in the Good Food app so it’s never lost again.

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