Doing it for the Veterans

Potential fines for chocolate chips in Anzac biscuits says Veterans’ Affairs

Originally published by Callan Boys for Good Food, 20 April  2019

A delicious combination of coconut, rolled oats and golden syrup makes the Anzac biscuit a perennial favourite of Australian cake stalls. With consumption of the treat set to peak on Anzac Day this Thursday, the Department of Veterans’ Affairs (DVA) is requesting individuals and organisations selling the biscuit to respect its traditional recipe.

“The biscuits must be called ‘Anzac biscuits’ not ‘Anzac cookies’ or any other term,” said a spokesperson for Veterans’ Affairs.

A delicious combination of coconut, rolled oats and golden syrup makes the Anzac biscuit a perennial favourite of Australian cake stalls. With consumption of the treat set to peak on Anzac Day this Thursday, the Department of Veterans’ Affairs (DVA) is requesting individuals and organisations selling the biscuit to respect its traditional recipe.

“The biscuits must be called ‘Anzac biscuits’ not ‘Anzac cookies’ or any other term,” said a spokesperson for Veterans’ Affairs.

“There may be some substitution of ingredients for people who are gluten or lactose intolerant,” the spokesperson said, but “definitely no addition of new ingredients that alter the traditional biscuit and its taste such as egg, chocolate chips or almonds”.

A permit must be issued from Veterans’ Affairs to sell products using the word “Anzac”. Under the Crimes Act 1914, a penalty of up to $10,200 for an individual and $51,000 for a body corporate may be imposed for “Anzac” misuse.

“Permits for Anzac biscuits are generally quickly approved as long as other regulations are met,” the DVA spokesperson said.

Gelato Messina was asked by Veterans’ Affairs to change the name of its “Anzac Bikkie” gelato to “Anzac Biscuit”, a spokeswoman for the national dessert chain said. The special edition flavour featuring the chewy biscuit folded through golden syrup and coconut gelato will be released on Anzac Day in all Messina stores for one week.

At Melbourne’s Zero Gradi gelateria, store owner Johnny Di Francesco has created an Anzac biscuit-flavoured gelato sandwich to be sold exclusively on April 25 and coated with freeze-dried raspberry or chocolate.