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The method consists in extracting of soluble substances in dried tea leaf, contained in a porcelain or earthenware pot, by means of freshly boiling water, pouring of the liquor into a white porcelain or earthenware bowl, examination of the organoleptic properties of the infused leaf, and of the liquor. 

Water, Freshly Boiling

Apparatus

 Pot, of white porcelain or glazed earthenware, with its edge partly serrated and provided with a lid, the skirt of which fits loosely inside the pot.

Bowl, of white porcelain or glazed earthenware.

Definitions

The maximum capacities, when the pots are filled to the partly serrated edge, are 310 ± 8 ml for the large pot and 150 ± 4 ml for the small pot.

The inside of the pot may be marked with a groove, or a coloured line, to indicate the volume of water which should be added.

The lid should be loose-fitting and provided with a small hole to allow air to enter when the liquor is being poured out of the pot.

Bowl:

The maximum capacities are 380 ml for the large bowl and 200 ml for the small bowl.

NOTE The diameter of the bowl is such that the pot and lid can rest inside to drain off the liquor

Tolerances:

The tolerances shown in the figure apply to the pots and bowls in use

AND it is recommended that tighter specification should be applied in manufacture.

The recommended masses are given below. These are considered necessary to obtain a reproducible temperature profile during the preparation.

Pot without lid: large, 200 ± 10 g; small, 118 ± 10 g; Bowl: large, 200 ± 20 g; small, 105 ± 20 g.

Weigh, to an accuracy of ± 2 %, a mass of tea corresponding to 2 g of tea per 100 ml of liquor.

Fill the pot containing the tea with freshly boiling water to within 4 to 6 mm of the brim and put on the lid.

Allow the tea to brew for 6 min.

Holding the lid in place so that the infused leaf is held back, pour the liquid through the serrations into the bowl corresponding to the pot selected

Remove and invert the lid.

Dransfer the infused leaf to the lid.

Place the inverted lid on the empty pot to allow the infused leaf to be inspected.

In the case of fine, powdery dust grades, special care should be taken and a sieve may be required

Tea (without milk) ISO 3103:2019

"The history of the Anzac biscuit is part of Australia's story. Making Anzac biscuits is a lovely way to involve children in commemoration activities for Anzac Day or other days of remembrance. We do this to recognise and remember the service and sacrifice of our veterans and serving personnel."

2 tablespoons butter or margarine

2 tablespoons golden syrup

1 teaspoon bicarbonate of soda (dissolved in 2 tablespoons boiling water)

1 cup rolled oats

1 cup desiccated coconut

3/4 cup brown sugar

3/4 cup plain flour

Heat oven to 160°C.

Melt butter (or margarine) and syrup.

Add dissolved bicarbonate of soda and water.

Mix dry ingredients in a bowl, add the liquid mixture and stir.

Place small balls of the mixture (about 1 teaspoon) onto a greased tray.

Bake for 20 minutes or until lightly brown.

Lift biscuits onto a cake cooling rack and wait for them to cool.

ANZAC Biscuits (As defined by the Australian Government)

Industry Standard Recipes.

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