A DF, EF and NF beautiful Anzac biscuit which can be made and cooked in under 20 minutes.
Preheat oven to 170C. Line 2 baking trays with baking paper.
Mix together flour, sugar, oats, coconut, salt and ground ginger.
In a small bowl add 2 Tbsp of hot water and baking soda and combine.
Pour baking soda mix and coconut oil into the dry mix and combine.
If the mixture is a little dry add ½ Tbsp increments of hot water at a time until the mixture can be moulded easily into balls to be pressed easily into biscuit shapes without being too crumbly.
Place biscuit shapes onto the baking tray and place in the oven for 12 Minutes to 15 Minutes (or until golden brown).
Remove from the oven and allow to cool. Eat warm for a softer yet crunchy texture or allow to cool completely for a crunchy anzac biscuit.
Serving Size Makes 12
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