20 X 30 cm Swiss Roll pan
500ml desiccated coconut
500ml cake flour
250ml Demerara (light golden) sugar
15ml ground cinnamon
15ml ground ginger
200ml dried cranberries or any other dried fruit e.g. sultanas or candied citrus peel
250ml coconut oil or butter, melted
50ml runny honey
15 ml bicarbonate of soda
Set the oven temperature at 180°C
Mix oats, coconut, flour, salt, sugar, cinnamon and ginger together.
Heat the oil or butter in a bowl in the microwave, stir in the honey and the bicarbonate of soda and pour the mixture onto the dry ingredients.
Using a wooden spoon mix until the mixture represents wet sand (clings together, but not sticky). If it is a little dry add a few spoons of cold water until the correct texture is achieved.
Lightly grease a 20 X 30cm Swiss roll baking tray.
Using a flat palette knife or egg lifter, smooth the mixture into the pan.
Bake at 180°C for 25-30 minutes, until the surface is golden. If you want a crisper biscuit, bake for 5 minutes longer.
While the tray is warm, cut the biscuits into neat squares or bars. Allow to cool in the pan before removing. Store in an airtight container.