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.