A vegan twist on a traditional Aussie biscuit recipe.
Preheat oven to 180°C or 160°C (fan forced). Add the oats, desiccated coconut, flour and sugar into a mixing bowl and stir until well combined.
Melt the butter in a saucepan over low heat or use coconut oil then add the golden or maple syrup and stir gently until combined.
In a small bowl, add hot water to the bi-carb soda, mix to dissolve then add this to the melted butter mixture.
Add the butter mixture to the dry ingredients and stir gently with a wooden spoon until combined well.
Take a tablespoon of mixture and roll into balls. Place these on a lined baking tray and flatten gently keeping them 2 cm apart.
Bake for 12-14 minutes until golden and transfer to a wire rack to cool.