Anzac Cookies: Coconut, Oat and Macaroon Biscuits

Mix all ingredients except the raisins into a crumbly dough. It is best to melt butter or coconut oil beforehand. If the dough is too dry, add 1-2 tablespoons of water if necessary. Knead in the raisins and then place small heaps with a tablespoon next to each other on a baking sheet lined with baking paper and press each round and flat.

Bake in a preheated oven at 190 degrees (or convection 170 degrees) for about 10 - 13 minutes until golden brown. Then let it cool down and store it in a tin can. The shelf life is about a week.