Preheat the oven to 325°F (160°C). Position the racks in the top and bottom thirds. Line two large baking sheets with parchment paper to ensure even baking. If you have only one, bake in two batches.

In a large mixing bowl, whisk together the flour, rolled oats, coconut, both sugars, and salt until well incorporated. This dry mixture forms the hearty base of the biscuits.

In a small saucepan over medium heat, melt the butter with the golden syrup (or honey), stirring occasionally until smooth and blended. Remove from the heat once fully melted.

Add the baking soda to the melted butter mixture, followed by the water. Stir well. The mixture will lightly fizz as the soda reacts with the syrup—this helps achieve the biscuits’ signature texture.

Pour the warm butter mixture into the dry ingredients. Stir with a spatula until just combined. The dough should appear crumbly but hold together when gently pressed. If it feels too dry, add a small splash of water.

Scoop heaping tablespoons of the dough and roll them into small balls. Place them on the prepared baking sheets about 2 inches apart, allowing space for spreading during baking.

Bake for 15–20 minutes, rotating the trays halfway through for even coloring.

For chewy biscuits: remove after about 15 minutes, when the edges are lightly golden.

For crisp biscuits: bake closer to 20 minutes, until deep golden brown.

Let the biscuits rest on the tray for 5 minutes before transferring them to a wire rack to cool completely. They will firm up as they cool. Store in an airtight container once cooled to preserve freshness.