Ingredients

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40g shredded coconut

30g desiccated coconut

140g plain flour

100g rolled oats

100g caster sugar

80g soft light-brown sugar

1 tsp ground ginger (optional)

½ tsp fine sea salt (a little less if using fine table salt)

120g unsalted butter

40g golden syrup

1 tsp bicarbonate of soda

30ml hot water from a recently boiled kettle

flaky sea salt for sprinkling

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Method

1. Heat the oven to 165C fan-forced (180C conventional). Line two large baking trays with baking paper (see note).

2. Spread the shredded and desiccated coconut on a separate baking tray (see note) and place in the oven to toast until golden and fragrant, about 5 minutes. Set aside to cool completely. 

3. In a large mixing bowl, combine the flour, oats, caster sugar, brown sugar, ginger (if using) and salt. Add the cooled coconut and stir well to evenly distribute everything. 

4. Place the butter and golden syrup in a small saucepan over low heat and warm until the butter has melted and the mixture is smooth. 

5. In a small heatproof bowl, dissolve the bicarbonate of soda in the hot water, then immediately stir it into the butter mixture – it will foam. Pour this into the dry ingredients and mix thoroughly, pressing and folding until the mixture comes together. The dough should feel cohesive but slightly tacky. 

6. Scoop heaped tablespoons of dough (about 40g each) and roll into balls. Arrange on the prepared trays, leaving plenty of room for spreading, then flatten slightly with the palm of your hand. Bake for about 15 minutes for a chewy centre, or push it to 17 minutes if you prefer a biscuit with more crunch. They should be golden brown.

7. While the biscuits are still hot and pliable, place a round cutter – slightly larger than the biscuit itself – over each one and gently “swirl” in a circular motion to bring the edges into an even shape. Finish with a precise scatter of sea salt (3-5 flakes per biscuit is ideal). Let them firm up on the tray for 5 minutes before transferring to a wire rack; they will continue to crisp as they cool.

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Notes

If you only have two trays, use one to toast the coconut at step 2, then line it with baking paper to prevent the biscuits from sticking.

I toasted both types of coconut on the same tray but kept them separated at opposite ends, just in case one browned faster. As it turns out, they coloured at the same time in all my tests.

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