Method

• 1.
  Preheat oven to 180°C/160°C fan-forced. Grease 4 large baking trays and line with baking paper.
• 2.
  Combine oats, coconut, flour and a pinch of fine salt in a bowl. Set aside. Place butter, golden syrup and sugar in a saucepan over medium heat, stirring until butter melts. Bring to a simmer and cook for a further 1-2 minutes, until sugar dissolves. Remove from heat, cool slightly, then add bicarb soda and 1 tbs water. Stir to combine, then pour over the oat mixture.
• 3.
  Using a wooden spoon, combine butter and oat mixture, then fold through the white chocolate. Roll 1 tbs measures of mixture into 30 equal-sized balls and place on prepared trays, leaving a 3cm gap between each.
• 4.
  Flatten biscuits slightly, then bake the first 2 trays for 10-12 minutes, until biscuits on the top oven shelf are slightly golden. Swap trays between top and bottom oven shelves and cook for a further 6-8 minutes, until all biscuits are golden. Repeat with remaining 2 trays. Remove from oven and cool biscuits completely on a wire rack.