Directions

1. Preheat the oven
   Preheat to 185°C (fan 165–170°C). Line two baking trays with baking paper.
    
2. Mix the dry ingredients
   In a large bowl, combine the flour, oats, coconut, sugar, Australian black lime, rosemary and salt. Stir until evenly mixed. 
   
3. Make the syrup mixture
   In a small saucepan over low heat, combine the golden syrup (or agave), honey and butter. Stir until melted and smooth. Remove from heat. 
   
4. Activate the bicarbonate
   Mix the bicarbonate of soda with the water, then stir it into the warm butter mixture. It will foam slightly. 
   
5. Bring it all together
   Pour the wet mixture into the dry ingredients and mix until fully combined. 
   
6. Shape the biscuits
   Roll tablespoon-sized portions into balls and place onto prepared trays, leaving space between each. Gently flatten with your hand. 
   
7. Finish and bake
   Sprinkle lightly with extra salt. Bake for 12–20 minutes, or until golden brown (shorter time for chewy centres, longer for crisp biscuits). 
   
8. Cool.  Allow to cool on the tray for 5 minutes before transferring to a wire rack.
    
    
    
   Note if you want to make a more savoury cracker you can omit the sugar, add 0.25 tsp more salt and reduce the butter by 30g – I quite like the sweet and savoury contrast this recipe gives on a cheeseboard though personally!