1. Place the water, syrup and softened butter into a saucepan and melt gently over a medium heat until the butter has completely melted. Remove from the heat and reserve.
2. Preheat an oven to 180C and line a baking tray with a silicone mat or greaseproof paper.
3. Place the flour, coconut, oats, sugars, salt and baking powder into a bowl or electric mixing bowl fitted with a paddle attachment.
4. Mix well and rub the cold, diced butter in with your fingers, or in the mixer on a slow speed, until you have a sandy texture.
5. Add the cooled water, syrup and butter and mix until you have a dough
6. Chill dough and then roll balls weighing approximately 30g each.
7. Place the balls on baking tray and push them down with your hands.
8. Let them come to room temperature before cooking until golden brown in the oven for 10-12 minutes.
9. Remove from the oven and allow the biscuits to cool on a rack.

Recipe: a more traditional Anzac biscuit