1. preheat oven to 150°c bake. line 2 large baking trays with baking paper. 2. In a medium-sized bowl, sift together the flour and cinnamon. add the rolled oats, coconut and sugars; mix well. 3. Place butter, chelsea golden syrup and water in a small saucepan and stir over low-medium heat until the butter melts and the mixture is well combined (ensure the mixture does not simmer or boil). 4. Remove from heat and stir in the baking soda. add immediately to the dry ingredients and use a wooden spoon to stir until well combined. 5. Roll 1-2 tablespoons of mixture into balls and place on trays about 5cm apart. use your fingers to flatten each slightly (until they are about 1cm thick). 6. Bake for 16 minutes (for a chewy biscuit) or 20 minutes for a crunchier biscuit. 7. Allow to cool on trays for 5 minutes before transferring to a wire rack to cool completely. store in an airtight container for up to a week.