Step 1: Preheat the oven to 160°C.

Step 2: Mix the flour, rolled oats, coconut, brown sugar, and lemon zest in a medium bowl.

Step 3: In a small saucepan, melt butter with golden syrup and Verjuice. Once the butter has melted bring the mixture to a simmer before adding the bicarb soda. Stir to completely dissolve.

Step 4: Add the hot butter and sugar mix to the dry ingredients and fold through.

Step 5: Roll mixture into even-sized balls and place onto a lined baking tray, leaving 2-3cm between each biscuit. Using your fingers, squash to flatten slightly.

Step 6: Place into the preheated oven and bake for 18-20 minutes, or until golden brown.

Step 7: Remove from the oven, allow to cool slightly, then transfer to a wire rack to cool completely.

Step 8: Discover the range of Maggie Beer’s pantry staples and cooking essentials to stock your kitchen with the finest ingredients.