Preheat oven to 170°C

Mix together the oats, coconut, flour, sugar and rosemary (if using) in a large bowl.

Heat the butter and golden syrup in a saucepan over a low heat until melted. Mix the bicarbonate of soda with the water, add to the saucepan and combine. Add the butter mixture to the dry ingredients and combine well.

Roll tablespoonfuls of mixture into balls. Place on trays lined with baking paper and press down on the balls to flatten slightly. Leave plenty of room for the biscuits to spread while baking.

Bake for 12 to 20 minutes until golden. Check after 12 minutes and if the biscuits are too airy, lightly tap them to remove excess air. Longer baking time will result in crunchier biscuits.

*Traditional ANZAC biscuits are a great match with the fruity, chocolatey flavours and balanced tannins of Yellow Label Shiraz. Or for a delicious twist, try adding a touch of fresh rosemary to the mix and serve alongside a glass of Shiraz and a wedge of aged Cheddar cheese.