Preheat the oven to 160°C (320°F). Line two baking trays with baking paper.

In a large bowl, combine the rolled oats, plain flour, desiccated coconut, brown sugar, ground wattleseed and a pinch of salt.

In a small saucepan over low heat, melt the unsalted butter, honey and golden syrup together, stirring until smooth.

Mix the boiling water and bicarbonate of soda in a cup, then pour into the butter mixture and stir until it foams.

Pour the wet mixture into the dry ingredients and mix well until a sticky dough forms.

Roll tablespoons of the mixture into balls and place them on the prepared trays, spacing apart. Flatten each slightly with your fingers.

Bake for 15–20 minutes or until golden brown. Allow biscuits to cool on the trays before transferring to a wire rack.