Pre-heat oven 230°C (420°F). Line a baking tray with baking paper.
In a non-stick saucepan 50g butter, then add golden syrup and sugar. Cook over low heat until sugar has dissolved. Then add bicarb, coconut and rolled oats. Cook for a further 5 minutes.
Remove from the heat and leave to the side to cool.
Place flour, salt and butter in a food processor, process until the mixture resembles breadcrumbs. If you don’t have a food processor you can rub the butter into the flour by hand.
Add milk gradually until a dough forms.
Remove dough from the food processor and place on a floured surface.
Roughly knead through the rolled oat mixture. You don’t want to perfectly incorporate the rolled oat mixture into the dough. You want lumps of the mixture through the dough, and bits of dough that don’t have any of the mixture incorporated.
Roll out 12 evenly sized balls of dough and place on the prepared tray.