Preheat oven to 175°C.
Sieve the flour, sugar and a pinch of fine salt into a bowl and stir in the coconut, rolled oats and sesame seeds. Place the butter, golden syrup and orange zest into a small pot and slowly heat it until the butter has melted. Mix the baking soda with 2 Tablespoons of very hot water then mix it into the butter and stir this into the dry ingredients. Mix the dough with your hands, then shape it into a log shape about 20 cm long (I made mine rectangular), and wrap it tightly in plastic wrap, then leave it to cool down. After an hour or so, unwrap the dough and slice it into 20-24 biscuits. Lay these on a baking tray lined with parchment and bake for 12-14 minutes, turning the tray around halfway through. The biscuits will turn golden quite quickly after about 10 minutes, so keep an eye on them. Leave them to cool on the tray for 5 minutes, then transfer to a cake rack and leave them to cool completely.
You can either melt the chocolate and dip them into it, or pipe patterns on them as I did (and now you know why I’m not a graphic artist).