1. Preheat the oven to 170°C (340°F) and line two baking trays with parchment paper. This ensures even baking and prevents sticking.

2. In a large mixing bowl, beat the softened unsalted butter and brown sugar together using a handheld electrical beater. Continue beating until the mixture is light, creamy, and well combined, usually about 2-3 minutes.

3. Add the self-raising flour to the butter and sugar mixture. Gently mix it in with a spatula first to prevent a ‘flour explosion’ when you start using the electrical beater.

4. Pour in the golden syrup. If you’re using shredded coconut, add it now. Mix slightly again with a spatula, then beat with the electrical beater on low speed until a cohesive dough forms. Be careful not to overmix at this stage; mix just until combined.

5. Roll the dough into balls of your desired size (about 1.5 inches in diameter for 20 cookies). Place them on the prepared baking trays, ensuring you allow enough room between each ball for spreading during baking. Gently pat each ball down slightly using your hands or the back of a fork.

6. Bake in the preheated oven for approximately 15 minutes, or until the edges are golden brown and the centers are just set. Baking times can vary slightly depending on your oven and cookie size.

7. Once baked, remove the trays from the oven and let the caramel biscuits cool completely on the trays before transferring them to a wire rack. This is crucial for them to firm up and develop their perfect texture. Enjoy your homemade treats!