Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.

Using an electric mixer, cream the butter and sugar together until light and fluffy.

Now, Beat in the egg, vanilla essence, and golden syrup until well combined.

Next, stir in the flour, milk powder, coconut, and salt until a soft dough forms.

On a lightly floured surface, roll out the dough to around 1cm thickness and cut into rectangles (or use a patterned biscuit cutter for an authentic look).

Carefully place the biscuits on the prepared baking tray to retain their shape and gently prick them with a fork for that classic Tennis Biscuit finish.

Bake for 10–12 minutes, or until the edges are golden.

Allow the tennis biscuits cool on the baking tray — they’ll crisp up as they cool.