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Preheat oven to 160°C. Line 2 baking trays with non-stick baking paper.
Combine the muesli, flour, coconut, craisins, caster and brown sugar, and ginger in a large bowl.
Combine the butter, golden syrup and water in a saucepan over low heat. Cook, stirring, for 5 minutes or until butter melts and mixture is well combined. Remove from heat. Add bicarbonate of soda and stir until just combined. Add to muesli mixture and stir until combined.
Use your hands to roll tablespoonfuls of mixture into balls and place on prepared trays, allowing room for spreading. Use your fingers to flatten to 1cm thick. Bake in preheated oven, swapping trays halfway through cooking, for 20 minutes or until golden brown and crisp. Remove from oven and set aside for 5 minutes before transferring to a wire rack to cool completely.