Pre-heat the oven to 180C/160C Fan/Gas 4 and line two large baking trays with baking parchment.
Put the flour, sugar, oats and bicarbonate of soda into a large mixing bowl and give it a stir to combine.
In a small saucepan, add the butter and golden syrup and stir on a low heat until it melts. You don't want the mixture to boil, but you do want it to be warm.
Take the melted butter and golden syrup and add it to the flour and oat mixture. Stir it until combined and the oats and flour are completely coated in the butter and golden syrup.
Divide the mixture into 24 balls and place them evenly apart on the baking trays as they will spread a little whilst baking.
Bake in the preheated oven for 12-15 minutes. The biscuits are cooked when they have turned golden brown.Remove from the oven and place on a wire rack to cool.
Melt the chocolate, if you feel confident temper the chocolate and then using a spoon coat the flat side of each biscuit and lay them chocolate side up on a wire rack and allow them to set before storing in an airtight container.