Preheat oven to 180°C / 160°C Fan / 350°F / Gas Mark 4. Line two large baking trays with parchment paper and set aside.
In a large mixing bowl, combine the flour, sugar, oats, bicarbonate of soda and salt until thoroughly mixed.
Now gently heat the dairy-free baking block/butter and golden syrup in a small saucepan and stir until melted.
Add the melted butter/syrup mixture to the bowl of dry ingredients and mix to combine.
Divide the mixture into 16 equally sized portions and roll into balls. Spread the balls of dough out onto the baking trays, leaving some space between each to allow for spreading and with the palm of your hand, flatten each ball of biscuit dough down slightly. Bake for 12-15 minutes until golden. If you like a slightly crispier biscuit, then bake the biscuits for nearer to 15 minutes.
Allow the biscuits to cool on the baking trays for 5 minutes, then transport to a wire rack to finish cooling to room temperature.
Serve or if you want to decorate, dip or drizzle each biscuit with melted chocolate of your choice and allow to set before serving. The biscuits will keep stored in an airtight container for up to 2 days.