Preheat the oven to 180°C/160°C fan. Line two large baking sheets with parchment paper.
Beat together the butter and sugar until light and fluffy. Add syrup and mix well.
Combine the gluten free flour, oats and bicarbonate of soda in a separate bowl. Add to the wet mixture a bit at a time, ensuring you mix well to incorporate all the ingredients together. It should be crumbly at this stage.
Place a 6.5cm cookie cutter onto one of the baking sheets. Using a desert spoon, place a spoonful of the mixture into the cookie cutter and compress down as much as you can. Repeat until mixture is all used up.
Bake in the oven for10 minutes or until golden brown. Allow to cool completely on the baking sheets.
Once cool, dip one side of each biscuit into the melted milk chocolate. Set aside until the chocolate has set.