Pre-heat an oven to 190C, 170c Fan, GM5. Line two baking sheets with baking paper.
Sift flour, ginger and bicarbonate of soda into a bowl. Add sugar and mix.
Rub in the coconut oil until the mixture resembles find breadcrumbs (this can also be done in a food processor). Add in golden syrup and combine to form a dough.
Divide into 16, roll into balls, place on lines baking trays and flatten slightly with the back of a spoon, allowing room in-between the biscuits.
Bake for 10-15 minutes until golden-brown on the outside. Cool on the baking sheets for 10 minutes, and then transfer to a wire rack for cooling.