This is the recipe which I altered slightly, here, and these quantities made about 24 biscuits.
Ingredients
350g rice flour
2 tsp ground ginger
1 tsp cinnamon extract
1 tsp baking powder
100g butter
175g caster sugar
2 tbsp golden syrup
a splash of milk
2 eggs
Method
1) Rub in the butter with the rice flour to look like bread crumbs. Add in the sugar and repeat the rubbing in until all combined.
2) Add in the golden syrup, eggs, and the splash of milk until combined. Make into a ball of dough, wrap in cling film and chill in the fridge for at least half an hour (I left mine in the fridge for about an hour in the half).
3) Preheat the oven to 180 degrees. Line some baking tins with greaseproof paper.
4) Now you have several options - you can roll out the dough (on a rice-floured surface) and use cutters to cut out the shapes. The dough is quite sticky though, so I actually found it easier to roll the dough into balls, and flatten them slightly to form round biccies.
5) Bake for 15-20 minutes, until golden. Remove from oven and leave to cool.