Put all the ingredients (except the extra coconut oil) into a blender/mixer and process until combined. Scrape the edges down to ensure that all the ingredients are incorporated.
Alternatively use a bowl, a mixing spoon and some arm strength and mix until combined.
Wrap the dough in plastic and leave at room temperature for 30 minutes to firm.
Pre heat the oven to 180C/360F. Line and grease a large baking tray.
Take 1 Tablespoon amounts of dough and form into balls. Place on the baking tray and flatten 1/2 way. Repeat until all the dough has been used.
Place the tray in the oven and bake for 9-11 minutes
Once the biscuits have cooled, mix/blend into pieces. Add the coconut oil and blend until combined.
Take a 20cm/8 inch round spring form cake tin and line the bottom with baking paper (a normal cake tin can be used but extend the baking paper over the edges of the tin to ensure the cake can be removed).
Press the crumbs int the base of the tin and flatten using a glass. Place in the fridge for at least 2 hours.