As you can see from the above photo the biscuits end up being thin and crunchy. Plus super delicious. They have an amazing toasted coconut flavour to them once baked. Mix the dry ingredients together with a fork in a large bowl then cut cold vegan butter orshorteninginto the flour mixture. Use your fingers or a pastry blender to cut the butter into the mixture until it resembles coarse breadcrumbs with some larger pea-sized pieces.

Large Spoon: for mixing, either wooden or metal, your preference. I personally don't like wooden spoons due to hygiene reasons.Add the flour, baking soda, salt and desssicated coconut to a bowl and mix together and then add all of the dry ingredients in with the butter and sugar mix and mix together by hand (don’t use the electric mixer for this part) until crumbly. Substituting Plain/All-Purpose/Standard Grade Flour with Self-Raising/Self-Rising Flour: For every ½ teaspoon to 1 teaspoon of baking powder per cup/150 grams of plain flour, simply use self-raising flour and leave out the baking powder. For recipes needing more than 1 teaspoon of baking powder per cup (150 grams) - add the additional baking powder per cup. Self-raising flour - use store-bought self-raising flour or make your ownby sifting 2 teaspoons of baking powder through every 1 cup of plain flour.

So simple! What can be easier than softening butter and mixing with the other ingredients? This is a basic recipe. If you don't have a large cookie scoop, you can use a ¼ dry measuring cup to mold the biscuits (just fill them up then hit the bottom of the cup and they'll pop right out). That'll change the shape of the biscuit a bit (you can visit this blog post to see what shape it'll give the biscuits).These yummy biscuits need only a few basic ingredients, which you're more than likely to have in your pantry right now!