Here is a recipe that is sure to please, well please the chef anyway. The result is guaranteed to be delightfully variable from the inedible to the delicious but mostly they tend towards the latter.

They are somewhat like brandy snaps in character, hence the name. They are a derrivative of the ANZAC biscuit which is a classic in Australia.

Ingredients
4 375ml bottles of beer, I prefer Coopers Sparkling but any good quality beer will do.
1 cup rolled oats
1 cup plain flour
1 cup sugar, I like dark brown natural sugar, it has a rich caramel smell even before it is cooked.
3/4 cup shredded coconut
125g butter
1 tablespoon of honey
1 teaspoon of bicarbinate of soda
2 tablespoons of water

Step 1. Switch on the television, sit down and drink the 4 bottles of beer. Next ad break you are ready to continue with the rest of the recipe.

Step 2. Combine oats, sifted flour, sugar and coconut in a large bowl.

Step 3. Combine butter and honey in a pot and stir over a low heat until butter is melted and they are combined.

Step 4. Combine bicarb soda and water then add to the butter mixture. It will froth up, stir it immediately into the dry ingredients.

Step 5. Place dobs of the mixture on greased oven trays. The beers should be kicking in by now so these will be delightfully varied in size and shape.

Step 6. Bake in a slow-moderate oven for about 20 minutes or until golden broad. They will collapse during the cooking but then again you probably will too so there is a bit of synergy there. Just remember to take them out of the oven before falling completely asleep.

Step 7. Allow your biscuits to cool on the trays. You may even like to add another bottle of beer to the chefs stomach at about this time.