Kormos, as my mother used to make

Break the petit beurre biscuits into four pieces each in a bowl and pour the milk over them.

Place the margarine in another bowl (it is best if it is at room temperature), add the icing sugar and cream the mixture until fluffy. Then add the shredded coconut and the brandy, beating with a stand or hand mixer for an additional 2-3 minutes.

Check on the bowl with the biscuits and make sure that the biscuits have softened but not too much. If it is ok, add the biscuits to the other bowl and mix to combine using your hands.

Take a piece of aluminum foil, place the mixture in it, sprinkle with chocolate sprinkles or shredded coconut and wrap it into a roll.

Place in the fridge to chill for 2-3 hours and after that, you can serve it.