Beat the egg well. Rub the butter into the flour and add the egg.
Add the sugar, cream of tartar, bicarbonate of soda, brandy and 10 ml salt, and knead to form a stiff dough.
Divide the dough in four.
Leave a quarter of the dough plan, add the coconut to another quarter and add enough milk to make a firm dough.
Add chocolate chips to another quarter and the spice to the remaining quarter.
Roll out the dough on a lightly floured surface and cut out shapes or roll into balls and press flat on a greased baking tray.
Bake in a preheated 180 °C oven for about 10 minutes or until golden.
Remove from the oven and allow to cool and harden before removing from the baking tray.
Store in airtight containers once cool.
If you are unable to find an ostrich egg, use 20 large hen eggs instead.
This recipe makes a very large batch of biscuits and if you do not need the whole batch at once, you can pack some of them into airtight containers or seal in plastic bags and freeze for up to three months.
Allow to defrost at room temperature and enjoy.