In a large bowl whisk together the flour, sugar, baking powder and salt.
Make a well in the middle of the dry ingredients and add the beer and oil, mix with a fork until almost combined.
Move the dough to a lightly floured flat surface and gently form in to a compact dough ball. Work the cookie dough as little as possible.
Wrap the dough in plastic wrap and refrigerate for about 30 minutes.
Pre-heat oven to 350F (180C). Line a cookie sheet (or 2) with parchment paper.
Remove the dough from the fridge, place on a lightly floured flat surface, remove small pieces of dough and form into short chubby ropes, join the ends together (to form a small donut shape), place the cookies on the prepared baking sheets.
Brush the cookies with milk, sprinkle with Demerara sugar or granulated sugar and bake in a pre-heated oven until golden, approximately 20 minutes.
Let cool 5 minutes on the baking sheet then move to a cooling rack to cool completely. Enjoy!
Notes
If you prefer you could make the dough with a stand mixer or food processor, although it is best to combine the ingredients on low speed and not to over mix.The cookies should be stored in an airtight container, they should keep for up to 7 days at room temperature.Place the completely cooled cookies in a freezer bag or container. They will keep for up to 2-3 months in the freezer.