Cream the butter, sugar and egg till smooth. Add broken biscuits, chocolate and nuts.
Line a tin with grease proof paper.
Put the mixture in it.
Cover the tin and freeze for 24 hrs.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.