Preheat oven to 180 degrees C and line baking trays with baking paper, cream butter and sugar until light and fluffy.
Sift flour and custard powder together over butter mixture.
Add while chocolate and stir until mixture forms a soft dough.
Roll teaspoonfuls of mixture into balls and place on prepared trays, allowing room for spreading.
Using a fork, press dough to flatten slightly.
Bake for 10 to 12 mins. or until golden.
Stand on trays for 5 mins then transfer to a wire rack to cool.
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.