Chocolate crisps with cornflakes and walnuts
Preheat oven to 180C/350F/Gas 4.
Soften the low fat spread then add the Hermesetas Granulated and cream together until light and fluffy. Add the egg gradually, beating well between each addition. Work in the sifted flour and cocoa then mix in the cornflakes. The mixture is quite stiff so take care mixing in the cornflakes so they do not crush too much. Put dessert spoonfuls of the mixture onto greased baking trays and cook for 10- 15 minutes or until lightly tinged brown. Transfer to a wire tray to cool.
Melt the chocolate in a small bowl either over a pan of simmering water or in the microwave. When the biscuits are cold top each with a little chocolate then nestle a walnut half in the chocolate.
Note: These biscuits are best eaten fresh otherwise they become very crumbly.