by Natasha Sheldon

Created on: September 17, 2008   Last Updated: April 16, 2009

No Bake Chocolate Crisps Cookies.

These delicious disks of wholemeal cornflakes, chocolate and chopped nuts are good to eat and even better for you. They are a healthy treat that are bound to please everyone.

The first stage of the process is the hardest part. Otherwise these cookies are also the easiest thing in the world to make. They are the perfect confectionery to make and eat, not only for busy grown but for kids too.

The cookies are very quick. The whole processes from melting the chocolate to shaping the rounds and leaving them to set should take no more than half an hour.

Ingredients:

225g/8oz milk chocolate

100g/4 oz whole-wheat cornflakes

50g/2oz chopped nuts

Method:

First for the tricky part. Melt the chocolate in a bowl suspended over, but not touching a saucepan of boiling water. Stir continuously until you have a molten chocolate. Don't be tempted to try and melt the chocolate without the water-bath; you will only burn the chocolate and ruin the cookies before you have started on them.

When the chocolate has melted, gradually mix in the dry ingredients until well blended and coated with the chocolate. That's it. You have your cookie mixture.

Spoon the mixture out onto a greased backing sheet into well spaced rounds that are about a centimetre thick. Place in a cool place to set.
Now all you have to do is eat them. Its also safe to eat the residue in the bowl so there no need to any waste.
Tips:
Try adding chopped dried fruit or chocolate chips to the mix to vary the taste and texture.
Why not replace some of the chocolate for some golden syrup for a sweeter, morish taste and a chewier biscuit?
For a more 'grown up' taste, try dark chocolate instead of milk. A pinch of cinnamon also lends a more exotic flavour.
Before the cookies set, why not decorate with chocolate curls, more chopped nuts or chocolate buttons?

Learn more about this author, Natasha Sheldon.
Click here to send this author comments or questions.