The recipe makes 8 very large crisps, but you can easily make a batch of 16 (I prefer them smaller because they're easier to eat.) by spooning the cornflake mixture in smaller portions.
Do not worry if the cornflakes break somewhat; keep mixing until they are coated. Spoon the small mounds onto the lined cookie sheet. You will have 20 to 30, depending on size. Cool until hardened.