White chocolate coconut snowflakes

Using a round 10cm cookie cutter, cut out four rounds from each wrap.

Fold them in half, and use kitchen scissors to cut out shapes along the edges, just like making paper snowflakes. Ensure that the centre remains intact so the wrap holds together. Gently unfold each one to reveal the snowflake pattern.

Heat enough sunflower oil in a large saucepan for shallow frying and, once hot, fry a few snowflakes at a time for 1–2 minutes per side until crisp and golden. Drain well on paper towels and allow to cool fully.

Meanwhile, melt the white chocolate in a heatproof bowl set over a pan of gently simmering water, stirring until smooth.

Dip each snowflake in the white chocolate, then scatter over the desiccated coconut while the chocolate is still soft. Place on a sheet of baking paper and allow to set before serving.

Store in a large airtight container for up to 3 days.