Apple & Cinnamon Wrap

Ice Cream Cones

MAKES 6

INGREDIENTS

3 x Farrah's Apple & Cinnamon wraps, cut in half
1 egg, lightly beaten
100g Whittaker’s Creamy Milk chocolate, melted
2 Tbsp 100s and 1000s or any sprinkles you like
Hokey Pokey ice cream to serve

METHOD

Preheat oven to 200°C fan bake.

Place your cut Farrah's Apple & Cinnamon wraps on a chopping board. Brush one side with beaten egg. Flip over and roll each of the wraps into a cone shape and secure with a toothpick.

Place the cones on a baking tray and bake for 8 - 10 minutes or until lightly golden and crisp.

Remove from the oven and lay the cones out on a baking rack to cool completely.

Dip the top of each cone into the melted chocolate and then into a plate of 100s & 1000s. Stand upright in a jar or glass to let the chocolate and sprinkles set completely. If the chocolate is runny, stand the cones upside down in the fridge or freezer for 10 minutes.

Fill and top your cones with Hokey Pokey ice cream. Serve immediately and enjoy!

If you don't want to waste the fruit juice, fold it into plain yoghurt to serve alongside the turnovers.