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1
To make the sand biscuit, preheat the oven to 180C/gas mark 4.
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2
Add the flour, vanilla seeds, icing sugar and a large pinch of fine salt to a bowl or food processor.
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3
Add the diced butter and rub in until fine crumbs.
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4
Add the egg and just enough water to mix to a soft dough.
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5
Roll the dough out between two sheets of non-stick baking paper, slide on to a baking sheet then bake for 20 minutes.
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6
For the strawberries, add the chocolate, orange rind and olive oil to a bowl set over a saucepan of gently simmering water, making sure that the water doesnt touch the base of the bowl.
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7
Heat until just melted then stir until smooth.
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8
Strain the chocolate through a fine sieve into a bowl, if liked then dip the strawberries into the chocolate and put on to a tray lined with non-stick baking paper.
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9
Put in a cool place to set.
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10
Crush the biscuit and ice cream cones into fine crumbs.
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11
Melt the remaining 55g of butter in a small saucepan, mix in 225g/8oz of the crumbs then pack into 6 small buttered mini buckets or dariole moulds.
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12
Chill 10 minutes then loosen and turn out on to small plates.
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13
Scatter extra crumbs on to the plates then arrange the strawberries on top, adding little flags or plastic spoons if liked.
