Brioche & Scottish Strawberry Sliders

Preparation

Prepare the strawberries:

Slice and toss the strawberries with honey and set aside to macerate for 10 minutes.

Make the vanilla cream:
1. Whip double cream, icing sugar, and vanilla extract until soft peaks form. Chill until ready to use.
Make the crispy brioche wafers:
2. Preheat oven to 185°C (160°C fan)/Gas Mark 4. Roll out each brioche half until thin (about 1mm thick). Cut out into disks. Brush both sides with melted butter, then dust with cinnamon and sugar. Place between two sheets of baking paper and sandwich between two baking trays to keep them flat. Bake for 20 minutes, or until golden brown and crisp. Let cool.
Serve:
3. Pop a small ball of ice cream and a spoon of vanilla cream onto the middle of one crispy brioche wafer, top with macerated strawberries, and place another wafer on top. Spoon on any sauce left from the strawberries. Lightly press together, dust with icing sugar and serve immediately.