Roughly dice your dried strawberries.

Using an electric hand mixer, combine the butter,vanilla, icing sugar and cornflour together in a large bowl.

Add in one cup of your flour. Mix well, until the the flour is fully incorporated.

Next, add in the remaining flour, as well as your diced strawberries. Mix well until everything is just combined. The mixture should be thick and crumbly.

Turn out the your cookie dough onto a clean bench top and press it together, using your hands, until you have formed it into a ball.

Dust your work surface, rolling pin and dough with a little bit of icing sugar. Then roll out your dough until it is 1cm thick. Use a cookie cutter to cut out your shapes then place the cut out dough onto a lined baking sheet leaving a little space between each cookie. When you have cut out as many shapes as you can, form the dough scraps back into a ball and roll it out again to cut out more cookies.

Chill your cookies in the fridge for at least 30 minutes.

Preheat oven to 150 degrees fan bake.

Bake for 10 minutes or until the cookies have a slight firmness on the edges.

Allow your cookies to cool fully before partially dipping each cookie in white chocolate. Place the cookies back onto the lined baking sheets to set.

Store in a sealed container in a cool, dry place for up to 7 days.