Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a few baking trays (or however many you own) with baking paper
If you are using the larger freeze dried strawberry pieces, put them in a bowl and gently bash them with the end of a rolling pin to break them into smaller pieces
Cream the butter and golden caster sugar together in a large bowl using an electric whisk, or hand whisk
Add the egg and vanilla extract, and whisk them in
Using a wooden or silicone spoon, fold in the freeze dried strawberries and white chocolate chunks
Spoon the mixture onto your lined baking trays, then add 4 or 5 meringue drops per cookie. Push them into the batter and cover them with batter
Bake the cookies for 12-14 minutes until they are golden brown, leave them on the tray for 5 minutes before carefully removing and placing on racks to cool fully
Once the cookies are fully cool drizzle the white chocolate all over them, then add the sprinkles. I put the white chocolate into a small piping bag to control the drizzle, or you can use a spoon.
Once the chocolate has set, dig in!