Before you start, crush your freeze dried strawberries up - you can do this in a motar and pestle or even in a ziploc bag with a rolling pin. You just want to break the whole strawberries up into smaller chunks.

Place some of the dry ingredients (all purpose flour, baking soda, corn starch, salt, freeze dried strawberries and white chocolate chips) into a large mixing bowl and combine. Set this aside.

Now in a separate bowl, combine sourdough starter, melted butter, brown sugar, white sugar, egg + egg yolk and vanilla extract. Stir together until they resemble runny caramel.

Now pour the wet ingredients into the dry ingredients and stir to form the cookie dough.

Cover the bowl with plastic wrap and place into the fridge to ferment for 12 to 24 hours. You can use the dough after a minimum of 2 hours, but I highly recommend allowing the dough to ferment overnight.

The next day, when you are ready to bake the cookies, preheat the oven to 165C (330F) and line two cookie sheet with parchment paper.

Use a cookie scoop or large spoon to scoop out balls of dough. I have used 35g dough balls for this recipe. Roll each dough ball in some crushed freeze dried strawberries before placing the dough balls onto the prepared baking sheets.

Place the cookies into the oven for 12 to 13 minutes at 165C (330F) or until they are golden brown on top but still molten in the centre.

Remove from the oven and allow to cool on the tray for around 10 minutes. The cookies will continue to bake for a few minutes after they are removed from the oven and will firm up as they cool. After 10 minutes, carefully transfer to a wire rack and allow them to cool completely.