• Preheat oven to 350F/180C. Either use a small blender or pestle and mortar to crush the freeze dried strawberries into a fine powder.
• Mix together the butter and sugar so well combined but don't cream them to a glossy mix. Measure 3 tablespoon (45ml, for one quantity - scale if you increase/decrease) of the strawberry powder and add this to the butter mixture along with the flour and corn starch/cornflour.
• Bring the dough together into a ball then roll out on a surface floured with corn starch to approximately ¼ inch (½cm) thick (though a little thinner or thicker is also fine).
• Cut out small circles and place on a lined baking sheet/tray, with some space between them - they hardly spread, but a little space is helpful for when you remove them.
• Bake for approx 8 - 10 minutes until just starting to color very slightly around the edges - they will still be slightly soft to touch but will look dry.
• Let them cool a couple minutes before carefully transferring to a cooling rack to cook completely. Don't add the frosting/icing until cooled.

For the frosting/icing

• Place the confectioner's sugar in a small bowl. Add the dried strawberry powder, which should be most if not all of what you had leftover from the cookies, along with the lemon juice and mix into a smooth paste. It should be gently flowing but not too liquid. If needed, add a little more lemon juice to thin it, or sugar if too thin.
• Transfer to a piping bag with a fine nozzle or to a small plastic bag and snip off the corner. Decorate the shortbread eg in a zigzag pattern as here.