Preheat the oven to 325°F. Line a 7×13 baking pan with parchment paper. Make sure there is enough overhang to help lift the baked shortbread out of the pan in step 5.
Using a mixer (handheld or stand) fitted with a paddle attachment, beat the butter and sugar on medium speed until creamy, about 2 minutes. Add the vanilla, rosewater, and salt and beat on medium speed until combined, about 1 minute. Scrape down the sides with a spatula and add the cornstarch and flour. Beat on low speed for 30 seconds, and then turn it up to medium speed for 1 minute until a thick dough forms. It may seem too dry and like it won't come together, but keep mixing and it will.
Press the dough into the previously prepared baking dish. Try and get it as compact and even as possible. Poke the top of dough with a fork all over to prevent air bubbles. Bake the dough for 42-45 minutes or until slightly browned on the sides. Allow the shortbread to cool in the pan set on a wire cooling rack for at least an hour or until cooled completely. Then lift it out of the pan and cut into squares or rectangles (Any size will work!)
Place the chopped chocolate and coconut oil in a microwave safe bowl. Microwave in 30 second increments, stirring after each, until completely melted. Dip half of each of the biscuits in the chocolate and sprinkle with crushed freeze dried strawberries. Allow the chocolate to harden before eating or storing in an airtight container.
