In a small pot over medium-low heat, add the White Rabbit candies and milk.

Stir continuously for 5 minutes, until the candies fully melt and the mixture thickens into a glossy paste.

Remove from heat and let the paste cool completely.

In a stand mixer or with a hand mixer, beat the butter and sugar until light and creamy.

Add the egg, vanilla extract, and half of the cooled White Rabbit candy paste. Mix until smooth.

Add the flour and baking powder, mixing until just combined.

Scoop out one golf-ball–sized piece of dough (this will be baked and crumbled for topping).

Divide the remaining dough into 4 large balls and gently flatten them into thick discs.

Bake at 175°C for 10–12 minutes, until the edges are lightly golden.

Let the cookies cool on the tray for 10 minutes, then transfer to a rack to cool completely.

In a stand mixer, beat the cream cheese and butter for 2 minutes until smooth and fluffy.

Add the vanilla extract, salt, and the remaining half of the candy paste. Mix to combine.

On low speed, gradually add the icing sugar in three batches until silky.

Spread a thick, generous layer of the White Rabbit cream cheese frosting onto each cooled cookie.

Add a spoonful of strawberry jam and freshly chopped strawberries.

Crumble the small baked golf-ball cookie over the top for texture.

Finish by adding a White Rabbit candy in the centre.