Combine condensed milk with 2 tablespoons water in a bowl and set aside.
Combine flour, baking powder, sugar, and salt in bowl of stand mixer.
Mix with paddle attachment until combined.
Add butter and mix until combined.
Add in condensed milk in a stream while mixer is running on low speed.
Mix until dough comes together, a couple of minutes.Turn out dough onto a piece of plastic wrap, form into a disk, wrap, and refrigerate for 20 minutes.Preheat oven to 300 degrees F. Line a couple of baking pans with parchment paper or silicone baking mats.Divide dough into quarters, and then each part into 10 pieces.
Roll each piece into a ball, then into a thin stick about 6-8 inches long and 1/4 inch thick.
Place on prepared baking sheets about 1/2 inch apart. Chill in refrigerator for 10 minutes.
Brush sticks with egg white (just the exposed top and sides are fine, you don't need to flip them over).
Bake for 20 to 25 minutes until golden brown and crisp. Cool on wire rack.Crush the dried strawberries in a food processor or in a plastic bag with a rolling pin to small bits (if you're using a food processor, be careful not to completely pulverize them to dust).Melt white chocolate in metal bowl set over saucepan of simmering water.
Transfer chocolate to a long, shallow dish.Dip cookie sticks in chocolate, leaving one end undipped.
Sprinkle crushed strawberry bits over the chocolate.
Place dipped sticks on parchment paper and place in refrigerate to set, about half an hour.
