Use a stand mixer or electric mixers to beat butter and sugars. Beat until no clumps of butter remain. In America, they use imperial measurements a single shot is 1.5oz, which when converted to UK measurement is 44ml. So you may want to adjust measurements to suit? Top it up to taste with your choice of fizz, either soda water or if you prefer it sweet, lemonade.

Vanilla Beige: Phytosteryl/Isostearyl/Cetyl/Stearyl/Behenyl Dimer Dilinoleate, Diisostearyl Malate, Hydrogenated Polyisobutene, Polybutene, Hydrogenated Poly (C6-14 Olefin), Butyrospermum Parkii (Shea) Butter, Microcrystalline Wax/Cera Microcrystallina/Cire Microcristalline, Octyldodecanol, Synthetic Wax, Disteardimonium Hectorite, Vanillin, Mica, Polyglyceryl-2 Diisostearate, Astrocaryum Murumuru Seed Butter, Propylene Carbonate, Tocopherol, Sodium Hyaluronate. May Contain/Peut Contenir (+/-): Titanium Dioxide (Ci 77891), Iron Oxides (Ci 77491), Iron Oxides (Ci 77492), Iron Oxides (Ci 77499). Cherry: Phytosteryl/Isostearyl/Cetyl/Stearyl/Behenyl Dimer Dilinoleate, Diisostearyl Malate, Hydrogenated Polyisobutene, Polybutene, Hydrogenated Poly (C6-14 Olefin), Butyrospermum Parkii (Shea) Butter, Microcrystalline Wax/Cera Microcristallina/Cire microcristalline, Octyldodecanol, Synthetic Wax, Disteardimonium Hectorite, Astrocaryum Murumuru Seed Butter, Sodium Hyaluronate, Tocopherol, Vanillin, Propylene Carbonate, Polyglyceryl-2 Diisostearate, Aluminum Hydroxide, Flavor/Aroma, Mica, Rosin/Colophonium/Colophane, BHT, Cinnamal, Eugenol, Iron Oxides (CI 77491, CI 77499), Yellow 5 Lake (CI 19140), Red 6 (CI 15850), Red 7 Lake (CI 15850), Red 28 Lake (CI 45410). Granulated sugar adds the sweetness. Beating the butter and sugar will take about 2 to 3 minutes. I have not tried this recipe with a sugar alternative. To make your pink sugar, you simply use white granulated sugar and red food coloring. After adding the coloring to your sugar, take a spoon and press and fold the color into your sugar until it's fully blended. This will take about 5 minutes or so. Poppy: Phytosteryl/Isostearyl/Cetyl/Stearyl/Behenyl Dimer Dilinoleate, Diisostearyl Malate, Hydrogenated Polyisobutene, Polybutene, Hydrogenated Poly (C6-14 Olefin), Butyrospermum Parkii (Shea) Butter, Microcrystalline Wax/Cera Microcristallina/Cire Microcristalline, Octyldodecanol, Synthetic Wax, Disteardimonium Hectorite, Mica, Astrocaryum Murumuru Seed Butter, Sodium Hyaluronate, Propylene Carbonate, Tocopherol, Rosin/Colophonium/Colophane, BHT, Polyglyceryl-2 Diisostearate, Aluminum Hydroxide, Fragrance/Parfum, Limonene, Yellow 5 Lake (CI 19140), Red 6 Lake (CI 15850), Titanium Dioxide (CI 77891), Red 7 Lake (CI 15850), Red 28 Lake (CI 45410).

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In the bowl of a stand mixer, add cold butter and sugar. Mix on high for 2 to 3 minutes or until no clumps of butter remain. Step 3 We give both UK & US measurements for this recipe. In England, we work in the metric system of ml and a single shot is only 25ml.

Both gluten free 1 to 1 flour and all purpose flour can be used. I used King Arthur Flour gluten free 1 to 1 flour. Measure carefully. Add red food coloring one drop at a time. Continue stirring and adding food coloring until dough reaches desired pink color. Step 6

The best gin to use is down to personal preference? Or what you already have in the cupboard! In the pictured recipe, we used a supermarket branded London Dry Gin. Use an ice cream scoop to scoop balls of cookie dough onto lined pan. Use hands to slightly flatten each ball of dough. Step 7 Pink Sugar: Phytosteryl/Isostearyl/Cetyl/Stearyl/Behenyl Dimer Dilinoleate, Diisostearyl Malate, Hydrogenated Polyisobutene, Polybutene, Hydrogenated Poly (C6-14 Olefin), Butyrospermum Parkii (Shea) Butter, Microcrystalline Wax/Cera Microcristallina/Cire microcristalline, Octyldodecanol, Synthetic Wax, Disteardimonium Hectorite, Astrocaryum Murumuru Seed Butter, Sodium Hyaluronate, Tocopherol, Propylene Carbonate, Polyglyceryl-2 Diisostearate, Aluminum Hydroxide, Fragrance/Parfum, Mica, BHT, Benzyl Alcohol, Benzyl Benzoate, Red 6 (CI 15850), Red 28 Lake (CI 45410), Titanium Dioxide (CI 77891).