A Shetland Gingerbread Crofthouse with Templates
- 600 grams plain flour
- 1 tsp each ground cinnamon, ginger, cloves and black pepper 1/2 tsp baking soda
- 250 grams treacle
- 125 grams Shetland Dairies butter
- 2 Shetland eggs
- 250 grams caster sugar
- 500 grams icing sugar
- 2 Shetland egg whites
- Combine the flour, spices and baking soda in a large bowl.
- Whisk the egg and caster sugar together until light and fluffy.
- Melt the treacle and butter together and allow to cool slightly. Add the treacle and egg mixtures to the dry ingredients and work well with a wooden spoon until combined into a soft dough.
- Pop the bowl of dough in the fridge for an hour or so to chill, and then divide it into three even-sized discs. Wrap in each disc in clingfilm and leave to chill in the fridge overnight.
- Preheat the oven to 200 C/ 180 C fan/ 390 F.
- Roll out each disc of dough on a sheet of good quality non-stick baking paper using a lightly floured rolling pin.
- Cut out your gingerbread house pieces, and remove the excess dough around them.
- Transfer the baking paper with the cut-out pieces (leaving the gingerbread untouched) to a baking sheet and bake in the centre of the oven for 12 minutes.
- Leave to cool for a few minutes on the tray before transferring to a wire rack to cool completely.
- To make the icing, combine the icing sugar with the egg white. Transfer to a piping bag and decorate each of the components of the gingerbread house as desired.
- Leave your decorated components overnight to harden before assembling.