Shetland Pepperkakehus

Course: Main

Servings: 1 house

Prep Time: 16 hours

Cook Time: 2 hours

  • Shetland eggs - 2 Large
  • Caster sugar - 200 grams
  • Treacle - 250 grams
  • Shetland butter - 125 grams
  • Freshly ground black pepper - 1 tsp
  • Ground ginger - 1 tsp
  • Ground cinnamon - 1 tsp
  • Ground cloves - 1 tsp
  • Shetland seaweed - 1 tsp (dried and crumbled)
  • Bicarbonate of soda - 1/2 tsp
  • Plain flour - 600 grams
  • Icing sugar - 500 grams
  • Egg whites - 4
  1. Whisk the eggs and sugar together until light and fluffy.
  2. Gently melt butter and treacle together in a small saucepan. Allow the mixture to cool slightly before adding to the egg and sugar mixture.
  3. Sift together the spices, seaweed, bicarbonate of soda and the flour.
  4. Stir the dry ingredients into the wet ingredients with a wooden spoon to make a dough. Knead briefly until smooth.
  5. Cut dough into quarters and wrap in clingfilm. Chill overnight in the refrigerator.
  6. Preheat oven to 200 C.
  7. Roll dough out on a floured board until 3 mm thick.
  8. Using a paper template cut out the walls, ceiling, etc. Remember to cut out the centres of the windows! (Alternatively, just cut out with Christmas cookie cutters)
  9. Place on baking paper and bake for 10-12 minutes.
  10. Re-roll the leftover bits and refrigerate the dough when it is not being used.
  11. Transfer to a wire rack to cool completely. Leave the baking paper on until the gingerbread is cool.
  12. To prepare the royal icing, whisk the egg whites until frothy.
  13. Sieve over the icing sugar and beat, continually, for at least five minutes, or until the icing forms stiff peaks.
  14. Decorate as desired. It is easier to decorate the parts prior to assembly. Leave to dry overnight and assemble the next day.