Okay let me start by saying that these are not edible decorations. Got that? Cool thanks. Have you ever made the cookie version before? Well I have and was so disappointed because in Australia’s humid summer, the cookies got soft within a day and all fell off their ribbons. So these are the next best thing (or perhaps better?) as they impart a delicious cinnamon smell and will last so you can use them again and again.
DIY cinnamon-scented decorations
(Adapted from a Martha Stewart project)
– Mixing bowl
– 1 cup ground cinnamon (I used 4 x 25g bags)
– 1/4 cup apple sauce
– 1/2 cup non-toxic craft glue
– rubber spatula
– 2 baking trays (not shown)
– baking paper (not shown)
– rolling pin
– Christmas cookie cutters
– drinking straw (our stripey one is from emerald + ella)
– Twine or ribbon to hang (our striped twine is from emerald + ella)
Mix cinnamon, apple sauce and glue in a bowl using the rubber spatula. You may need to knead it slightly until you have a smooth dough with a uniform colour. Set aside for 1 hour.
Preheat oven to 100°C (conventional). Line baking trays with baking paper.
Divide dough into four pieces. Roll a piece out on a cool surface to 5mm thick. If the dough is too sticky to roll, you can sprinkle with a little more cinnamon. If it gets too dry, spray with a little water. Use your cutters to cut shapes from the dough. Place the shapes on a prepared tray. You may need a flat knife to help you lift the shapes. You can reserve the dough off-cuts to knead and re-roll. Use the straw to cut a hole in each shape so that you can hang them later. Repeat with remaining dough.
Bake for 2 hours, turning once, until dry. Once cool, cut lengths of twine/ribbon and use to hang the decorations.
Makes 30 (this will vary depending on your cutter size)
oOo These would also be really cute attached to gifts simply wrapped in kraft paper.
