Cinnamon Dough
This fragrant craft dough is perfect for making ornaments or keepsakes around the holidays. The dough is baked and then can be decorated, if desired. This amazing dough produces crafts that can be kept for years to come!
Equipment
- cookie cutters optional
Ingredients
- 1 cup plain applesauce 250 ml
- 1 ½ cups ground cinnamon 180 g
- 3 Tablespoons white liquid school glue 45 ml
Instructions
- Combine all of the ingredients in a large bowl and mix to combine. The dough should be able to hold together when you pinch a clump in your fist.
- Place the dough in between two pieces of cling-film. Roll it out with a rolling pin, until it is about ¼-in. thick.
- Remove the top sheet of film. Cut out into shapes, using cookie cutters.
- Remove the cut-outs to a lined baking sheet. This dough is quite soft and does not hold together like a flour dough. I find the best way to transfer to a baking sheet is to pick it up in the cookie cutter and then let it fall out of the cookie cutter onto the baking sheet.
- Clump all the unused dough back together and roll out. Cut into shapes. Repeat this process until all the dough is used up.
- Preheat the oven to 200 ℉ (95 ℃).
- Poke holes through the cut-outs, using a kitchen skewer or straw. This is so you can thread a string through when it is baked.
- Bake until the dough is set and hard, about 2 ½ - 3 hours, depending on the size and thickness of your dough.
- Let cool completely, before using or decorating.