Cinnamon Applesauce Ornaments For A Warm Australian Christmas

Cinnamon and applesauce ornaments bring the scent of Christmas into the home without requiring expensive supplies or complicated equipment. The dough is soft, easy for small hands to press, and ideal for stars, bells, gingerbread people, wreaths and simple Australian summer shapes. Once dried, the decorations become lightweight keepsakes for a tree, gift parcel or festive table setting.

The “edible-ish” label matters. These ornaments are made from food ingredients, but they are decorations rather than biscuits. The finished pieces can contain a large amount of cinnamon, may include glue or sealant, and can collect dust. Children should help make them, then treat them as craft materials rather than snacks.

For families in Australia, the timing feels a little different from a snowy northern Christmas. A cinnamon-scented tree can sit beside a fan, a bowl of cherries or a vase of eucalyptus, while children enjoy their school holidays and wait for a warm-weather celebration. The ornaments also make a thoughtful handmade activity for a kindy group, primary classroom or neighbourhood craft afternoon.

They are especially useful when a family wants a low-cost project for a December arvo. Applesauce, ground cinnamon and basic kitchen tools are easy to find at supermarkets such as Coles, Woolworths and Aldi, and the finished decorations travel well to relatives in Brisbane, Melbourne, Perth or regional towns. A few careful choices will help them dry properly and last beyond one season.

What You Need For The Dough

A simple batch uses about 250 g of unsweetened applesauce and 300–350 g of ground cinnamon. The exact amount varies because applesauce differs in moisture and cinnamon differs in texture. Start with less cinnamon, then add more until the mixture becomes firm enough to roll without sticking. A tablespoon or two of plain flour can help adjust a particularly wet dough, although it may lighten the colour.

Place the applesauce in a bowl and stir in the cinnamon gradually. Knead the mixture until it resembles soft modelling clay. It should hold together when squeezed and feel slightly tacky, but it should not cling heavily to your hands. If it crumbles, add a small spoonful of applesauce. If it feels wet, work in more cinnamon.

Ground cloves, nutmeg or a little orange zest can deepen the fragrance, but keep additions modest. Essential oils are unnecessary and may irritate skin or be unsafe around pets. For a classroom activity, label the bowl clearly as craft dough and check allergies before the session begins.

Rolling And Cutting Family Shapes

Dust baking paper with cinnamon or flour, then roll the dough to roughly 5–7 mm thick. Thinner pieces dry faster but can snap around narrow points; thicker pieces feel sturdier and have a stronger scent. Use cookie cutters for stars, snowflakes, candy canes and gingerbread people, or cut simple shapes with a blunt table knife under adult supervision.

Before drying, make a hanging hole with a drinking straw or the wide end of a piping nozzle. Position it far enough from the edge that the ornament will not tear. A skewer can make a smaller hole for fine ribbon, while a chopstick works well for larger pieces. Add initials, the year or tiny pressed patterns with a toothpick, fork or clean rubber stamp.

Children often enjoy making shapes connected to an Australian Christmas. Try seashells, gum leaves, cockatoos, kangaroos or a sun shape alongside traditional stars. A family can also create a miniature beach-themed garland with fish, waves and little surfboards. For a broader holiday craft session, pair the ornaments with a Christmas I Spy bottle so children have a quiet activity while the dough dries.

Drying In An Australian Summer

Arrange the cutouts on baking paper with space between them. Air-drying is gentle and keeps the colour rich, but it may take two to four days depending on humidity. Turn each piece once or twice a day so both sides dry evenly. In a humid coastal area such as Cairns or Sydney, use an airy room and avoid leaving the tray in a damp kitchen.

For quicker drying, place the ornaments in an oven at approximately 90–100°C for two to three hours, turning them carefully halfway through. Oven temperatures vary, so check often and keep the heat low. The goal is to remove moisture, not brown the cinnamon. A hot Australian afternoon can make a shaded, ventilated room surprisingly effective, while direct sun may cause warping or cracking.

Do not dry the pieces beside a barbecue, heater or open flame. Once they feel hard and cool, inspect the centres and edges. Any soft area needs more drying time. If a batch develops a musty smell or visible mould, discard it rather than trying to rescue it with paint or varnish.

Decorating Without Losing The Fragrance

Plain ornaments have a beautiful natural colour and suit a rustic tree, but children may enjoy adding details. Use small amounts of acrylic paint, water-based markers or craft glue with paper shapes. White dots can suggest snow, while red and green paint creates a familiar Christmas palette. For an Australian look, use terracotta, ocean blue, wattle yellow or leafy green.

A light coat of clear craft sealer can protect the surface, though it changes the texture and may soften the scent. Apply it outdoors or in a well-ventilated space according to the product instructions. Avoid glitter that sheds heavily, especially if the decorations will be handled by toddlers or placed near pets.

Tie each piece with cotton string, raffia or narrow ribbon. Add a handwritten date to the back so the ornament becomes a yearly record. A small gift tag can carry a family message; for ideas about warm wishes attached to a handmade present, adapt a wedding wishes example into a short Christmas note for grandparents, teachers or neighbours.

Safe Storage And Festive Uses

Keep finished pieces away from babies, toddlers and pets who might chew them. Cinnamon can irritate some mouths and stomachs, and the decorations may contain paint, sealant, string or small embellishments. Store them in a labelled airtight container with tissue paper between layers. A cool, dry cupboard is better than a shed or garage that becomes very hot over summer.

Use the ornaments on a Christmas tree, wrapped gifts, place settings or a simple branch display. They can decorate a classroom door, mark each child’s place at a family lunch or become a memory exchange during a Secret Santa. In a school setting, provide each child with a paper bag labelled with their name so the pieces do not go home mixed together.

The craft also fits neatly into a wider holiday preparation day. Families planning menus, decorations and activities can find ideas in a guide on creating a Christmas, then set aside a relaxed hour for rolling and cutting. After the celebration, the ornaments can be packed away with the tree or composted if they contain no paint, glue, glitter or synthetic coating.

For a little extra family fun, photograph each child holding their favourite shape and write the year on the back. A printable note can turn the craft into a gift for a teacher or friend, while a set of printable thank-you cards can be repurposed with Christmas colours and wording for end-of-year appreciation.

The practical formula is simple: mix until firm, roll evenly, pierce the hanging hole before drying, dry slowly, decorate sparingly and label every finished piece as a craft rather than food. Stored in a cool, dry place and handled sensibly, these cinnamon-scented ornaments can add a personal touch to an Australian Christmas without stretching the holiday budget.