Cinnamon salt dough gingerbread decorations

Heat the oven to 50C, or its lowest setting. Line a baking sheet with baking parchment. Mix the flour, cinnamon and salt together in a large bowl, then add 125ml water and stir until everything comes together into a ball. (If needed, you can bring the dough together using your hands.)

Transfer the dough to a floured work surface and cut into four pieces. Roll each ball out to about ½cm thick, then use biscuit cutters to stamp out as many festive shapes as you can (about 16 in total). Stamp out a hole in the top of each shape using a straw or skewer (these can later be threaded with ribbon for hanging up the decorations).

Put the shapes on the baking sheet and bake for 3 hrs, or until fully solid. Alternatively, cook in an air-fryer set to 50C for 2 hrs. Leave to cool completely, then paint with the brown paint. Leave to dry, then decorate with the white puffy paint. Once completely dry, thread with ribbon, then hang from the tree. The decorations are not edible but can be reused for many years.