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Reply to "Best recipe for gingerbread houses?"

For a completely inedible--but wonderfully smelling--"gingerbread" house that can be kept for years, you could try a sachet dough to make the building parts. (That would be equal parts of applesauce and ground cinnamon mixed together to form a pliable dough, which is then rolled, cut into shapes and either air-dried for two or three days or baked for a couple of hours in a very slow oven--200 degrees F.--before being assembled into houses.) This dough dries very hard and is often used to make tree ornaments or sachets. I made ornaments and closet sachets for gifts with my daughter with this recipe many years ago when she was a little girl, and I think it would work great for houses, too!

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