SALT DOUGH RECIPES
Air Dry Salt Dough Recipe:
· 1 cup table salt
· 2 cups plain flour
· 1/2 -1 cup cold water
In a large bowl mix salt and flour together with a spoon.
Gradually add 1/2 cup water and continue to mix. Keep adding water
until desired consistency. Once you can roll it into a ball, knead
it on the table for a few minutes. You may need to add another drop
or two of water.
Don't make it too moist. Divide it into two parts. Cover one part
and work with the other.
When you have made your pieces, place them on waxed paper on a big
piece of board or a table that you will not be needing for 48 hours.
Turn the shapes over several times a day to help speed up the drying
process. You will see it more moist in the centre of the shape.
It takes anywhere from 30-48 hours to completely dry depending on
the size and thickness of the shape and the temperature of the room.
Once they are completely dry use a fine sand paper to GENTLY get rid
of any rough edges.
If you plan on hanging the shapes, prick a little hole with a tooth
pick right through when it is wet. Every time you flip the shape over
re-pierce the hole.
Dry Salt Dough Recipe #1
· 1 cup salt
· 4 cups flour
· 1/2 -1 cup hot water (from tap)
· 2 teaspoons vegetable oil (optional)
Mix the salt and flour together, then gradually add the water
until the dough becomes elastic. (Some recipes call for 2 teaspoons
of vegetable oil at this point.) If your mixture turns out too sticky,
simply add more flour. If it turns out too crumbly, simply add more
Knead the dough until it's a good consistency-then get out rolling
pins, cups, bowls, straws, biscuit cutters, plastic utensils, and
let the fun begin!
Bake them at 200 degrees C / 325F . Baking times will vary depending
on the size and thickness of the object, but make sure that all of
it is hard. If the dough starts to darken before cooking is complete,
cover with aluminum foil.
Painted keepsakes will need to be sealed on all sides with clear varnish
or polyurethane spray. You can store your salt dough in a sealed container
in the refrigerator, but usually not more than a couple of days.
Oven Dry Salt Dough Recipe
· 1 cup salt
· 4 cups flour
· 1/2 -1 cup hot tap water (from tap)
Pour the hot water and salt into the bowl and stir for 1 minute. The
grains of salt will get smaller but should not dissolve.
Add the flour and stir until the water is absorbed. Knead for several
minutes -- it's ready to use when the texture is smooth and pliable.
When you have made your designs, bake dough on a baking tray at 225
F for about three hours. Halfway through cooking time, remove from
baking sheet. Place on a wire rack and return to the oven for another
1 1/2 hours to thoroughly dry the bottoms. Check that dough is hard
on all surfaces, and thickest parts should seem solid.
Paint or use permanent markers to colour your creations after they're
baked. Then to protect them from moisture in the air, apply a coat
of varnish to all sides.
Wrap unused dough tightly or place in a plastic bag or covered container.
Ideally, use the dough within 24 hours.
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