Salt Dough Recipe
The origins of salt dough date back centuries and have roots in many cultures around the world. Traditionally, salt dough was used to create decorative items, particularly in European countries where it was popular during the Christmas season for making tree ornaments.
Equipment
- Large mixing bowl
- Measuring cups
- Mixing spoon
- Rolling Pin
- Baking sheet
- Cookie cutters (optional)
- Oven
Ingredients
- 2 cups all-purpose flour
- 1 cup salt
- 1 cup water
- Optional: 1 tablespoon vegetable oil (for a smoother dough)
Instructions
- In a large mixing bowl, combine 2 cups of all-purpose flour with 1 cup of salt. Stir the mixture until the salt is evenly distributed throughout the flour.
- Gradually add 1 cup of water to the dry ingredients. Start mixing with a spoon until the dough begins to form. If the dough feels too dry, add a little more water, one tablespoon at a time.
- Once the dough has come together, transfer it to a lightly floured surface and knead it for about 5-7 minutes until it is smooth and pliable. If you’re using the dough for crafting, you can add a tablespoon of vegetable oil to make it easier to work with.
- Roll out the dough to your desired thickness using a rolling pin. For crafting, 1/4 inch thickness is recommended. Use cookie cutters or a knife to shape the dough into the desired forms. If making edible treats, keep them small and thin to ensure they bake evenly.
- Preheat your oven to 200°F (93°C). Place the shaped dough on a baking sheet lined with parchment paper. Bake for 2-3 hours until the dough is completely dry and hard. For edible dough, bake at 350°F (175°C) for 20-25 minutes or until golden brown.
- Allow the baked dough to cool completely on a wire rack. For crafts, you can paint or decorate them once they’re cool. If making edible treats, enjoy them as is, or dip them in your favorite sauces.