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salt dough.
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hobbesy wrote:An excuse to make something christmassy whilst amusing my little monster at the same time. I haven't made this stuff in years. Anyone care to post the recipe?
fankoooooo
Keri -x-
A quick google gave me
1 cup of fine salt (I'm guessing normal table salt)
1 cup flour
1/2 cup water
Mix/knead until smooth, elastic and non sticky
Bake for 2 hours at 100c per centimetre - sounds hollow when done.The early bird gets the worm but the second mouse gets the cheese :cool:0 -
jessicamb wrote:Thats given me an idea for some cheap home decorations, especially for Xmas.
Thanks OP
nice going!:rotfl: i never thought of doing that! we just made snails and smiley faces/!You lied to me Edward. There IS a Swansea. And other places.....
*I have done reading too*
*I have done geography as well*0 -
Hi, vik, this is what I've used. I add a few drops of food colour (divide it into pieces and make each one different). I've also added essential oils, for a bit more variety!
Penny. x
1 cup plain flour
1 cup water
half cup salt
1 teaspoon cream of tartar
2 teaspoons cooking oil
This recipe needs cooking. Mix together in a pan, stir over a medium heat until doughy and comes away form the side of the pan, let cool and knead until pliable. Store in a plastic bag, inside an ice-cream tub. Will keep for months. Mine sometimes becomes a bit "salty" (the salt leaches out onto the surface). A quick knead, and it's good as new.:rudolf: Sheep, pigs, hens and bees on our Teesdale smallholding :rudolf:0 -
thank you so much! we're gonna give it a go tomorrow! xxxxYou lied to me Edward. There IS a Swansea. And other places.....
*I have done reading too*
*I have done geography as well*0 -
Penolpe Penguin's recipie is for playdough rather that salt dough. It has a lighter texture and will be much less elastic than salt dough. It can be left to dry in air and will become hard (hence why she recommends to store it in a plastic bag inside an ice cream tub). Playdough does not go quite as hard as salt dough even if baked. Both are brittle when hardened so be careful with whatever you make and it is best not to make things too thin.0
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