I use salt dough for a lot of different craft projects – it isn’t just for Christmas decorations!
Salt dough is cheap and cheerful! Simple ingredients, easy to prepare and hard-wearing. A perfect combination.
Simple Salt Dough Recipe
It doesn’t matter what quantities you are using. It works on a principle of half, half and whole.
1 qty of plain flour, ½ qty table salt and ½ qty of cold tap water.
For today’s batch I have used:
1 Cup of flour (8oz/225g)
½ Cup of Salt (4oz/112g)
½ Cup of cold water (4floz/100ml)
Mix the flour and salt, together, in a bowl
Gradually add the cold water and mix with a metal spoon. Do not add all at once.
When the mixture looks similar to mine, it’s ready. There is a little water still in the jug, I never quite use it all, The mixture should not be soggy.
Time to get your hands in. Make into a ball. Beware! Salt can irritate some people’s hands. I’m okay as long as I’m not making multiple batches. Make sure after handling the dough you wash your hands thoroughly and you may need to moisturise (salt draws out moisture).
Knead the dough directly onto your counter, board or mat. I have to use a non-stick mat because I have granite work surfaces and it’s too cold to knead onto. If you’ve got your consistency right you shouldn’t need a dusting of flour. But if it starts to stick add some flour and work in.
Knead until smooth as you would cookie/biscuit dough.
Make into a ball and press down to flatten slightly.
Roll out to the desired thickness.
Use cutters to make the required shapes. Very similar, again, to how you’d make cookies or biscuits.
Place directly onto a non-stick tray.
Place in a pre-heated cool oven (lowest setting) for 3-4 hours in total! Yep…it’s a long time! I turn them over half way through. Some recipes suggest microwaving, but I have never had success with this. The shapes rise and crack in my experience. They can be left to air dry also, but this takes days so can only be done if you’re not in a hurry.
As today’s batch are still in the oven, in true Blue Peter style – here’s some I made earlier…
Salt dough is best used when fresh. However you can wrap in cling film and refrigerate for up to 3 days. It can become a little ‘wet’ if kept like this and you may need to add flour. I try not to store mine as the results haven’t been up to scratch when I have.
This is what I do with mine…
What will you do with yours?