We used this recipe for the salt-dough, with the following modifcations:
- 4 cups all-purpose flour
- 1 cup salt
- 1 1/2 cups water [water should be hot or warm]
- salt-dough (recipe above)
- rolling pin
- extra flour
- cookie cutters
- cookie sheets
- cooling rack
- poster paint, markers, googly eyes, fabric bits, glitter, glue, yarn
- shellac or polyurethane
- ribbon / thread
- Preheat oven to 300 degrees F (150 degrees C).
- Combine the flour, salt and water; mix well and knead for 10 minutes. With a lightly floured rolling pin, roll out on a lightly floured surface.
Note: The oranments above are about 1.2cm (3/8") thick, which took A LOT LONGER to bake / dry then the instructions in the original recipe state. Next time we're going to make them much thinner!
- With lightly floured cookie cutters cut into desired shapes and make holes for hanging.
Note: If you want the final product to have smoothed edges and rounded corners, do this BEFORE you bake. Dough does not reshape as when baking cookies for eating.
- For candy cane shown above, roll out a thin dough "string" between your hands. At about the half-way point begin to twist the two "strings" around each other. Shape into a hook / candy cane.
- Bake for 30 minutes.
Note: Keep checking on the progress. Ours were in for well over an hour before they were considered done.
- Place on rack to cool.
- Decorate with paints or markers.
- Allow to dry and spray with clear polyurethane or shellac on both sides to preserve. Allow to dry.
Note: If the shellac or polyurethane cover is not complete, moisture will get into the dough and the ornament will fall apart. If you wish to keep the ornaments for a long time, you may need to recoat them with polyurethane or shellac every year.
- Using glue if required, add stickers, googly eyes, fabric bits or yarn for hair.
- Use ribbon or thread to hang.