Salt Dough

As crafts go, salt dough is very easy. You can cut out shapes with biscuit (cookie) cutters or draw round templates. Cereal boxes make for sturdy templates. Salt dough takes a good while to dry – mine were in the oven for some 16 hours on its lowest temperature. Obviously, the thicker the dough, the longer the baking time.

They can also be microwaved; I’ve tried microwaving and had mixed results but always with some surface puffing, buckling and cracking. (See Salt Dough Hearts and Salt Dough Microwave Method).  Sometimes, the cracking suits the project but there are times you might want a smoother surface to work on.

Salt Dough Recipe:

2 cups of flour to 1 of salt. Add a tbs of dry wallpaper paste as well to help prevent mold and make the dough more pliable if you have some.

Mix with water until it becomes pastry-like then roll it out and cut it into shapes.

You can create all sorts of things and hang them up afterwards – just make a hole so you can insert cord or wire to hang them from – or, insert some bent wire into the raw dough (wet the ends of the wire with a thickish flour and water mixture ‘glue’ then insert the wire into the piece) and bake the mount with the dough. I

Basic instructions:

  1. Place on a baking tray in the oven on its lowest setting until the dough is thoroughly dry. Tap the back of the shapes – they should sound ‘hollow’. Try pressing the back – if there’s any yield in the piece it needs further drying in the oven time.
  2. Paint and let them dry – bone dry!
  3. Coat with a varnish – floor, ship or spray varnish, whatever is easiest and cheapest to find, to seal the dough. If you don’t seal them moisture will get in and they will eventually crumble or go mouldy.

Pear templates: