Homemade Salt Dough/Clay

In a large bowl mix the flour and salt, then create a well in the centre. Pour in the warm water, and mix using your hands until a soft dough forms.

Remove from the bowl and knead for a couple of minutes so the dough is smooth and has no lumps. If the dough is a little sticky you can dust your work surface with some flour, and keep doing so as you need (this may be necessary in humid conditions).

If you wish to colour the dough before baking, separate the dough out into balls and add your desired colour to the dough and knead to combine. Gel based food colourings will be easier to use, you may need to wear gloves if using more liquid based food colours. Baked salt dough is easy to decorate so you don’t have to colour the dough before baking.

Roll out the dough using a rolling pin, or by pushing it out with your hands. Ensure the dough isn’t too thick or it will not dry out completely in the oven. Mould or cut the dough in to whatever shapes you want, biscuit cutters can be helpful for this.

Place moulded or cut dough onto the prepared baking tray and place in the oven for 2-4 hours. Check your dough after 2 hours and if the underside is still soft turn your creations over if possible and continue to dry out in the oven for 1-2 more hours or until the dough has completely dried out.

Once the dough has completely dried out, remove from the oven and allow to cool on wire racks.

Once cooled the dough can then be painted and decorated if you wish.

This recipe makes approx. 390 g of uncooked salt dough, however this recipe can easily be doubled. Salt dough is not intended for human consumption.