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Ho ho ho - Merry Blogmas |
| Ok I wimped out again. I’m full of a cold and have been working all day. I can’t face making a wreath… maybe on the weekend. Today/This evening we are making Christmas decoration – baked salt dough ones. There are many recipes out there, some are baked, some are non-baked, there is cinnamon dough made with apple sauce… the list is pretty much endless. This is one I used last year and seemed to work. OK I’m going to say this just as a safety warning…. DO NOT eat this dough… it is NOT edible… I know most people would know this anyway, but some people seem to have little to no common sense…. Ingredients:  Salt – 1 part Flour – 4 parts Water – 1.5 partsI use cup measurement, but can use whatever you have to hand… jars, bowls, jugs, measuring spoons… the equation is still the same. Tool:  Bowl Rolling pin Cookie Cutters Baking sheet or greaseproof paper Drinking straws Paint and brushes Ribbons/string Glitter Vanish - this seals porous surfacesHere is the how to make the dough:  Preheat oven to cool to moderate: 150/160 C (130/140 in a fan over, 300/325 F, or gas mark 2/3 Mix flour and salt together in a bowl and add the water a little at a time. Once the mixture comes together use your hands, and knead until the dough is soft and pliable. Roll out on floured surface to about 1/8 inch thickness. Cut shapes with cookie cutters If you want to do hand prints press palm and fingers firmly into the dough to get an impression – then cut around or use a big cookie cutter to do the edge. If you are going to hang them use the straw to cut out a small hole in the top of the shape. Place on greaseproof paper or baking sheet. Bake for about 30/40 minutes, or until completely dry and don’t forget to turn over half way through Allow to cool Once cooled decorate to your hearts content with paint, glitter and ribbon. Once the paint is dried you can seal with a craft vanish – this will help them keep for years.Tips:  Do not use self-raising flour – only use plain. Add in a good pinch of Christmassy spices or oils (only a drop) to add a nice scent. Use warm water and lots of kneading to avoid the dough puffing during baking – also the thinner the dough the less likely to puff. Be patient with the baking, the thicker you roll the dough the longer it will take to bake. Slow, low and steady is the key. If you roll the dough out thick to 1/ 4 inch it will take about 60/90 minutes to bake. Keep an eye on the dough as it bakes and tweak timings as needed. Little hands upside down can be used to make Santa’s head…or Rudolph's, and fingerprints can be wonderful baubles on Christmas trees.. or just as super cute baby mementoes. Side note: I finally got round to making my mother and mother-in-law's Christmas presents at Glazed (the local pottery shop). From me and guy they both have a plate clock which has Theia's footprints all over it. I painted the numbers on etc... and Guy and I paint and "planted" Theia's feet. They actually look really cool. AND from Theia they have a tree decoration with either a footprint or handprint. They are being fired in the kiln on Sunday night so will be available for collecting on Monday - Yippee. Once I have them back I will upload photos. Tomorrow is gingerbread biscuits AND gingerbread houses!!!! Merry Blogmas,  |
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