I routinely question my sanity. Yesterday was no different. It was a steamy 31C summer day on the farm. The cicadas were screaming. The frogs loudly predicting a storm. Me? I was sweltering in the kitchen, baking salt dough christmas ornaments for two and a half hours. As you do, when you’re completely bonkers.
Regular readers know I’m a reluctant crafter at the best of times. Crafting with my girls, the ratio of minutes kids enjoying activity to time mummy spends cleaning up afterwards is 1:2. Skewed to them wandering off to something else and me left with a half-finished creation and a lot of solo pick up, pack up. Yesterday I invited some older friends to join us and whadya know? The extra encouragement saw the salt dough creations get finished!
salt dough Christmas ornaments
3 cups plain flour
1 cup cooking salt
2 tbs vegetable oil
320ml cold water
Mix flour and salt in a large bowl. Make a well in the centre and pour in oil. Gradually add water, stirring mixture until combined. Once combined, turn the dough onto a lightly floured surface and knead for a few minutes until the dough is a smooth ball.
Roll out the salt dough to about 5mm thick. Use cookie cutters to cut out ornaments. Use a skewer to poke a hole at the top of each decoration. Place decorations on trays lined with baking paper. Roll remaining dough back together and go again.
Bake decorations at 120C for 2 1/2 hours or until hard and dry. Transfer to a wire rack to cool completely.
The end results – especially the older kids’ creations – turned out beautifully.
Why didn’t we paint them you say? I may be crazy, but I’m not certifiable. Plus I’m loving the simple look of the salt dough on this year’s real tree.