Baking Dough
A versatile salt dough perfect for children's craft projects, ornaments, and gifts. Easy to make with simple ingredients, it can be baked hard and painted afterward.
Ingredients
Instructions
- Mix salt and flour in a bowl and stir in water and glycerine (which has been premixed).
- Knead on a floured board for about 10 minutes. If the dough is too dry, moisten hands and knead in water; if too wet, add a little flour.
- Can be kept in the refrigerator in plastic bags for several days.
- After children have formed their creations, place them on an oiled cookie sheet and bake at 250°F (120°C) for up to 3 hours, depending on thickness.
- Bake until hard.
- When cool, spray with a plastic or varnish finish or let children paint with tempera paint and then spray.
- These make good gifts.
Tips & Substitutions
For a softer dough, consider using less salt and adding a tablespoon of vegetable oil. If you don't have glycerine, corn syrup can be a decent substitute, though it may alter the texture slightly. Knead the dough until it's smooth; this helps develop its elasticity, making it easier for children to shape their creations. For added fun, try coloring the dough with food coloring.
Serving Suggestions
Once baked and cooled, these creations can be painted with tempera paint, making them perfect personalized gifts or decorations. Display them on a shelf or give them as gifts to friends and family. They pair beautifully with a homemade Cran-Grape Cooler, adding a refreshing touch to your crafting party.
Storage & Reheating
Store any leftover dough in a sealed plastic bag or airtight container in the refrigerator for up to a week. If you notice it drying out, sprinkle a few drops of water before sealing. For best results, avoid freezing as it may alter the texture when thawed. Re-knead before use to restore its pliability.
Nutrition & Diet Analysis (per serving)
Each serving of Baking Dough contains roughly 16 calories, with 0g protein, 3g carbohydrates, and 0g fat. Note that it is relatively high in sodium, at 1746mg per serving (76% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, whole wheat flour can be used, but it may result in a denser dough. If using whole wheat, add a bit more water to counterbalance the absorbency of the flour. Experiment to find the right consistency that works best for your creations.
How long can the baked creations last?
Once baked and properly sealed, your creations can last for several months. Store them in a cool, dry place away from direct sunlight to prevent fading or deterioration. If you want them to last even longer, consider sealing them in a clear varnish for added protection.
What if the dough is too sticky?
If you find the dough too sticky while kneading, simply dust your work surface and hands with flour. This will help manage the stickiness. Remember, it’s easier to add flour than to remove moisture, so add it gradually until you reach the desired consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).