Craft Dough

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Craft Dough

Author Harriett Sebastian

The flour-based recipe creates a pliable dough that will keep for months! The baking soda-based recipe is more crumbly but has fewer ingredients when in a pinch.

Ingredients

#1 Flour-based

• 2 cups all-purpose flour
• ¾ cup salt
• 4 tsp cream of tartar
• 2 tbsp avocado or other unscented
• cooking oil
• 2 cups tepid water

#2 Baking soda-based

• 2 cups baking soda
• 1 cup corn starch
• 1 ¼ cups cold water

Instructions

#1 Flour-based

1. Place the flour, salt and cream of tarter in a medium saucepan and whisk to blend. Add the oil and water, and stir to mix.
2. Cook over medium heat, stirring constantly, until the mixture thickens and begins to form a ball. Remove from saucepan onto a large plate and allow to cool slightly.
3. If desired, divide the dough into smaller portions and add a few drops of (optional) food color or essential oil. Blend in thoroughly.
4. Store in sealed plastic baggies when not in use. Keeps approximately 3 months.

#2 Baking-soda based

1. Place the baking soda and corn starch in a medium saucepan and whisk to blend. Add the water and stir to mix.
2. Cook over medium heat, stirring constantly, until the mixture thickens to the consistency of moist mashed potatoes. Then, remove from saucepan onto a large plate, cover with a damp cloth, and allow to cool slightly.
3. As soon as the dough can be handled, it may be divided into smaller portions and a few drops of (optional) food color or essential oil may be blended in.
4. Store in sealed plastic baggies when not in use. Keeps approximately 1 month.