4 cups (1000 ml) plain flour
1 cup (250 ml) salt
1.5 cups (375 ml) warm water
1) Combine all of your ingredients (flour, salt, warm water) and mix well until it starts to form a dough.
Take the dough out of the bowl and knead for at least 10 minutes.
The dough should be smooth and roll out with not too many bumps. It should also be easy to press a hand print into it. If you’re finding it’s too hard or not smooth enough, continue to knead some more.
2) Roll out the dough to between 1/4 to 1/2 inch thickness. If the dough is too thick it will take too long to dry.
Press the hand into the dough.
3) Use a circle-shaped bowl to trace around your hand print.
Cut out the hand print with a knife (adults to do this part).
4) Let the ornaments air dry for a day.
If you have time, let the ornaments air dry for a day. This will cut down on the baking time required and help to prevent puffing.
5) Bake at 250 degrees Fahrenheit for 1-2 hours. Once the top of the ornaments look dry and solid, flip over and bake on the other side.
6) Once your ornaments are fully dry you can paint them.
After the paint has dried, make sure to seal with either modge podge or a clear glaze spray. Seal the ornaments after you paint them and the paint has fully dried.
7) Tie ribbon or twine through the hole for hanging on the Christmas tree.
Sealing the final ornaments will help stop them from cracking in a few years and prevent moisture from getting in.
Store the ornaments in a cool, dry place and keep away from moisture.
Use non-toxic acrylic paint for salt dough ornaments.
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