ABSTRACT

To make the salt dough, mix the dry ingredients in a saucepan. Add water and vegetable oil. Heat over low heat until it is the consistency of mashed potatoes, stirring until there are no more clumps. This takes about 8 minutes. Using a plastic spoon, scoop it out on to a lightly floured surface. Knead it until it is smooth and thick. Make a ball about the size of a racket ball. Use immediately or refrigerate in an airtight container. Using a rolling pin, roll out the dough on a lightly floured surface. Roll until it is no more than 1⁄8” thick. The dough should be thin. Using the 4” circle cutter, cut out circles of dough. Using the excess dough, create a small ball no bigger than a super-high bounce ball, about 1" in diameter.