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Homemade Clay Dough


Homemade Clay Dough

This clay is entirely edible, if a bit salty, so it's kid-safe

 

2 cups flour

2 cups warm water

1 cup salt

2 tablespoons canola oil

1 tablespoon cream of tartar*

Paste food coloring

scented oils--optional

*available at The Peppermill—this ingredient adds elasticity to the clay


Mix all of the ingredients together, in a medium-sized saucepan and stir over low heat. The dough will begin to thicken until it resembles mashed potatoes. When the dough pulls away from the sides and clumps in the center, remove the pan from heat and allow the dough to cool enough to handle.

Important note: if your clay dough is still sticky, you simply need to cook it longer

Turn the dough out onto a clean counter or silicone mat, and knead vigorously until it becomes silky-smooth. Divide the dough into balls for coloring. Make an indentation in the center of the ball, and drop some food coloring in. Fold the dough over, working the food color through the body of the clay dough, trying to keep the color away from your hands and the counter.

When you're done store it in an air-tight container. If it begins to dry out, you can knead a bit of water in again to soften the dough. If it gets too dry, though, you will have to start over—but that’s for another day!


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