Yield: 1 Batch
|1 \N||Scant cup table salt|
|1 ounce||Glycerine - optional|
|\N \N||Liquid food coloring - opt.|
|7/95. MM||format by Ursula R. Taylor.|
SOURCE: Posted on Delphi Cust 229 by Lynne Sammon (MICROWIZ) in Mix together the flour and salt; add water while stirring. If using glycerine, cut water slightly. If adding liquid color also adjust water. Knead until smooth and workable for 5 to 10 minutes.
This is very, very flexible - it can be flattened, cut, rolled, braided, layered, squeezed through garlic press, cut with cookie cutters, pressed into molds, pinched, coiled, or whatever you can think of to do.
When baked, this becomes extremely hard, similar to ceramic clay.
The temperature and time depend on the thickness of design and materials added to basic dough. Some items with bulk should be baked in a 350~ oven for 1 hour. cookie type flattened items need long slow drying -- use low temp (150~) overnight -- about 8 hours.