2 c Flour
1 Scant cup table salt
3/4 c Water
1 oz Glycerine - optional
Liquid food coloring - opt.
SOURCE: Posted on Delphi Cust 229
by Lynne Sammon (MICROWIZ) in 7/95.
MM format by Ursula R. Taylor.
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.
