|
Cream of Tartar is impossible to obtain in France, so here are some recipes that don't require it.
Uncooked salt dough
2 parts flour, 1 part salt, colouring and water
Add water to dry ingredients slowly, mixing well until right consistency is obtained.
Cooked salt dough
2 cups plain flour, 1 cup of salt, 1 tablespoon cream of tartar, 2 tablespoons oil, 1 and three quarter cups
of water and colouring.
Mix all ingredients together and stir over a low heat all the time until the mixture looks shiny, or comes away from
the sides of the pan like choux pastry.
The uncooked dough doesn't last long (about a week if I remember right) and tends to get crumbly but it's fast to make
and most importantly doesn't need Cream of Tartar.
This recipe contributed by Kate.
And for those of you who have access to cream of tartar, Alix has contributed another Play-Dough recipe!
*1 cup of flour
*1/2 cup salt
*2 teaspoons of cream of tartar
*1 cup of water
*1 teaspoon of food colouring
*2 teaspoons of oil
1. In a medium sized saucepan,
combine 1 cup of flour, 1/2 cup of salt, and 2 teaspoons of cream of tartar.
2. Over medium heat, gradually
stir in 1 cup of water, 1 teaspoon of food coloring, 2 teaspoons oil.
3. Cook over medium heat, STIRRING
CONTINUALLY, until mixture forms into a sticky, gooey ball. Keep stirring as the mixture will burn easily on the bottom if
you are not careful.
4. Remove from heat.
5. Let cool for 15-30 minutes.
(Best if cooled overnight. It will be too hot to play with after being on the stove for so long.)
6. Will store for several weeks
in an airtight container.
|
