I tried it again! I had leftover dough from my first Salt dough escapades and I thought about using a monogram “O” stamp I had recently purchased at Michaels. I did that, liked the stamped look and asked Jackson to run outside and and get me some leaves.
Here’s the recipe again:
2 cups of flour
1 cup of salt
1 cup of warm, almost hot, water
Mix the salt and flour together first then add the warm (borderline hot) water. The dough may be very sticky, but keep kneading. I put the dough onto a floured surface for kneading, and that way I could control how much flour I needed to get the right consistency. The result was a much MUCH smoother dough.
I rolled it out to around 1/8″ to 1/4″ thick.
Bake at 250 for 2 hours or 200 for 3 hours.