Gingerbread Salt Dough Ornaments
Servings: 30 or more depending on size
Equipment
Ingredients
For the gingerbread salt dough
- 2 cups (250g) flour all-purpose / plain
- ½ cup (145g) salt
- 2 tbsp ground cinnamon
- 1 tbsp ground ginger
- 1 tsp ground cloves
- 1 cup (250ml) water
- 3 tbsp dark molasses (treacle)
- 2 tbsp vegetable oil
- a few drops gingerbread oil essence (optional)
To decorate
Instructions
Make the salt dough
- Combine the flour, salt and spices in a large mixing bowl.2 cups (250g) flour, ½ cup (145g) salt, 2 tbsp ground cinnamon, 1 tbsp ground ginger, 1 tsp ground cloves
- Stir together the water, oil, molasses and gingerbread oil fragrance in a measuring jug.1 cup (250ml) water, 3 tbsp dark molasses, 2 tbsp vegetable oil, a few drops gingerbread oil essence
- Pour the wet ingredients into the bowl and mix together with a spoon or a hand mixer until you have a smooth pliable dough. Gather into a ball and cover with plastic wrap to prevent from drying out.
Roll out and cut
- Divide the dough into portions and roll out between two pieces of parchment paper. A rolling pin with ring spacers is useful here but you can also use an embossing rolling pin to give your ornaments texture.
- Use festive Christmas cookie cutters to cut your ornaments, gathering any dough scraps to roll out again. Use letter stamps to personalize your decorations or use a toothpick to write your initials. Cut a hole in the ornaments using a straw if you want to use them as Christmas decorations.
Dry in the oven
- Preheat the oven to 230°F (110°C). Place the ornaments on a parchment lined cookie sheet and bake for 2 hours, flipping them over halfway through. You may need to bake for longer depending on the size and thickness or your ornaments.
- Turn the oven off but leave the ornaments inside until cool to dry out completely. File with a Microplane zester or a clean emery board if you need to refine their shape.
Decorate and hang on the tree
- Add a few drops of water to light molding paste and mix well to combine. Transfer to a piping bag or silicone decorating bottle fitted with a small round tip.light molding paste
- Place the ornaments on parchment paper to avoid drips and mess and decorate. Add glitter or decorations now if using and leave the ornaments to dry for at least four hours or overnight.glitter
- Thread with ribbon or string and hang on the tree or use them as gift tags, thread into garlands or table decor.
Notes
PLEASE NOTE: These decorations are not edible! The high salt content and fragrance oil make them strictly for decorating, not snacking. They do smell incredible though, and they look so convincing that you’ll want to warn little ones before they try to sneak a “cookie” off the tree.
