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Salt Dough


1 cup warm water
1 cup salt
2 cups flour
1 Tablespoon cooking oil


1. Using a blender or food processor, swirl the salt until it is fine but not powder.

2. Combine salt and flour. Mix in water and oil, and work in additional flour if needed to make a smooth and workable dough. Wrap with plastic wrap and let it set at room temperature for about 2 hours. This will help the salt dissolve more.
3. Roll out 1/4 to 1/2 inch thick. Lightly dust your mold with flour. Using a soft pastry brush, lightly brush the excess flour from the mold. Press the mold onto the dough pressing evenly. Lift carefully. If the dough sticks it may be necessary to lightly dust the dough with flour before trying to make an impression. Be sure to swirl the flour with your palm to evenly cover the dough. After pressing, trim excess dough and put shapes onto ungreased cookie sheet. If making ornaments, use a toothpick to make holes for string to pass through.

4. Items can be air dried or baked. Bake at lowest temperature until completely dry. Air-drying time varies according to the thickness of the project- overnight - 2 days is normal.

5. Items may be painted with acrylic or watercolor paints and sealed with shellac or other acrylic-type sealer. To keep the salt dough well for years, do not store in a damp place. Store in boxes or well-sealed cookie tins on a bed of uncooked rice to absorb any moisture.

Contact: Ken Hamilton
Email: ken@thespringerlebaker.com
Phone: 828-380-0578

Web site prepared by web design by international trading company, Welland
Copyright: 2007 Ken Hamilton, TheSpringerleBaker.com