4 Halloween Salt Dough Decorations to Make

Ingredients (For Each Decoration):

* 1 Cup of Plain Flour

* ½ Cup of salt

* ½ Cup of Water

* A Mixing Bowl

Cookie Cutter Decorations:

* Salt Dough

* Halloween Cookie Cutters

* A Straw

* Greaseproof Paper

* A Rolling Pin

* Ready Mixed Paint 300ml in Black and White

* Kraft Brown Twine

* A Paintbrush

Hand Ghost & Spider:

* Salt Dough

* Paper

* Pencil

* A Straw

* Greaseproof Paper

* A Rolling Pin

* Ready Mixed Paint 300ml in Black & White 

* Kraft Brown Twine 

* A Paintbrush

* Googly Eyes 

* PVA Glue 

* Table knife

Pumpkins:

* Salt Dough

* Greaseproof Paper

* Matchsticks 

* A Brown Felt Pen

* PVA Glue 

* Colour Splash Gels 

* Ribbon Scraps

Leaf Garland:

* Salt dough

* Greaseproof Paper

* Kraft Brown Twine

* Colour Splash Gels in Orange, Red and Forest Green

* A Selection of Leaves

* A Pizza Cutter

* A Table Knife.

Take a quarter of your dough, roll it into a ball and make a little well in it with your thumb.

Squeeze a small amount of colour splash gel into the well and knead it until it’s mixed in. You might want to wear gloves!

If you want a brighter colour repeat step 1 again.

Cut a length of twine, wrap it around the middle of one of the balls and pull it so that it makes an indent in the dough.

Turn the ball and repeat twice.

Cut 2 matchsticks in half and colour them with the brown felt pen. When the pumpkins have cooled, put a little blob of glue on the end of the matchsticks and stick them in the holes you made for stalks.

You can seal them with PVA thinned out with a little water. If you have any ribbon or twine scraps tie them around the stalk.

Dust a little flour onto your work surface so that the dough doesn’t stick, and roll out half the dough to about ¾ cm in thickness.

Top Tip: You can cover your work surface with greaseproof paper if you want to keep it clean.

Use the cookie cutters to cut the Halloween shapes from the dough.

Keep the left over dough for your next project.

Make holes in the tops of the decorations to allow you to attach string to hang them up. Do this by pressing the end of a straw into the dough, and placing them on a fresh sheet of greaseproof paper.

Proceed to bake your shapes in the oven at 100°C for about 3 hours or until they’re hard.

Dip the end of a paintbrush or pencil in paint and use it to make the eyes and mouths.

To hang it, cut a length of twine, thread it through the hole and knot it.

Split your dough into three, roll each piece into a ball and make a little well in each with your thumb.

Squeeze a small amount of red colour splash gel into the well in one piece, orange in another, and green in the final piece. 

Knead each piece until the colour is thoroughly mixed in. You might want to wear gloves!

Roll the pieces into long, thin sausage shapes.

When they’ve cooled, you can seal them with PVA thinned out with a little water.

Thread a long piece of twine through the holes and knot each one to stop it from sliding along the twine.

Dust a little flour onto your work surface so that the dough doesn’t stick, and roll out half the dough to about ¾ cm in thickness. You can cover your work surface with greaseproof paper if you want to keep it clean.

Make holes in the tops of the hands to thread string through to hang them up. Do this by pressing the end of a straw into the dough and placing them on a fresh sheet of greaseproof paper.

Bake your pumpkins in the oven at 100°C for about 3 hours or until they’re hard.