Plant dyed salt dough recipe
Romi and I made these cute little salt dough cut outs for easter and to make them more colorful we simply added some natural dye baths to the dough instead of water. It was so easy and fun, I can’t wait for you to try it out!
Recipe:
220g plain flour
200g salt
150ml dye water (we used red cabbage and brown onion skins)
1 tsp baking soda (to shift the ph of the red cabbage dye water to achieve blue)
1 tsp of lemon juice or citric acid (to shift the ph of the red cabbage dye water to achieve pink)
1 tbsp oil
1 tpsl potato starch
Step 1
Start by mixing all the dry ingredients together.
Step 2
Add the required amount of the dye bath. I’ve used onion skin (pictured) and red cabbage. The great thing about using red cabbage is that you can achieve three different colours with it because it is ph sensitive. More on that later ;)
Step 3
Combine the dye bath water with the dry ingredients until a firm but slightly sticky dough comes together. It should be slightly elastic but not too wet. If you are not happy with the consistency add a little bit more flour.
Step 4
Repeat the same process with the red cabbage dye water. To achieve the colours blue and pink simply add 1 tsp of baking powder (for blue) or 1 tsp of citric acid / lemon juice to the dye bath before adding it to the dry ingredients. This will shift the ph of the dye bath and either brighten or sadden the color. Without adding baking soda or citric acid the color will be purple.
Step 5
Then it’s time to start cutting out different shapes. Sprinkle some flour on a clean surface and roll out the dough. Transfer the cut out pieces onto a baking paper some baking paper and leave to dry in a warm place for
2-3 days.
Before they are completely dry don’t forget to punch some holes into the top part of the cut out so that you can thread a string through them later on.
Make it stand out
If you feel like it, you can mix the different colours together to create a rainbow colour.
Let the salt dough cut out production begin!
