Every year we make ornaments for fun. This year we decided to switch things up and make Cornstarch Ornaments as opposed to Salt Dough or Gingerbread Salt Dough. You can add fragrance oil to these while the dough is cooling if you want. These will keep indefinitely if stored in an air tight container.
- 2 Cups Baking Soda
- 1 Cup Cornstarch
- 1.5 cups of Water
- Medium Saucepan
- Parchment paper
- Assorted cookie cutters
- Rolling pin
- Twine, ribbon, or string
- place all ingredients in a saucepan over medium heat
- stir constantly until dough begins to form
- once dough forms, remove from heat and place on parchment paper to cool
- once the dough is cool to touch, roll dough. If the dough is too sticky use sprinkle baking soda on top
- use cookie cutters to make shapes
- use a straw to make holes for string or twine
- allow shapes to air-dry overnight. If they seem damp in the middle, flip them over and let them dry completely.
- Try to keep a uniform thickness.
- ornaments will keep for years if stored in an air tight container
- Ornaments can be decorated with paint of markers
You can dry these in the over BUT they will brown a little.
- preheat over to 175°F and place baking sheet with your ornaments in the center of the oven. Check on your ornaments often, to ensure they’re not cracking, or browning.
- Flip the ornaments after 30/40 minutes. And then one more time
- Lenght of oven time depends on the thickness of ornaments and how many there are.