Best 3 Salt Dough Recipes

SALT DOUGH

Steps:

• Mix all ingredients together except water together.
• Mix water in a little at a time.
• Knead dough 7-10 minutes.
• Roll out dough and cut into shapes.
• Allow to air dry or bake at 325 on a foiled cookie sheet.
• For each 1/4 inch of thickness, cook for 1/2 hour.
• Allow to cool and decorate as desired.
• Store dough in plastic bag.

SALTED, MALTED COOKIE DOUGH ICE CREAM BY SALT & STRAW RECIPE BY TASTY

Steps:

• To make the ​Malted Cookie Dough, in a large bowl, cream together the butter, granulated sugar, brown sugar, and salt with a wooden spoon until a light paste forms.
• Add the heavy cream, molasses, corn syrup, and vanilla and stir until smooth.
• Sift in the toasted flour and malt powder, then mix until there are no lumps.
• Fold in the chocolate until evenly distributed.
• Spread the cookie dough evenly in a parchment-lined baking dish until it's about ½-inch (1 cm) thick, then freeze until solid, about 1 hour.
• Cut the cookie dough into ½-inch (1 cm) cubes and freeze for later use. It keeps up to 1 month.
• To make the Molasses Vanilla Ice Cream Base, combine the sugar, dry milk powder, salt, and xanthan gum in a small bowl, and stir well.
• In a medium pot over medium heat, combine the milk, corn syrup, and molasses, whisking until combined. Add the sugar mixture and whisk vigorously until there are no lumps. Cook for 2-3 minutes, until the sugar is dissolved, then remove the pot from the heat.
• Pour the mixture into a large liquid measuring cup or medium bowl, then mix in the cream and vanilla.
• Cover and refrigerate for at least 6 hours before churning. It can be stored in the fridge for up to 1 week or in the freezer for up to 3 months.
• To make the malted fudge, mix the water and malt powder together in small pot. Add the corn syrup, heavy cream, butter, and salt.
• Heat the pot over medium-high heat until the butter is completely melted and the mixture comes to a boil.
• Remove the pot from the heat and add the cocoa powder and chopped chocolate, whisking thoroughly until the chocolate is fully melted and the mixture is silky.
• Transfer to an airtight container and store in the fridge for up to 1 week.
• Pour the ice cream base into an ice cream maker and turn on the machine. Churn just until it has the texture of soft serve, 25-35 minutes, depending on the machine.
• Fold in half of the cookie dough cubes until well-distributed.
• Alternate spooning layers of the ice cream and ​a few generous dollops of the fudge into a loaf pan.
• Cover with plastic wrap and store in the coldest part of your freezer for at least 6 hours before scooping and serving. The ice cream will keep up to 6 months.
• Enjoy!

CINNAMON & CLOVE SALT-DOUGH ORNAMENTS RECIPE - (4.1/5)

Steps:

• Preheat the oven to 200°F. In stand mixer, fitted with a paddle attachment, combine the flour, salt, cloves, and cinnamon on low speed until well combined. Slowly add the water until the dough starts to come together. Move the dough to a floured work surface and knead until the mixture is elastic and smooth. If the dough is too sticky, sprinkle it with a little flour until the stickiness is gone. (Be careful not to add too much flour, however, as it will dry out the dough and cause it to crack.) Using a rolling pin that's been dusted with flour, roll out the dough until it's about 1/4" thick. Then, use cookie cutters to cut the dough into shapes. Make a hole towards the top of each shape with a straw. Move the ornaments to an ungreased cookie sheet and bake for 2 hours. Transfer the ornaments to a cooling rack and allow them to harden. (This could take one or two days.) After they're dry, you can decorate the shapes, if desired. Then, spray with a couple layers of shellac to preserve. When dry, thread a piece of ribbon through the hole at the top for hanging and tie.