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Monday
Apr122010

Playdough  

What section to put this in!? It is not to be eaten of course, is simply homemade Playdo coloured naturally from food. It is messy to make and takes some time to bring it all together, with lots of scrubbing of the pan between colours, but is very satisfying to have done it. Your child will play with a preservative and chemical free Playdo - and no fears of digestion and mouth exploration. The salt will keep the dough for months if stored in airtight containers well and not left to dry out too quickly - it is so fun to come home to little biscuits of animals, people and stars all over the floor however when it is accidentally left out! Recipe provided by Mardie Gray.

 
Pictured, clockwise from top left: beetroot, saffron, blueberry, spinach “Playdough”

2 cups flour
4 tbsp cream of tartar
2 tbsp cooking oil
1 cup salt
2 cups water
Colouring- at least 1- 2 tbsp of each
Red - beetroot juice, or puree
Yellow  - pinch of saffron soaked in 1 – 2 tbsp hot water
Blue - blueberry juice or puree
Green - spinach juice, or puree

The concept and cooking method is similar to that of a roux for a white sauce, where as it cooks it thickens and comes together into a ball.

Mix all ingredients in a bowl and split into four to make four colours, or split as much or as little as you like, depending how many colours you would like to make.

Place one part of the mixture in a saucepan over heat and stir constantly.
Add one of the colouring choices before it’s cooked and while still slightly wet.
Continue stirring and cooking until the dough is no longer sticky and forms a ball.
Repeat for all colours.

Will keep in an airtight container for a few months due to high salt content. If left out too long will dry out.

Makes 4 colours of Playdough