When Smalls first started at kindergarten, she was still in full playdough phase. Truth be told she still is, but it was at peak excitement at the start of the year.
I’d often walk her over to the playdough area on dropoff and she would happily sit and squish, waving me off with a distracted hand.
One day I sat down with her and portioned it evenly among the eager three-year-olds – and I was like WHAT IS THIS SWEET, SWEET CONCOCTION?
It was still warm from being made and so utterly silky soft. I asked the teacher how your stock-standard salt dough could possibly be so delicious?
She smiled and said through all her years of making playdough for the children, she’s realised that allllll that salt we normally add just dries it out. So she only adds half, it lasts just as long, and ends up being much softer while still having the same general use and makeup of regular salt dough.
Here’s what we do:
- 2 cups flour
- 1/2 cup salt
- 2 cups water (coloured, if you want)
- 2 tablespoons oil
- 2 tablespoons cream of tartar
Heat all ingredients in a saucepan over medium heat, stirring until thick and it starts to become pliable and soft without being sticky.
Tip out onto the bench and knead/cool until the kids can’t wait any more.
Keep in an airtight container – it will keep for a couple of months but will be less cohesive over time and you’ll get a playdough-crumb-dotted floor like mine.