Saltbread Christmas Ornaments

1 Serving Although this is not edible, it is great fun!


  • 2 cups all-purpose flour

  • 3/4 cup salt

  • 3/4 cup water


  • Process the flour and salt in the bowl of a food processor for about 15 seconds.

  • Then drizzle the water through the feed tube.

  • Once a ball has formed, continue to process for 3 minutes more.

  • Transfer the dough to a work surface and knead it 5 or 6 times, until it is no longer sticky to the touch.

  • Put the dough in a plastic bag to keep it moist while you are shaping the ornaments.

  • Preheat oven to 200°. Remove a bit (about 1/10) of dough at a time from the plastic bag, and roll it out 1/4 inch thick.

  • Cut ornaments in festive holiday shapes with cookie cutters or by hand with a sharp knife.

  • Transfer the ornaments to an ungreased, nonstick baking sheet and make a small hole (for hanging) at the center of the to0p of each with a chopstick, skewer, or pencil.

  • When all of the dough has been shaped into ornaments, bake for about 1 hour, until the ornaments are as stiff and dry as ceramic (they will be ivory to light tan in color).

  • Remove the sheet from the oven and set it aside for about 1 hour to allow the ornaments to cool.

  • Decorate the ornaments with acrylic paints and let them dry thoroughly for 15 to 20 minutes.

  • Coat one side of the ornaments with shellac to seal and set them aside for 2 to 3 hours until thoroughly dry and no longer tacky.

  • Flip the ornaments, shellac the other side, and allow to dry for another 2 to 3 hours.

  • For a protective coating that will last for years, apply two coats of polyurethane to each side of the ornaments, allowing 2 to 3 hours drying time for each coat, and for each side.

  • To hang the ornaments, thread lengths of decorative ribbon through the holes at the top of each ornament and tie.

Category: Potpourri