Step-by-Step Instructions
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Mix the Slurry: Whisk the cornstarch, baking soda, and water together in a saucepan off the heat for 60 seconds until a smooth, lump-free slurry forms.
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Cook to Gelatinize: Place over low heat and stir constantly. After 5–10 minutes, the mixture will suddenly thicken into a singular dough ball. Remove from heat immediately.
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Cool with Moisture: Transfer the warm dough onto parchment paper. Cover loosely with a damp kitchen towel for 10–15 minutes to prevent a dry skin from forming.
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Color the Dough: Divide the pliable dough and knead in a tiny drop of food coloring. Keep colors light to allow maximum light transmission.
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Roll to ¼-Inch: Place the dough between two sheets of parchment paper and roll out smoothly to a ¼-inch thickness.
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Cut & Perforate: Cut shapes using cookie cutters and transfer to fresh parchment paper. Punch a hole near the top of each shape using a drinking straw.
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Air-Dry (48 Hours): Allow to air-dry in a well-ventilated area. Crucial step: Gently flip every piece over after 12 hours to ensure even evaporation and prevent curling.
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Sand & Seal: Buff away any rough edges with ultra-fine sandpaper. Apply a coat of Mod Podge or clear acrylic craft sealant to protect against humidity, then attach a ribbon and hang!
Creative Variations
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Pressed Botanicals: Press a tiny dried leaf or flat flower flush into the freshly cut dough before rolling over it lightly to embed it inside the matrix.
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Gilded Edges: Paint the outer borders with gold or silver leaf paint once fully dry for a stained-glass or leaded look.
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