Mix first 3 ingredients in a medium pot. Combine and add next 3 ingredients. Cook over medium heat and stir, about 3 to 5 minutes. It will look like a “globby” mess and you’ll be sure it’s not turning out . . .but it will.
When it forms a ball in the center of the pot, turn out and knead on a lightly floured surface.
Store in an airtight container. Neon food colouring is fun for a change.
Add flavourings or extracts to make it even more fun: peppermint added to green or pink playdough, lemon extract to yellow, cinnamon at Christmastime will make your room smell like gingerbread!
Try these suggestions from My Montessori Journey
January–white dough with white glitter OR “snow dough” and a snowman or snowflake cutter;
February–pink dough with red glitter and a heart cutter;
March–green dough with gold glitter and a shamrock cutter;
April–purple dough scented with lavendar oil and an egg cutter;
May–yellow dough with lemon extract and a flower cutter;
June–blue dough with a boat cutter;
July–small balls of red, white and blue dough with a star cutter; (red and white if you’re Canadian, eh)
August–yellow dough with gold glitter and a sun cutter;
September–plain dough (no coloring) with apple pie spices and an apple cutter (or red dough with apple pie spices);
October–orange dough with pumpkin pie spices and a pumpkin cutter;
November–orange or brown dough with pumpkin pie spices and a turkey cutter; (if you’re not Canadian, eh)
December–gingerbread dough (use lots of cinnamon, allspice, ground cloves) with a gingerbread cutter OR green dough with peppermint extract and gold glitter and a tree cutter OR red dough with peppermint extract and gold glitter and a candy cane cutter.
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