Note: You can halve this recipe and make two different coloured batches if you like.
Whisk the flour, salt and cream of tartar in a bowl.
Pour the boiling water into a measuring jug and then stir in the oil and a few drops of food colouring.
Pour onto the dry ingredients and mix until everything is well combined and the mixture is sticky.
Set aside to cool for 10-15 minutes.
Once cooled, tip the mixture out onto the bench (or onto a chopping board) and knead vigorously for a few minutes until the dough is smooth and no longer sticky.
Store in an airtight container or wrap it in plastic wrap so it doesn’t dry out.
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