Salt dough: 1 cup plain flour, 1/2 cup table salt, 1/2 cup warm water
Rolling Pin
A ghost cookie cutter or a card template, approx. 8 cm tall
A drinking straw for the hanging hole
White, black and pink acrylic paint
Satin ribbon, 25 cm per ornament, for hanging
Acrylic varnish or Mod Podge for sealing
Step by Step
Mix flour and salt, then add water a little at a time, kneading until the dough is smooth and not sticky, about 3-4 minutes. If it cracks, add a few more drops of water. If it sticks to the table, dust with extra flour.
Roll the dough to about 5 mm thickness on a lightly floured surface. Cut ghost shapes using the cutter or template, pressing straight down and lifting cleanly. An adult does this step if a craft knife is used for the template.
Use the drinking straw to press a small hole through the top of each ghost, about 1 cm from the top edge. This is the hanging hole; make sure it is actually open all the way through, not just an indent.
Transfer the shapes to a baking tray lined with baking paper. An adult bakes them at 120 degrees Celsius (250 F) for 1 hour, checking at 45 minutes. They should feel hard and sound hollow when tapped. Leave to cool completely on a wire rack before painting.
Paint each ornament with two coats of white acrylic, drying between coats. Add a black face with a fine brush: two oval eyes and a small mouth. A dot of diluted pink on each cheek is optional and sweet. Seal with a coat of Mod Podge or varnish and allow to dry fully.
Thread ribbon through the hanging hole and knot. The ornament is complete.