Mix the flour and salt together in a bowl, then add the water a little at a time, stirring until a firm dough forms. Knead for two minutes until smooth. The dough should not stick to your hands; if it does, add a little more flour. Roll out on a lightly floured surface to 5 mm thickness.

Press the skull cutter firmly through the dough and lift cleanly. Peel away the surrounding dough and repeat. If you want to hang the skull, use a drinking straw to press a clean 5 mm hole near the top of each skull before baking. Place skulls on a baking tray lined with baking paper.

An adult bakes the skulls at 100 degrees Celsius (fan) for 2 to 2.5 hours until completely hard. Remove and cool fully on a wire rack, at least 30 minutes. Once cool, the child paints them white with acrylic paint, adds black detail for eye sockets and a nose gap, and lets dry for 20 minutes. Thread twine through the hole to hang.