Instructions:
- Combine Dry Ingredients: In a medium non-stick saucepan (off the heat), whisk together the sifted flour, cream of tartar, and salt.
- Introduce Wet Ingredients: Add the water, oil, and vanilla extract to the dry mix. Stir well until a rough, shaggy dough forms.
- Cook the Dough: Place the saucepan over medium-low heat. Add the cubed butter. Stir continuously for about 5 to 8 minutes until the mixture pulls away from the sides and forms a single, smooth ball.
- Cool Down: Remove the dough ball from the heat immediately and transfer it onto a clean surface or plate. Allow it to cool for 15 to 20 minutes until comfortable to handle.
- Knead and Test: Once cool enough, knead the dough vigorously for 2 to 3 minutes until it is silky smooth and no longer sticky.
- Divide and Colour: Divide the main dough ball into the required number of smaller balls (e.g., four sections).
- Introduce the Dye: Create a small well in the centre of each dough portion. Add the chosen natural colouring powder or paste to the well.
- Final Kneading: Fold the colour in gently at first, then knead firmly until the colour is evenly distributed and streak-free. If too sticky, add 1 teaspoon of extra flour per portion.
- Store: Wrap each coloured ball tightly in plastic wrap or place it in an airtight container and let it rest for 1 hour to firm up before playing.