In a large bowl, combine the flour, salt and warm water. Once it forms a ball, knead on the counter for 10 minutes.

When the dough is smooth, roll between sheets of parchment or on a very lightly floured surface and cut into desired shapes. (The thicker they are, the longer they take to dry.). If you want to include texture, now is the time to use a fork, straw or piece of lace of ribbon and make pretty imprints. Then place onto a parchment lined cookie sheet & add a hole for hanging in each one using the straw.

Let them air-dry for 24-48 hours (flipping once the tops are dry.) Or alternatively, bake at about 175F for 2 hours, flipping halfway through.

Once the eggs are dry, paint and decorate as desired and let dry completely. Then loop the string or twine through the holes and you’re ready to hang.