uncooked.. thats right uncooked playdough welllll.. sort of....

having said that all playdough recipes are the same i have found one that isnt

it is actually technically somewhere between playdough and bread dough without the yeast. the reason for the different is the low temperature and the fact that you have to knead it. but it does make a very nice dough and is definately worth a try...

so It is exacyly the same as the recipe found on many of the packets of cream of tarter. having said this it has a fundamental difference. you dont cook it! you dont mix the ingredients together cold then heat it up like normal.

just boil up the water and add it to your dry ingredients and mix from there. (be really careful you dont splash yourself with the water when your mixing)

as the author mentioned it does have a soft elastic texture. i think the kneading produces more gluten which gives it that rubbery feel. so if youve made a tonne of playdough and your ready to get EXPERIMENTAL then give this one a go.....

cool playgough (well definately cooler than the cooked one!)

2 cups of plain flour
4 tablespoons of 'cream of tartar'
2 tablespoons of cooking oil
1 cup of salt
2 cups of boiling water
food colouring

as usual whack it all together and stir away

have faith, it will look a little funny at first but throw it out on the bench and give it a knead and fold for a few minutes and there you have it!
reference:
http://www.k-3teacherresources.com/play-dough-recipe.html