Hardtack Recipes

SIMPLE HARDTACK

Steps:

• Mix the flour, water and salt together, and make sure the mixture is fairly dry.
• Then roll it out to about 1/2 inch thickness, and shape it into a rectangle. Cut it into 3×3 inch squares, and poke holes in both sides.
• Place on an un-greased cookie or baking sheet, and cook for 30 minutes per side at 375? (or 350? if you have a convection oven).
• When it's done, you'll want to let it dry and harden for a few days, just out in the open. When it has the consistency of a brick, it's fully cured. Then simply store it in an airtight container or bucket. To prepare for eating, soak it in water or milk for about 15 minutes, and then fry in a buttered skillet. You can eat it with cheese, soup or just plain with a little salt added. Any way you do it, it's delicious!

4-INGREDIENT HARDTACK

Steps:

• Stir together dry ingredients in bowl.
• Add water gradually and stir until combined; knead in bowl for 5 minutes.
• Let rest for 10 minutes.
• Roll out to 1/2 inch thickness on greased baking sheet: score into sections at 3 inch intervals, and prick liberally with a fork.
• Bake at 325 degrees for 50 minutes, break into pieces along scored lines, and let cool on rack.

SWEDISH HARD TACK

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Sift together the flour, sugar, baking soda, and salt into a large bowl. Rub in the shortening until the mixture appears sandy. Stir in the buttermilk until the dough holds together. Roll out on a lightly floured surface to 1/8-inch thick. Cut into 4-inch squares, then cut each square diagonally into triangles, and prick with a fork.
• Bake the triangles in preheated oven on ungreased cookie sheets until dry and lightly browned, about 10 minutes.