Hard Tack 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!

GRANDMA ALMA'S SWEDISH HARDTACK

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Mix oats, flour, baking powder, and salt together in a bowl. Fold in butter. Mix in milk until dough comes together in a ball.
• Divide dough into thirds. Roll out very thinly on a floured surface using a Swedish or notched rolling pin. Cut into 2-inch pieces and place on a baking sheet.
• Bake crackers until tops are just very slightly golden, 10 to 15 minutes. Cool on a wire 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.

SWEDISH HARD TACK | SIMPLE HARDTACK RECIPE

Steps:

• Combine all ingredients and gather into a ball. Now, divide into 15 smaller balls. Roll each balls thinly out with your Deep-Notched Linden Swedish Rolling Pin. Rolling Dough:Prepare your bread board or counter to roll out the dough. Sprinkle flour on the surface. Roll each ball one at a time. Gently roll over each dough several times front and back to make sure it is thin enough and that it is perforated nicely. These perforation actually insure that the dough bakes completely through. Plus, since this is a cracker it helps achieve the desired crispness. Each hard tack ball of of dough can be rolled in approximately 4"x 10" pieces and then broken into smaller pieces when eaten. Or, you can divide the original dough into 20+/- balls and roll dough into 3"x 6" pieces that are more of an individual serving size. See what works best for you! Preheat oven to 325 degrees. Bake on an ungreased baking sheet for 20 minutes on the first side, turn each hard tack piece over and continue to bake for 8 to 10 more minutes. Remove from baking and transfer to a wire cooling rack. When cool, you may store your Hard Tack in plastic bags, glass jars or vacuumed sealed jars for long term storage. Store on the counter or in the freezer.

HOW TO MAKE HARDTACK

Steps:

• Preheat your oven to 375 °F (191 °C). The prep time for hardtack is fast, so preheat your oven first. By the time the oven is ready, you can carry out all the prep work.
• Pour 2 cups (256 g) of white flour into a mixing bowl. Any type of flour will work for this recipe, but hardtack made from white flour lasts the longest. Different flours like whole wheat or rye produce hardtack that won't last as long.Add more if you want a bigger batch of hardtack. Make sure to keep the flour and water at a 2-1 mixture. If you use a different type of flour, keep the amount the same.
• Mix in 1 cup (240 ml) of water into the flour. Take the water cup in one hand and slowly pour it into the flour while using your other hand to knead the dough. Introduce the water gradually by pouring in a little, mixing the dough, and then pouring more. Continue this process until you've used all the water.
• Knead the dough into a ball. Using both hands, work the dough with your hands until it reaches a uniform consistency. It will feel like playdough when it's mixed. If the dough gets flaky, add a few more drops of water. You can use a mixing spoon for this step, but the dough might be too tough to mix completely with a spoon. Your hands work best. Use plastic cooking gloves if you don't want your hands to get messy. You can also add 2 tsp (11.38 g) of salt, but this is optional.
• Roll the dough until it's 1⁄4 inch (0.64 cm) thick. Sprinkle some more flour down so the dough doesn't stick to your rolling surface. Then use a rolling pin to flatten out the dough. Keep rolling until the dough is about 1⁄4 inch (0.64 cm) thick. You could also use a plastic tube or a longer glass if you don't have a rolling pin.
• Cut the dough into 3 in (7.6 cm) x 3 in (7.6 cm) squares. Hardtack was traditionally made into large square crackers, so use this shape for authentic hardtack. Use either a knife or a pizza cutter to slice the dough into even squares. This size is just a suggestion. You can cut the dough into any shape or size you want. Some people use cookie cutters to make smaller, more portable crackers. Don't get rid of leftover pieces. Cook them along with the other pieces too.
• Poke evenly-spaced holes in straight lines in each cracker. Holes allow the air and moisture to escape while the hardtack bakes. Use a knife or fork to poke a series of evenly-spaced holes through the dough. Keep the holes in a straight line so the hardtack cracker is easier to break when you eat it. There is no set number of holes, but more is better. This releases more air and moisture and makes the cracker last even longer. The holes must be all the way through the cracker. Flip each one over to make sure you've pierced the dough all the way.

TRADITIONAL NEWFOUNDLAND FISH & BREWIS

Steps:

• 1 - Soak over night in separate bowls your salt cod fish and hard bread, drain water from both before adding to saucepan. 2 - In a medium saucepan add water and start the boil on your potatoes about 15 minutes or fork tender, in a frying pan start frying your pieces of fat pork, butter or fatty bacon. When your fat pork starts to fry add your chopped onions continue frying until golden brown. 3 - In another saucepan add water and start your salt cod fish boiling for 10 to 15 minutes, then when your potatoes have boiled remove them from the pot and scoop into a bowl keeping the water for hard bread. 4 - Before adding soaked hard bread to the potato water, drain water from the soaked hard bread, then add hard bread to potato hot water and turn off the heat keep soaked hard bread in HOT water for 5 to 15 minutes or until ready to use. 5- Only use boneless salt cod, when salt cod fish have cooked remove from saucepan and flake apart, now this is when you start to add everything together, potatoes, fish, hard bread, fried onions and fat pork or bacon, salt and pepper to taste, fold everything together then serve. This is just a quick recipe for making fish and Brewis. In Newfoundland and Labrador on Christmas Eve, most everyone made this on Christmas Eve. This was a old tradition that have been forgotten over our generations, hopefully we can keep it alive by making this dish our house old favourite.

HARDTACK RECIPE BY FOOD STORAGE MOMS

Steps:

• Combine the flour, salt, and water in a bowl. After mixing, scoop the dough onto a floured countertop. The dough will be sticky at first. Knead until mixed thoroughly. Roll out about 1/2 inch thick into a rectangle shape. Use a sharp knife to cut the sections evenly about 3-inches apart. I used a ruler to keep them square. Use a nail or something with a sharp point to make the holes. Preheat the oven to 375 degrees. Place the hardtack pieces on an ungreased cookie sheet and bake one side for 30 minutes. After 30 minutes turn the hardtack over and cook the other side for an additional 30 minutes. After baking place the cookie sheet on a cooling rack.