Simplehardtack 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!

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.

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.

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.