Best 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!

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.

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 HARDTACK - KNäCKEBRöD

Steps:

• Preheat oven to 425F and lightly grease a cookie sheet.
• Place the dry ingredients into a bowl; add all the melted butter and the buttermilk a cup at a time (you're looking for a thick dough).
• Shape into 24 balls; dip into flour.
• Roll out very thin and prick the dough evenly all over with a fork.
• Bake until brown, about 15 minutes.

HARDTACK

Steps:

• Preheat oven to 400F and lightly grease a baking sheet.
• Mix the ingredients into a dough and roll out to a thickness of about 1/2 inch.
• Cut into squares.
• Prick the squares all over in an even pattern with a fork or knife.
• Place them on a lightly greased baking pan and bake 20 to 30 minutes, until golden brown.

SWEDISH HARDTACK - GRANDMA FORSS' RECIPE

Steps:

• Preheat oven to 425 degrees, Combine all dry ingredients in large mixing bowl. A Kitchenaid works best.
• Alternate adding the melted butter and the buttermilk to the dry ingredients until dough is very sticky and tacky but quite firm. It won't pull away from the bowl like a bread dough would.
• Generously flour work surface with whole wheat or rye flour. Use a regular rolling pin to roll out a sheet large enough to cut out (6) 5" rounds at a time. I make mine 5" round with a 1 inch hole in center. I like them thin, less than 1/8 thickness. After cutting out rounds, roll over them with your deep-notched hardtack rolling pin. If you do not have one feel free to prick rounds with a fork to prevent bubbling.
• Back in a 425 deg. oven for 8 to 12 minutes depending on thickness.
• After all are baked, turn the oven down to its lowest setting (150-170) and bake for an additional hour to make crackers extra crispy.

CIVIL WAR HARDTACK

Steps:

• Flour: preferably not white.
• Fat: Lard, Crisco will do but be FARB.
• Cream of Tartar: a powder which, mixed with baking soda, makes baking powder. Should be in the baking section or spices.
• Saleratus is baking soda. This was the term used for 1 tsp baking soda. It read 1 tsp saleratus -- sort of. Measurements were different. Everyone knew what size an eggs sized lump of butter was or a handful of flour.
• Mix well with a fork the flour, fat and cream of tartar. Set aside. Dissolve the saleratus and salt in the water.
• Combine liquid and dry ingredients; mix well. Roll out dough 3/8" thick (up to a half-inch is okay too) with a rolling pin. Cut into 3" x 3" squares. Use a 1/8" dowel to put 16 holes in each cracker in a 4 x 4 pattern.
• Bake 20-25 minutes at 450°F When done, let air-dry for minimum of 24 hours (preferably more) before you put in a bag or sealed container.
• I knew it was a mistake --.
• Farb: not authentic. "as in those who, no matter how often they are told, seem oblivious to major errors in their dress and equipment. For example: percussion cap weapons on an 1812 field; "furtrade" types with a mixture of clothing dating from mid-18th Century to ACW" OR "would you take those Hushpuppies off before muster please.".
• That and more definitions found here:.
• http://www.historicgames.com/glossary.html.

HARDTACK (OAT CRACKER)

Steps:

• Mix ingredients together- like as you would a pie crust.
• Roll thin.
• Bake on a cooke sheet at 400 degrees for about 10 minutes- watching carefully.
• Once cooled, break into pieces for serving.

HARDTACK

Steps:

• 1. In a very Large bowl, combine all of your wet ingredients. On a piece of waxed paper or a small bowl, combine 2 cups of the flour and the salt and baking powder. Sift together and add this to the wet mixture. Stir well. At this point, I suggest adding any shortening and cornmeal into the mixture. When these items are well mixed, start adding the rest of the flours. Mix in as much as you can stir in; then put some of the flour on a board or counter and knead in as much of the remaining flour as you can.
• 2. Grease several cookie sheets lightly. Set the oven at 400 degrees. Take an egg sized piece of the dough and set in center of the sheet. If you have a flour sock, they are helpful. With a rolling pin, roll out as THIN AS POSSIBLE. The thinner you get it, the better your product will be. Roll all the way to the edges of the pan, and cut off any dough that goes beyond. Toss it back into the bowl. Bake until the border starts browning, then, flip the bread over and bake until it is board stiff. Lift off the sheet and cool on a cooling rack. When completely cool, break into whatever sized pieces you desire. Then put into an airtight container. Hardtack is not the fastest thing you can make, but the work is worth it.