Cookbook:Hard Tack
| Hard Tack | |
|---|---|
 | |
| Category | Flatbread recipes |
| Yield | 12 flatbreads |
| Time | 1–2 hours |
| Difficulty |  |
Nutrition Facts | ||
|---|---|---|
| 12 servings per recipe | ||
| Serving size | 1 flatbread (25 g) | |
| Amount per serving Calories |
75 | |
| % Daily Value* | ||
| Total Fat 0.2g | 0% | |
| Saturated Fat 0g | 0% | |
| Trans Fat 0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 146mg | 6% | |
| Total Carbohydrates 16g | 6% | |
| Dietary Fiber 0.6g | 2% | |
| Total Sugars 0.1g | ||
| Includes 0g Added Sugars | 0% | |
| Protein 2.2g | 4% | |
| Vitamin D 0mcg | 0% | |
| Calcium 4mg | 0% | |
| Iron 0.2mg | 1% | |
| Potassium 22mg | 0% | |
| * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
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Hard tack is a cracker/biscuit flat-bread used during long sea voyages and military campaigns before the introduction of canning as a primary food-source. Mostly inedible for dry and hard preservation, it was usually dunked in water, brine, coffee, or other liquids, or cooked into a skillet meal. This cracker was little more than flour and water which had been baked hard and would keep for months as long as it was kept dry. Also known as a sea biscuit, sea bread, or ship's biscuits.
Ingredients
[edit | edit source]Procedure
[edit | edit source]- Mix all the ingredients into a dough and press onto a greased cookie sheet to a thickness of ½ inch.
- Bake in a preheated oven at 400°F (205°C) for half an hour. Don't cut now.
- Remove from oven, and cut dough into 3-inch squares. Punch four rows of holes, four holes per row into the dough (a fork works nicely).
- Flip the crackers and return to the oven for another half hour.
Notes, tips, and variations
[edit | edit source]- You can add 1 tablespoon shortening to the dough if desired. This will make the crackers more palatable but means that, unlike traditional hard bread, they will eventually spoil, even if properly stored.
- Some recipes also recommend a second baking at 250°F (120°C) to thoroughly dry out the bread.
- Scale ingredient quantities equally if more dough is required.