Simplehardtack Recipes
HARDTACK
This is a VERY hard and long-keeping bread perfect as an side to hearty soups, chowders, and stews. Historically, it was part of soldiers' rations. Currently, it is an ideal way to include carbohydrates on hikes or camping.
Provided by Molly53
Categories Breads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 209.5, Fat 5.4, SaturatedFat 3.2, Cholesterol 14.4, Sodium 334.2, Carbohydrate 34.3, Fiber 1.1, Sugar 1.2, Protein 5.3
4-INGREDIENT HARDTACK
Wow, I can't believe that there's no recipe for this posted yet! Hardtack is a cracker-like food which keeps indefinitely and was used in the American Civil War for army rations. This is an easy history project, indispensible for a Civil War unit study, or for any time you are going hiking and need a nonperishable snack. It's...well, hard, but I think it's actually pretty good!
Provided by A Messy Cook
Categories Lunch/Snacks
Time 1h10m
Yield 12 crackers
Number Of Ingredients 4
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.
Nutrition Facts : Calories 143.6, Fat 0.6, SaturatedFat 0.1, Sodium 98.9, Carbohydrate 30.4, Fiber 3, Sugar 0.1, Protein 4.9
SWEDISH HARDTACK - KNäCKEBRöD
A very crisp and tender cracker. From the Scandinavian chapter of The United States Regional Cookbook, Culinary Institute of Chicago, 1947.
Provided by Molly53
Categories Breads
Time 30m
Yield 24 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 110, Fat 4.2, SaturatedFat 2.6, Cholesterol 11, Sodium 198.2, Carbohydrate 16.4, Fiber 1.8, Sugar 5.3, Protein 2.3
SWEDISH HARD TACK
Very nice with butter or cheese. Biscuit-like (crunchy) and sweet. Also called knackebrod.
Provided by twistedsister
Categories Appetizers and Snacks Snacks Cracker Recipes
Time 1h
Yield 12
Number Of Ingredients 6
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.
Nutrition Facts : Calories 196.4 calories, Carbohydrate 27 g, Cholesterol 21.2 mg, Fat 8.1 g, Fiber 0.8 g, Protein 3.7 g, SaturatedFat 5 g, Sodium 128.9 mg, Sugar 5.2 g
SIMPLE HARDTACK
The other recipes on here have more ingredients this is a simple basic way to make it. Perfect survival food. I recall when I was younger them having some on a plate at Plymouth Plantation and they said that even though it was hundreds of years old it was still ok to eat. This recipe was found on Survival News Online. http://www.survivalnewsonline.com/index.php/2012/02/hardtack-a-great-survival-food-stock/
Provided by Sica6488
Categories Breads
Time 1h30m
Yield 12-15 biscuits, 12-15 serving(s)
Number Of Ingredients 3
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!
Nutrition Facts : Calories 151.7, Fat 0.4, SaturatedFat 0.1, Sodium 583.4, Carbohydrate 31.8, Fiber 1.1, Sugar 0.1, Protein 4.3
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