Recently, I decided to give an old-school recipe a go: hardtack.
Yes, that super hard, dry biscuit that soldiers and sailors relied on during long journeys.
Intrigued by its history and curious about the challenge, I rolled up my sleeves and got started with making this survival food using an authentic Army recipe.
What is Hardtack?
Hardtack is a no-frills, durable biscuit made with just flour, water, and a bit of salt. It was a staple for military rations and naval voyages because it could last for many months without spoiling.
Simple? Definitely.
Tasty? Well, that’s another story.
Why I Made Hardtack
Inspired by stories of life on the move and wanting to connect with a piece of history, I thought, why not try making hardtack myself?
Plus, I figured it would make a cool project and a unique addition to my pantry.
Little did I know, this crunchy bread would teach me a lot about the practicality and limitations of such a basic food source.
How to Make Hardtack (Army Recipe)
I got this recipe from the Texas Historical Commission and for reference it can be found here.
Army Hardtack Recipe
- Makes: 10 pieces, a daily ration in the field
Ingredients:
- 4 cups flour (preferably whole wheat)
- Less than 2 cups water
- 4 teaspoons salt (optional)
Directions:
- Preheat Oven: Set to 375°F (190°C).
- Mix Ingredients: In a large bowl, combine the flour and salt. Gradually add just enough water (less than 2 cups) until the dough sticks together.
- Knead Dough: Knead the dough by hand until it becomes smooth and elastic.
- Shape Dough:
- Roll the dough into rectangles using a rolling pin.
- Cut into squares approximately 3” x 3” and ½” thick using a knife or cookie cutter.
- Tip: Use a homemade hardtack shaper for uniform shapes.
- Press Holes:
- Press a pattern of four rows of four holes into each square using a nail, toothpick, or chopstick.
- Ensure holes do not puncture through the dough to prevent puffing during baking.
- Flip and repeat on the other side.
- Bake:
- Place hardtack on an ungreased cookie sheet.
- Bake for 30 minutes, then turn each piece over and bake for another 30 minutes until slightly brown on each side.
- Cool & Store: Let hardtack cool completely. Store in a clean, dry place; it will last for years if kept dry.
How to Eat Hardtack
Eating hardtack might sound a bit daunting at first, especially if you’re used to softer, more flavorful breads.
But there are plenty of ways to enjoy this historical biscuit, whether you’re embracing its traditional roots or getting creative in the kitchen.
Let’s explore some tried-and-true methods and modern twists to make hardtack more enjoyable.
Traditional Methods
Hardtack was a staple for soldiers during long campaigns, and finding ways to make it more palatable was essential for maintaining morale and energy.
Here are some of the traditional methods soldiers used to enjoy their hardtack:
Soaking It Up
One of the simplest ways soldiers softened their hardtack was by soaking it. After a long day on the march or in the trenches, soldiers would dunk their hardtack in whatever liquid was available including water, broth, or tea.
Letting it sit for a few minutes made the tough biscuit easier to chew and digest.
Sometimes, they’d soak it in flavored broths for added taste. This simple technique not only made the hardtack more edible but also helped hydrate them in harsh conditions.
Frying
When soldiers had access to oil or fat, frying hardtack was another method to enhance its texture and taste.
They would heat a small amount of oil in a pan and fry the pre-soaked hardtack pieces until they were golden and crispy. Frying added a satisfying crunch and a richer flavor, making the hardtack a more enjoyable snack.
This method was especially appreciated when supplies allowed, providing a bit of variety and comfort in tough environments.
Pairing with Other Foods
Because of its tough texture and lack of flavor, hardtack was often added to stews, or soups to soften the biscuit and bulk out the meal.
If available, spreading a bit of cheese on softened hardtack turned it into a more satisfying and energy-boosting snack.
These combinations made the hardtack more enjoyable and helped supplement the soldiers limited diet with additional nutrients and flavors.
Modern Culinary Uses
Before attempting the below, keep in mind that hardtack is, well, hard.
Make sure your teeth are up to the task by testing a small piece first!
Crunchy Croutons
If you love salads but want to add an extra crunch without reaching for store-bought croutons, hardtack may offer an alternative.
Simply break your hardtack into smaller pieces, toss them with a bit of olive oil and your favorite seasonings, and toast them in the oven until golden brown.
Flavorful Crackers
Turn hardtack into savory crackers by breaking it into bite-sized pieces and seasoning them with herbs, spices, or even a touch of garlic powder.
Bake them in the oven until they’re nice and crispy. These seasoned hardtack crackers are perfect for serving with your favorite dips like hummus, guacamole, or spinach artichoke dip.
Sweet Dessert Toppings
Believe it or not, hardtack can also find a place in your dessert repertoire. Crush the hardtack into fine crumbs and use it as a topping for ice cream, yogurt, or puddings.
The crunchy texture provides a nice contrast to creamy desserts, and you can even mix in some chocolate chips or sprinkles for an extra touch of sweetness.
Why You Might Want to Skip Making Hardtack
While making hardtack was a fun and educational project, it’s not always the best choice for everyone.
Here are a few reasons why you might want to consider other options for survival food instead:
Nutritional Drawbacks
Empty Calories
Hardtack is packed with carbohydrates but lacks essential nutrients like vitamins and minerals.
Eating it regularly won’t provide the balanced nutrition your body needs, making it less than ideal as a staple food.
Limited Variety
Let’s be honest, hardtack is pretty one-dimensional. Its plain flavor and tough texture can get boring quickly, especially if you’re looking for something tasty and satisfying.
Over time, the lack of variety can make it unappealing to include in your diet.
Modern Alternatives
Freeze-Dried Foods
Advantages: Freeze-dried foods offer a much better nutritional profile compared to hardtack. They’re lighter, come in a variety of flavors, and retain more of their original taste and texture.
Uses: Whether you’re hiking, camping, or prepping for emergencies, freeze-dried foods are a superior choice. They’re lighter to carry and taste much better, making your outdoor adventures more enjoyable.
Other Nutrient-Dense Snacks
There are plenty of other snacks that provide balanced nutrition without the drawbacks of hardtack.
Think energy bars, trail mixes, and dehydrated vegetables. These options offer more vitamins, minerals, and a wider range of flavors, making them a healthier and more enjoyable choice for your snack time.
Practical Considerations
Effort vs. Benefit
Making hardtack from scratch takes time and effort. From mixing and kneading the dough to baking and storing the biscuits, it’s a process that might not be worth it when there are ready-made options available that are just as convenient and far more enjoyable to eat.
Shelf Life and Storage
While hardtack is known for its long shelf life, modern alternatives like freeze-dried foods offer similar or even better storage benefits.
Plus, they come with the added advantage of enhanced nutrition and better taste, making them a smarter choice for long-term storage without sacrificing quality.
Easy Hardtack Recipe Variations (Optional)
If you’re up for experimenting, there are some simple tweaks you can make to your basic hardtack recipe. These variations can add a bit more flavor or accommodate dietary needs without straying too far from the original.
Gluten-Free Hardtack
Going gluten-free? No problem! You can easily adapt the traditional hardtack recipe to suit your dietary needs.
Ingredients and Instructions:
- Flour Substitute: Use almond flour, rice flour, or any other gluten-free flour you prefer (keep in mind, hardtack made out of nut flours will not store for nearly as long as traditional wheat flour).
- Adjusting Water: Depending on the flour you choose, you might need to add a little more or less water to get the right dough consistency.
- Method: Follow the same steps as the basic recipe – mixing, kneading, shaping, and baking. Just keep an eye on the dough’s texture and adjust the water as needed to ensure it holds together well.
This version is great for anyone avoiding gluten without compromising on the hardtack experience.
Gallipoli Hardtack Recipe
Here is a recipe that Arnott’s made to supply the ANZACS in Gallipoli, which interestingly includes milk powder and sugar.
Ingredients:
- 1½ cups self-raising white flour
- 3 cups self-raising wholemeal flour
- 5 tablespoons sugar
- 3 tablespoons milk powder
- Pinch of salt
- 1 cup water
Method:
- Preheat Oven: Set your oven to 180°C (350°F).
- Mix Dry Ingredients: In a large bowl, combine the self-raising white flour, self-raising wholemeal flour, sugar, milk powder, and a pinch of salt.
- Add Water: Gradually add the water to the dry mixture, stirring until an even dough forms.
- Knead Dough: Turn the dough onto a floured surface and knead for a few minutes until smooth.
- Rest Dough: Shape the dough into a ball and let it rest for 30 minutes.
- Roll and Cut: Divide the dough into three portions. Roll each portion into a 1cm thick sheet. Using a steel ruler, cut the sheets into 9cm squares.
- Poke Holes: Create a 5×5 hole pattern on each biscuit using a cotton bud or bamboo skewer to prevent puffing during baking.
- Prepare Baking Tray: Place the biscuits on a greased baking tray. Form a wall around the edges with scrap dough to protect the biscuits from burning.
- Bake: Bake in the preheated oven for 30-40 minutes until golden brown.
- Cool: Allow the biscuits to cool completely on a cooling rack. If they’re still soft, return them to the oven and let them dry out at 120°C (250°F) for an additional 1-3 hours.
Notes:
- Adjusting Dough: If the dough is too dry, add up to half a cup of water gradually until it holds together.
- Cutting Alternatives: If you don’t have a steel ruler, a thin-edged spatula can also be used to cut the biscuits.
- Texture Adjustment: For completely hard biscuits, ensure they are baked thoroughly. You can extend the drying time if needed.
- Ingredient Flexibility: Milk powder and sugar can be omitted if unavailable. Wholemeal flour is optional; white flour alone works fine.
This recipe was supplied by Arnott’s to the Australian War Memorial website.
Flavor Enhancements
If plain hardtack feels a bit too basic for your taste, adding some herbs or spices can improve it without making it overly complicated.
Adding Herbs or Spices:
- Herbs: Mix in dried herbs like rosemary, thyme, or oregano into the dough for a savory twist.
- Spices: Add a dash of black pepper, garlic powder, or even a bit of paprika to give your hardtack some extra kick.
- Method: Simply stir the herbs or spices into the flour before adding water. This way, the flavors are evenly distributed throughout the hardtack. Bake as usual, and you’ll end up with a more flavorful biscuit that still keeps its long shelf life.
These enhancements make hardtack more enjoyable to eat on its own or when paired with other foods, adding variety to your snack options.
My Hardtack Experience
Making hardtack was truly eye-opening. Recreating this simple, historic biscuit gave me a deeper appreciation for the resilience that kept soldiers and sailors going through tough times.
The process was straightforward, but the final product really highlighted why hardtack was a staple, it’s incredibly durable and can last indefinitely when stored properly.
As I made and tasted hardtack, I realized why it’s not the best choice for modern preppers.
It’s high in carbohydrates but lacks essential nutrients, making it less ideal as a reliable food source.
Plus, the plain flavor and tough texture quickly became monotonous.
Thankfully, there are so many better alternatives now.
Freeze-dried foods offer similar shelf life and portability but with much better taste and nutrition. Energy bars, trail mixes, and dehydrated vegetables provide balanced nutrition without the hassle of making hardtack from scratch.
Still, in an emergency situation, a supply of hardtack, or the knowledge of how to make it, may make all the difference if nothing else is available!
Ingredients
- 4 cups flour (preferably whole wheat)
- 2 cups water (maximum)
- 3 tsp salt
Instructions
- Preheat oven to 375°F (190°C).
- Combine flour and salt in a large bowl.
- Gradually add water until the dough sticks together – you may not need the entire 2 cups.
- Knead the dough by hand.
- Shape into a rectangle and roll out with a rolling pin to about 1/2" thick.
- Cut into 3" x 3" squares using a knife or cookie cutter.
- Poke 4 rows of 4 holes into each piece using a nail, toothpick or chopstick. Flip and repeat on the other side taking care not to puncture right through.
- Arrange on an ungreased cookie sheet and bake for 30 minutes.
- Turn each piece and bake for another 30 mins.
- Cool & store in a cool, dark place.
Notes
- Make sure you soak your hardtack to soften before eating so you don’t break a tooth!
- Break up and add to stews and soups.
- Soak in tea, coffee or broths.
- Pre-soak and fry in oil or fat.
- This recipe is from the Texas Historical Commission.