Servings: 10 Pieces
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.
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