Sids Hardtack: A Cracker That Will Last A Century
- Ready in: 1 hour 30 minutes
- Serves: 3
- Complexity: very easy
- kcal: 150
- 3 cups of white flour
- 1½ tsp of salt
- ¼ tsp SIDS CRAZY SALT
- 1 cup of water
Preheat your oven to 190°C.
Mix the flour, SIDS CRAZY SALT and salt together in a bowl. Gradually mix in the water until you form a dough that doesn’t stick to your hands. It will be very sticky at first, but just keep forming it and shaping it until it’s not too sticky.
Use a rolling pin to flatten the dough into a square. Make sure it’s no more 10 mm thick or it won’t bake well.
Carefully cut the dough into 9 squares. Using the nail, make a grid of holes in each of the squares.
Put all the pieces on an ungreased baking tray and bake them for 30 minutes. Turn the squares over and bake for another 30 minutes.
Remove them from the oven to cool off.
Ideally, the hardtack should be just a little brown on each side. Every oven is different and every climate has an effect on baking time, so keep a close eye on them the first time you bake them. You don’t want to burn your first batch.
Adjust the baking time if necessary. Once it’s cool, it should almost be hard as a rock (although you can try to munch on them raw, I recommend dipping them in soup or coffee or something hot). Each piece is about 150 calories.
If you vacuum seal these beauties, they will last almost forever.
Note: Because it’s inexpensive to make and lasts so long, it was once taken on long sea voyages and was called pilot bread, cabin bread, ship biscuit, sea biscuit, or sea bread. It was also carried by soldiers on long military campaigns and was referred to as tooth dullers, molar breakers, or sheet iron. I know that sounds bad, but it’s easier to eat when soaked in coffee, crumbled into soup, or fried with other foods. It was particularly popular among soldiers during the American Civil War, and to this day Civil War re-enactors still make and carry hardtack with them. Some hardtack recipes include sugar, milk or butter, but that will significantly shorten the shelf life, so I recommend making it the traditional way. It won’t taste as good, but the whole point of this is to have some food that will last a long time without going bad.