4 c Flour (white, whole wheat,
-graham, rye, barley, or any
-combination of flours you
-like)
1 c Rolled oats
1/2 Shortening
2 c Buttermily, yogurt, cream,
-or sweet milk
1 t Salt
1 t Baking soda
Hardtack is an old-fashioned flatbread or sea biscuit that was popular
with pioneers and sailors because it was lightweight, compact, tasty,
and stored well. And it is just as delicious today and handy, too,
for hiking, backpacking, or snacking.
Preheat oven to 400 degrees F and measure into large bowl.
Mix well and form dough into a ball, then divide dough and roll
out a small portion (about the size of a tennis ball) at a time.
Roll dough on lightly floured surface as thin as you can. The
thinner you roll it, the better the hardtack will taste.
Sprinkle rolled-out dough lightly with salt if you wish, cut to any
shape desired, and place pieces close together on greased cookie
sheet.
Bake until edges begin to brown. Remove cookie sheet from oven,
turn hardtack over, and bake until it is crisp and dry and lightly
browned.
As soon as the hardtack is baked, put on rack to cool. Store
hardtack in airtight container, and it will stay fresh as long as it
is kept dry.
This pioneer hardtack is delicious served plain or with jam, peanut
butter, cheese, meat spreads, or whatever you like. Try seasoning the
crackers by adding onion powder, cheese, barbecue sauce, bacon bits,
herbs, or spices to the dough.
From the July 1975 issue of "Friend" published by The Church Of Jesus
Christ of Latter-Day Saints.
Converted to Meal-Master format by Sean Dennis (1:18/200@Fidonet) on
12 March 2022.
