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Hardtack (Ship Biscuits)
A three-ingredient, long-keeping cracker of flour, water and salt — historically baked for voyages and emergency stores.
Ingredients
| Volume | Grams |
|---|---|
| 2 cups all-purpose flour | 240 g |
| 1/2 cup water, plus 1–2 tbsp if needed | 114 g |
| 1 tsp table salt | 6 g |
Gram weights use the King Arthur Baking ingredient weight chart. Measure flour by spooning it into the cup and leveling, or better, weigh it.
Method
- Heat the oven to 375 °F and line a baking sheet with parchment.
- Stir the flour and salt, then add the water and mix into a very stiff dough. Knead briefly until smooth; add water by the teaspoon only if it won't come together.
- Roll about 1/4 inch thick. Cut into 3-inch squares and prick each piece all over with a fork (this keeps them flat).
- Bake 30 minutes, flip, and bake 15–20 minutes more, until dry, pale and hard. Cool completely on a rack.
- For longer storage, dry them further in a 200 °F oven for 1 hour with the door cracked, then cool and store airtight.
Tips
- Hardtack is meant to be dry and hard; soften by dunking in coffee, soup or water before eating.
- Keep completely dry in an airtight tin; moisture is what makes it spoil.
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