pgtruspace's blog

about things that interest me.

Tag Archives: Hard tack

Hardtack

 

Hard Tack, Survival Biscuits;

These are the minimum survival biscuits made of flour, salt and water, that can be stored dry for years. Use General Purpose Wheat Flour for the longest life.

Hardtack
4 cups flour
2 cups water
4 tsp salt

Hardtack Recipes
Traditional Hardtack Recipe

4.5 cups White Flour
3 Tbsp Salt (Optional)

1.5 cups of water

Instructions

Preheat your oven to 375°F
Add dry ingredients to your bowl.
The amount of water you need can vary a bit. I add a ½ cup at a time and work it in.
Knead dough, The end consistency you are going for is just pliable enough to be smooth and worked with a rolling pin.
Roll out till approx 1/4 inch thick
Cut into square biscuit shapes
Dock or poke holes in the dough.
Bake in the oven for 30 to 40 mins
Allow to cool completely

Modern Hardtack Recipe

3 cups White Flour
1.5 cups Sweet Sorghum Flour
9 Rounded Tbsp Nutritional Yeast
½ Cup Refined Coconut Oil
3 Tbsp Iodized Salt

1.5 cups of water

Instructions

Preheat your oven to 375°F
Add dry ingredients to your bowl.
The amount of water you need can vary a bit. I add a ½ cup at a time and work it in.
Knead dough, The end consistency you are going for is just pliable enough to be smooth and worked with a rolling pin.
Roll out till approx 1/4 inch thick
Cut into square biscuit shapes
Dock or poke holes in the dough.
Bake in the oven for 30 to 40 mins
Allow to cool completely

Gluten-Free Hardtack Recipe

People who suffer from gluten intolerance have difficulties consuming wheat based product.
So when preparing for when SHTF you need to take that into account.
In this recipe we’ll be replacing the wheat product flour, by almond flour, which is a nut based product.
This recipe uses much less water then other hardtack recipes because almond flour has a higher amount of fat in it.

2 cups of almond flour
1/4 – 1/3 cup of water
1/2 – 1 teaspoon of salt (optional)

Instructions

Preheat your oven to 375°F
Add dry ingredients to your bowl.
The amount of water you need can vary a bit. I add a ½ cup at a time and work it in.
Knead dough, The end consistency you are going for is just pliable enough to be smooth and worked with a rolling pin.
Roll out till approx 1/4 inch thick
Cut into square biscuit shapes
Dock or poke holes in the dough.
Bake in the oven for 30 to 40 mins
Allow to cool completely

These should be dry stored in a freezer for the longest life.