How To Make Hardtack
Today I want to show you how to make hardtack (aka hard tack). You may wonder what it is. I get it. It’s essentially a type of biscuit or unleavened bread that is baked until it has no moisture left. The dictionary describes hardtack as a dry bread or biscuit used as rations for sailors.
Other names, including sea biscuit, ship biscuit, pilot bread, sea bread, and pilot biscuit, have also been known. Due to its dry nature, it could be stored for long periods without any need for refrigeration.
Besides sailors, others, such as soldiers, pioneers, early settlers, miners, and adventurers, have long used this special food. They did so, not just to get nourishment, but to survive, in many cases. It has been a popular food option for centuries. This is a good food to have on hand because it lasts for a very long time when stored properly.
It’s a hard cracker that is made from water, salt, and flour. Please don’t plan to add other ingredients like butter or vegetable oil, since that will reduce the time it can be safely stored.
Some people will add spices like ground black pepper, rosemary, or Italian seasoning in place of some of the salt as a means to add flavor, since the dish tends to taste pretty bland.
Those seasonings could also reduce the long-term storage capacity, so consider the implications before adding them if you are looking for the longest possible storage periods. Continue reading to learn how to make this food storage staple.
I’ve had numerous readers ask questions and make comments about this hardtack recipe, so I’ve decided to update the information and republish it. Enjoy!
Where Did Hardtack Originate?
Hardtack dates back to a time before you or I were born. In 1801, Joseph Bent created the cracker. However, hardtack originated in the U.S. in Newburyport, MA. As you can imagine, this type of cracker was taken on long voyages, and Newburyport was a busy port city and home to many sailing ships.
I was recently introduced to the term “Roman Hardtack.” In ancient history, the term “Bucellatum” was used to describe the food used by the troops of the Roman Empire, which equates to their version of hardtack. It may date as far back as 360 AD. This hardtack was made from flour, salt, and water, just like it is now.
They would also have wine and possibly some bacon from time to time as additional items during a meal. It’s hard to imagine a food product we have now would have originated that long ago. They enjoyed it for the same reason we do: it has few ingredients, is easy to make, and lasts a long time.
It’s safe to say that Hardtack has been around for a while. You can read more about the history of hardtack here.
Others will tell you that hardtack was created during the Civil War. There is even evidence that a type of “hardtack” dates back to Egyptian times. It’s safe to say that hardtack has been used in various forms since the early days of civilization.
Kitchen Tools You’ll Need:
- Medium mixing bowl
- Sharp knife
- Baking sheet
- Nail or a dough docker
3 Ingredients-That’s It:
- White flour is generally preferred over whole wheat flour, as wheat flour contains oils that can draw moisture into the product, increasing the risk of spoilage.
- Salt serves as an added preservative and also adds a subtle flavor to the hardtack.
- Water: Adding water to the white flour and salt mixture helps create the dough needed to make hardtack.
How To Make Hardtack
Step One: Combine Flour, Salt, and Water
Combine the flour, salt, and water in a bowl.
Step Two: First Mix and then Knead the Dough
After mixing, scoop the dough onto a floured countertop. The dough will be sticky at first. Knead until mixed thoroughly.
Step Three: Roll the Dough and Cut it into Squares
Using a rolling pin, roll the dough out to about 1/2 inch thick, forming it into a rectangular shape. Use a sharp knife to cut the sections evenly, about 3 inches apart. I used a ruler to keep them square.
Step Four: Poke Holes
Use a nail or something with a sharp point to poke holes as shown. Some people poke both sides; I didn’t with this recipe.
The holes are put in the hardtack so air pockets don’t form in the cracker during the cooking process, thus keeping it consistently formed in the same shape.
Step Five: Bake for 30 minutes on Each Side
Preheat the oven to (375°F) = (190°C) degrees. Place the hardtack pieces on an ungreased cookie sheet and bake for 30 minutes, turning once. After 30 minutes, turn the hardtack over and cook the other side for an additional 30 minutes.
Set the cookie sheet on a cooling rack after baking, allowing the hardtack to cool completely.
Step Six: Cool and Store
After it cools, it’s ready to store in airtight containers.
How Do You Store Hardtack?
Many people might think that hardtack is challenging to store, but it actually isn’t. It’s straightforward! Due to its manufacturing process, hardtack can be stored for a remarkably long time, up to 50 years. Grains typically have a long shelf life and are a convenient option when fresh food is unavailable. Hardtack is a great survival food!
Note that some people have used oil in the recipe or on the sheet when cooking hardtack. If that is the case, the hardtack likely won’t last nearly as long since the oil is prone to going rancid over time.
I recommend using mason jars that can be sealed very tightly or airtight using a FoodSaver-type unit to vacuum seal the hardtack. Just make sure that the hardtack has cooled and isn’t exposed to humid air, as it could then spoil.
Here’s the deal: you can make a batch and then store it, repeating the process when you have time. You will never have to buy what I call “forever crackers” because YOU can make them.
What Do You Serve With Hardtack?
Here’s the fun part. You may be wondering HOW to serve hardtack. In the past, you would soften it with water or coffee. You can serve it with almost anything, but your favorite liquid is best.
Do you remember Grandma eating bread and milk? Mark’s parents would have bread and milk every Sunday night. They would grab a bowl filled with milk and place bits of bread in it.
Mark’s parents would eat it with cheese. You could soak hardtack in milk and eat it just like they did.
Add some cheese, jam, honey, meat, salt, black pepper, or any other ingredient your stomach desires. Some may enjoy eating it with soda or beer. You can eat it by itself. However, it’s recommended that you soak it in a liquid before eating, as the name includes the word “hard.” Be careful! Many people have reported tooth damage from eating hardtack without first softening it.
Hardtack crackers have been known as “tooth dullers,” “molar breakers,” and “sheet iron crackers.” Back in the day, behind the backs of cooks who would serve it to sailors, explorers, or the like, many would call it “dog biscuits” because it wouldn’t necessarily have been their first choice of food. Please soften before eating!
Does Hardtack Stay Hard Forever?
The unique thing about hardtack is that it will stay hard forever. It will last forever because it is only made with three ingredients. If you can keep it dry, it could literally last forever.
It’ll stay good even through extreme temps. If you are looking for something to store, hardtack is a good option to have on hand in case of an emergency. At least you know you will always have food.
How Long Is The Shelf-Life of Hardtack?
Some experts say that it can be stored for up to 50 years. As long as it doesn’t get wet and hasn’t had spoilable ingredients added, it can last through anything. Only soak it if you are ready to eat it. Remember, it’s like a cracker, only way harder.
Soup is Perfect with Hardtack
Hardtack Recipe
- 3 cups white flour
- 2 teaspoons salt
- 1 cup water
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Preheat the oven to (375°F) = (190°C) degrees.
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Combine the flour, salt, and water in a bowl.
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After mixing, scoop the dough onto a floured countertop. The dough will be sticky at first. Knead until mixed thoroughly.
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With a rolling pin, roll the dough out about 1/2 inch thick into a rectangular shape. Use a sharp knife to cut the sections evenly, about 3 inches apart. I used a ruler to keep them square.
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Use a nail or something with a sharp point to make the holes.
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Place the hardtack pieces on an ungreased cookie sheet and bake for 30 minutes, turning once. After 30 minutes, turn the hardtack over and cook the other side for an additional 30 minutes.
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Set the cookie sheet on a cooling rack after baking and let it cool completely.
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After it cools, it's ready to store in airtight containers.
Can I use wheat flour to make hardtack?
The problem with whole wheat flour is that it tends to go rancid sooner, so I would not use it for this recipe if you plan to store it for longer-term use. If your family enjoys this special cracker-like product and intends to eat it frequently, I recommend trying the wheat flour version and enjoying it in the short term.
Does hardtack have any nutritional value?
Hardtack is made with white flour, which is high in calories and carbohydrates. It would help to provide the energy your body needs in times of survival or strenuous labor. Hardtack can be considered a form of survival food. Adding hardtack to items such as milk or soup can help increase the nutritional content of a snack or meal, providing vitamins and protein.
Final Word
I firmly believe we should learn how to make hardtack, along with tortillas, bread, biscuits, and pasta. It fills the belly, and when a disaster strikes, we may need to rely on it to get through the ordeal, I promise.
Please let me know what you usually use as your favorite liquid companion when you eat your hardtack. I think mine is clam chowder! Thanks for being prepared for the unexpected. May God bless this world, Linda
I always wondered about that stuff, just not enough to research it. I have a question, though. What if you have gluten issues? I don’t have Celiac’s, but I do get a mild allergic response akin to stuffy nose after eating gluten-containing foods, including rice. Would there be an acceptable alternative to wheat flour?
Hi Terry, that’s a very good question. My concern would be the shelf life of all other flours. I wish I could answer that but it’s frustrating to me about the gluten-free flour shelf-life. They have about 6 months, that’s not going to work for my food storage stash. Linda
Thanks for the info. I keep hoping something better will become available for those of us with allergies. Salt content is also an issue. Salt is such a terrific and inexpensive preserver that many longterm food supplies are heavy on salt. Limited diets will be even more limited in a disaster, so we need to plan especially carefully.
Hi Terry, you are so right, on the salt. Linda
Can hardtack be made from almond flour?
Hi Gail, possibly for short term storage but it’s made from almonds so the shelf-life would be short-lived. Almond flour is different than white flour, obviously. But you could try, it’s just that almond flour is so expensive. Linda
Most stuck to my wire rack so I think I’ll grease it with olive oil next time. Used a little seasoning; Cayenne pepper, cinnamon, basil, and pepper w/ salt. Not much but it gives it a subtle spice.
Very simple, stored in zip lock bags for future use.
Hi Johnny, great, thanks for the tips on the seasonings! Linda
Cookie sheets work best. Turn them half way through. Store them with musket, balls and powder.
Hi Linda.
Love the idea of hard tack. Can I store it in vacuum seal bags? If so, would you use oxygen absorbers?
Thanks
Hi Mary Jane, I suppose you could use oxygen absorbers in vacuum-sealed bags. I store mine in mason jars sealed with my FoodSaver without oxygen absorbers. Linda
I read somewhere that hard tack can be ground and used as flour in other recipes. This way flour will never go bad. A long term way to store flour.
Hi Mary, oh my gosh, this makes total sense. I love hearing this tip!! Thank you so much, Linda
My experience with Hardtack – pre-Y2k I made a big batch using essentially the recipe/steps above.
The first day after baking it was in my mind not hard so I did a 180 degrees for about 4 hours. Then it was hard.
I put the tack in several quart sized Ziplock freezer bags and put them on the guest bedroom closet shelf.
at:
1 week – tried part of 1 no issues.
2 week – tried part of 1 no issues.
1 month – tried part of 1 no issues.
2 month – tried part of 1 no issues.
3 month – tried part of 1 no issues.
6 month – tried part of 1 no issues.
12, 18, 24, 36 month – tried part of 1 no issues.
A friends step-son was in a Civil War reenactor group. I gave them the rest if my now 4 year old batch – no issues.
They had me come to a meeting, we cooked a big batch, and they have continued to cook/store/eat it since.
The friends step-son wound up a machine gunner in Afghanistan. I sent a #10 can of Pilot Bread, 3 large jars of Peanut Butter, 6 large jars of Jam, 6 one quart baggies of Hardtack, a 1 quart plastic container of hardened bacon fat labeled “WolfBrother’s Country Spread”, and 2 Sam’s size containers of beef and chicken bouillon cubes.
I got back an signed by all picture of his squad and a huge thanks from them saying the hardtack and “country spread” were the best of the bunch. And then several letters from their wives/parents asking for the hardtack recipe.
Your recipe above, as I noted before, is essentially the one I used. I used the one from Bent’s Bakery in Milton, Massachusetts. From 1801 until 2013 when it sold the family owned business worked as a bakery and was a prime supplier of hardtack during the Civil War, the westward expansion, and Spanish-American war.
Hi WolfBrother, Oh how I love your comment! Thank you for sharing this story about your friend’s stepson!! I love hearing how long the hardtack lasted for you AND what you sent over to Afghanistan!! Thank you so much!! Linda
Linda ~
I think this is something I would do right about the time my flour is at its “best by date”!!
I have also seen recipes that used beef broth to flavor the hardtack. Might not have the same shelf life, however.
Another thing you can do with hardtack is take some broth from your soup or stew and bring it to a boil, add hardtack and cover to let it soften. Might have a dumpling like consistency then. And it would take on the flavor of the soup or stew.
Hi Leanne, I agree the beef broth has fat and they would spoil. BUT, I’m going to go add soup to the post for dipping the hardtack in, great tip! Linda
Linda I was wondering if you can add sugar, being sugar is shelf stable as well?
Hi Judith, I think the idea behind the hardtack is that it’s a cracker of sorts. I would think adding sugar would change the “chemistry” of the hardtack. That’s my concern about mold or bacteria growth. I would add whatever you want to the “meal” when you use the hardtack. NOW, if you are making it for short-term storage that’s a different story. You could store them in the freezer or frig if you add sugar, honey, or oil. Then it’s not really hardtack but a cracker. Does that make sense? Eother way it’s a great way to help stretch our grocery budget. Linda
Linda, would other flours such as whole wheat, almond, rice etc work as well?
Hi Jan, I think any flour would work for short term storage. I would try a small batch and then freeze them. We know white flour lasts indefinitely in this hardtack recipe, it’s hard to say on the other flours. They have such a short shelf-life compared to white flour. Linda
Jan, let me be clear on what I said earlier, white flour in hardtack lasts indefinitely. White flour only has a shelf life of 9-12 months. Linda
I see the ingredients but I don’t see the ratios. How much of each ingredient do you use?
Hi Kathleen, no worries. Linda
Disregard.
Can I make this without Salt? I recently had a heart attack, and really have to watch sodium intake.
Thank you.
Hi Jewel, I’m sorry to hear about your heart attack, wow! What I do know is that salt helps “bind” a recipe together and is somewhat of a preservative. You can always try making it without. Linda
I just made these and they turned out so delicious!
Hi Alli, I’m so happy to hear this!! It’s a great preparedness item! Linda
I’ve been wanting to make this, thank you.
Hi Tiffany, it’s a great preparedness item! Linda
What a great way to store food long term! 50 years?! Wow! I’m making some tonight. Planning to store in mason jars. Thank you sooo much!❤️
Hi Camille, it truly is a remarkable recipe for the preparedness groups. It’s wonderful in soups! Linda
I have been looking for something to prep that isn’t very costly. I can’t believe how long these “crackers” can last!
Hi Jess, these hardtack crackers are the best and so easy to make. They are great in soup! Linda
This is great and so simple!
Hi Ashley, it will be the best recipe for your family to survive! Linda
Re the Origin of Hardtack, it goes back farther than 1801.
Google ancient Roman “buccellatum”.
Hi IAC, thank you for the heads up! I will do that! I love it! Linda
My team and I made hardtack a few years ago. We used the oven, smoker and even the bbq grill to cook it off. We had quite the production assembly line going.
We stored it in Mylar.
You must make sure it is COMPLETELY cooled before storing. That’s the biggest mistake made by folks because it is time consuming.
I made a mistake in not placing the Mylar bags in a plastic container and a mouse chewed into several of them.
It is a perfect way to use older flour that is coming up on its date.
Hi Matt, those darn mice!! Having a team would be awesome to make a lot of it. I can almost visualize all of you lined up, oh how I love this! Great reminder on making sure it’s completely cooled before preparing for storage. Good one. Linda
Linda,
I had never considered making hardtack until now so thanks for the idea. I printed out the recipe.
Add a desiccant pack to the mason jars if you can’t vacuum seal them. That should keep them from drawing moisture.
Love that comment from Mary in mn on hardtack being converted to flour. Great idea.
We are currently using white flour I stored in Mylar bags with O2 absorbers four years ago with no issues at all.
HI Ray, that’s awesome about the flour, we all know there is going to be a shortage of flour, rice, and potatoes. If there was ever a time to believe in shortages it is now. I hope people understand what’s going on. The drought here in the US and around the world is only one of the issues. You know exactly what I’m saying. We must stock up. Linda
Linda,
Local stores are “rationing” canning jar purchases to at most two cases per visit. So, every time I go I’m picking up two cases of Quart-sized Wide Mouth Mason Jars and extra wide mouth lids.
I haven’t tried it yet but am thinking that vacuum sealing white flour in such jars would be a very good way to preserve it. Plus I’m using those jars with O2 absorbers to store pasta long term–and any jars not currently being used for anything else I’m using to store water.
Jane loves Pearl Milling Company’s (formerly Aunt Jemima before the woke crowd acted up) pancake mix you have to add oil, milk and egg to–so we have that stored in quart mason jars with O2 absorbers as well.
Unless you live in earthquake country, mason jars are the best way to store dry goods, mainly because they are even easier to use than Mylar bags.
Hi Ray, I would grab those jars for sure. I have seen the jars here, no limit (yet) but zero canning lids. Yeah, I live in an earthquake area. But I do use jar containers for most of my empty jars. They used to be called JarBox made by Jeri out of Wyoming. It looks like she may have sold the company because Scheels sells them. Plus a few other companies. I wrote this post back in 2015. It needs some work. LOL! Linda https://www.foodstoragemoms.com/safely-store-mason-jars-today/
Ray, this is her website: https://www.jarbox.com/product/jarbox-quart/
Perfect time to post this recipe.
Hi Frank, you are always so kind, thank you my friend, Linda
Why no leavening? A cracker or pilot bread leavened with baking soda has a shelf life just as long as one without – and won’t break your teeth.
Hi Matt, hardtack is what it is, hard. You can add a leavening if choose to do so. If it’s baked with the three ingredients I used it should last a very long time. It’s designed to dip in coffee, hot chocolate, or in soup. This is my favorite recipe I have used for over 50 years, it has served my family well. LInda
I had several relatives that fought in the Civil War on both sides, all were from Kentucky, which was a very split state, many fought for both sides. I had a Great Grandma that I got to meet when I was very young in the 1960’s, she passed on a letter that had been handed down to her over the years from the Wife of one of our Civil War relatives, my Mom ended up with the letter & passed it on to me, I’m now 63. The letter was sent from the battlefield which was not mentioned, he just said he believed they were somewhere in Tennessee, & discusses many things, but he got to the food, told his Wife what he was eating, he mentioned the hard tack, he called it Iron Crackers, he told her he was eating Iron crackers nearly every meal, & that they were breaking teeth in many men in his unit, they tried dipping in Coffee, Milk & doing other things, nothing worked, he said finally 1 man cooked up some bacon & dropped his cracker or hard tack he was eating into the hot grease, he got it out & after it cooled off he tried a bite & it bit right off, he said the inside was soft & the outside no longer hard like hard, they could bite & chew & eat it, he said from then on everyone began basically frying their hard tack in Bacon grease, fat whatever they had which were all staples in many units. I’ve tried it myself & it’s exactly described in his letter, frying for a minute or 2 maybe at most in oil, bacon grease whatever makes the outside crunchy but takes away the hardness & inside is softer & you can eat as is & the bacon grease gives it very good flavor.
Hi Rob, thank you for the 5 stars, my friend! Oh, I LOVE LOVE LOVE your comment. I love hearing family stories, boy that was terrible about how the hard tack broke teeth!!! The bacon grease is a great idea. I have only heard you have to put them in soup because otherwise they would never break up so we could eat them. I had heard about dipping them in coffee, but soup is the only thing that workds for me. Now I have to try the bacon grease, great tip!! You are so lucky to have those letters, what a treasure. Linda
I wonder if I could make a “keto” version using almond flour? I’m going to try it and let you know. Since rising isn’t a factor, it should work great. Nuts have more protein in them, too.
Hi Carol, it would be interesting to see how it turns out. The problem with almond flour is the oil it contains and the short shelf life of almond flour. But, hey, I would try it. Linda (It would not store indefinitely).
Would it last if you put a pack of dry jello flavoring in it?
Hi Casanndra, I do not think so. Jello has a short shelf life. It’s designed to be a cracker for soup. Linda
Tom had this in the Navy. He is grateful for the recipe.77 by
Hi Chris, you made my day!! Tom had this is the Navy??? Thank you Tom for your service, my friend! Thank you for the 5 stars, my sweet friend! Linda
If you order through Azure Standard, they have GREAT canning jars: pint, quart 1.5 quart (24 oz) and half gallon (not for canning) I think they are thicker than ball, mason, kerr jars and they sure are prettier. Great prices, too. I have ordered many cases of them. One thing I really like is the embossing is on the INSIDE, so labels aren’t problematic as with other canning jars. I’m trying to find out if they sell the lids in bulk as their lids are ‘hardier’ as well.
Hi Carol, oh that’s great to know the jars are good, thanks for the tip! In Utah so many people use Azure Standard to purchase items. Great comment, Linda