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HARD TACK RECIPE (ship's biscuits)




Source of Recipe


Janey
HARD TACK RECIPE (ship's biscuits)


The name hardtack refers to the iron hard
biscuits that were stored on ships during
the Tudor and later periods. They were a
staple part of the diet. They were made
from a simple unleavened mixture of flour,
water and salt, rolled out thinly and baked
slowly until very hard and dry. We have
added milk instead of water to our biscuits,
and a little butter, to make them more edible.

If cooked slowly, these biscuits are a
challenge for even the healthiest of teeth.
The sailors must have softened them in
some liquid to be able to eat them.
Cooked properly, they are hard not brittle
and no good for dunking in tea as they
are still rock hard afterwards.




EQUIPMENT:
•Weighing scales
•Measuring jug
•Mixing bowl
•Saucepan
•Sieve
•Rolling pin
•Cup
•Baking tray
•Wire tray

INGREDIENTS:
The original ingredients for hard tack:

•1 lb flour
•1/2 pint water
•1/2 tablespoon sea salt
Optional to suit more modern tastes:

•2 oz butter (This was not used in the
original recipe, but it will makes the
biscuits easier to eat. You can leave
it out if you wish but the biscuits
will be very hard).
•Use 1/2 pint skimmed milk instead of water.

DIRECTIONS:
1.
Measure out the flour and place in a mixing bowl
2.
Measure the milk and butter; place in a saucepan
3.
Melt the butter in the milk over a very low heat
4.
Add the sea salt to the flour and mix
5.
Add the milk and butter then the flour and mix
until you have a dough, kneading the dough
until all the flour is absorbed (it should be a
thick, shiny, stiff mix)
6.
Roll the dough out until fairly thin
7.
Cut the biscuit shapes using a cup rim
8.
Place on a baking tray and prick all over
to let out any air when cooking
9.
Bake slowly at only a moderate heat until
browned both sides (30-40 minutes -
the time will depend on thickness of the biscuits)
10.
Turn off the oven and leave to cool