Air-Fried Hardtack: A Modern Twist On A Naval Classic

Hardtack is a simple type of cracker or biscuit, made from flour, water, and sometimes salt. It is inexpensive, long-lasting, and can be used for sustenance in the absence of perishable foods, commonly during long sea voyages and military campaigns. It is possible to make hardtack in an air fryer, but it will cook much quicker than in an oven, so it is important to keep checking on it. The same recipe can be used, but the yield may be smaller, and it is recommended to cook in batches.

Hardtack recipe and ingredients

Hardtack is an extremely simple recipe that requires only a few basic ingredients. It is a cheap and easy way to create long-term survival or camping food.

The three essential ingredients are:

• Flour
• Water
• Salt

The recipe uses a 2:1 ratio of flour to water. For two cups of flour, you will need one cup of water. You can adjust the quantities depending on how much hardtack you want to make, but be sure to keep the ratio the same.

The salt is an optional ingredient. Historically, salt was added as a preservative, but hardtack was also often made without salt if it was unavailable or too expensive. If you are planning to store your hardtack for a long time, adding salt will help to extend its shelf life.

Some recipes suggest adding other ingredients to improve the flavour of the hardtack, such as:

• Dried herbs and spices (e.g. rosemary, Italian seasoning, ground pepper)
• Coconut oil
• Honey
• Sorghum flour

However, adding these types of ingredients will significantly reduce the shelf life of your hardtack.

Oven temperature and prep

Once the dough is ready, roll it out to about 1/4–3/8 of an inch in thickness. You can use a rolling pin or a clean, water-filled wine bottle for this step. Cut the dough into squares or any shape you prefer, approximately 3 inches by 3 inches in size. The traditional shape for hardtack is a large square cracker, but you can also use cookie cutters to create smaller, more portable shapes.

Before baking, poke holes in the dough at even intervals. This can be done with a toothpick, chopstick, or fork. The holes allow moisture to escape during baking, so be sure to poke through the entire thickness of the dough. The more holes you make, the crispier your hardtack will be.

Rolling, cutting, and poking the dough

There are a few different methods and tools you can use to roll out the dough. A marble rolling pin is ideal, but if you don't have one, you can try using a clean, empty wine bottle filled with water. This DIY method will give you a similar result, but with less weight. You can also sprinkle some extra flour on your rolling surface to prevent the dough from sticking.

Once the dough is rolled out, it's time to cut it into pieces. Hardtack is traditionally made into large square crackers, so use a knife or a pizza cutter to slice the dough into 3-inch by 3-inch squares. However, feel free to get creative and cut the dough into any shape or size you like. You can even use cookie cutters to make smaller, more portable crackers. Don't worry about making perfectly straight cuts or having leftover pieces, as these can be cooked along with the other pieces.

After cutting the dough, it's time to poke holes in the pieces. This step is important because it allows air and moisture to escape while the hardtack bakes. Use a chopstick, toothpick, or wooden skewer to poke the holes, or even a fork. The more holes you poke, and the closer they are together, the crispier your hardtack will be. If you prefer a doughier texture, poke fewer holes and space them further apart. Just make sure the holes go all the way through the dough.

Now that the dough has been rolled, cut, and poked, it's almost ready for baking. But first, you might want to preheat your oven to 350-375 degrees Fahrenheit, depending on your recipe.

Baking and storing hardtack

Once you've mixed and cut your dough, it's time to bake and store your hardtack. Preheat your oven to 350°F (177°C) to 375°F (191°C). Place the pieces of dough on a baking sheet, making sure they're not overlapping or touching. The dough shouldn't expand much, so you can place them fairly close together.

Do not grease the baking sheet, as the oil will soak into the hardtack and it won't last as long. Bake the hardtack for 30 minutes on each side, or until they're an even tan colour. When one side is done, use tongs to flip each cracker over and bake the other side.

After baking, leave the crackers out to cool for several hours. Then, transfer them to an airtight container or bucket. You can use a clear container to monitor the hardtack for mould without opening the container. Store the hardtack in a cool, dry area away from direct sunlight. It can last for years if stored properly.

Monitor the hardtack over time for mould. If you see any forming, throw the batch out and make a new one. Some people also vacuum-seal their hardtack to make it last even longer.

Eating and serving suggestions

Hardtack is a simple, hard, dry bread that can be stored for long periods of time. It is often used by campers and survivalists. While it has little to no nutritional value, it can help you feel full.

• Soak the hardtack in water, coffee, or milk to soften it before eating. This is especially useful if your hardtack has become too hard or stale.
• Fry the hardtack in butter to add some extra flavour and crispness.
• Top the hardtack with cheese, apple butter, or honey to enhance its flavour. These toppings can make the hardtack more palatable and enjoyable.
• Serve the hardtack with soup or another savoury dish. The hardtack can be used to dip into the soup or to scoop it, adding some texture and substance to your meal.
• Eat the hardtack plain with a little extra salt. This is the traditional way of consuming it, especially in survival situations where other food options may be limited.
• If you have access to an oven, you can pan-fry or bake the hardtack to make it more palatable. This can improve the texture and make it easier to chew.
• Store the hardtack in an airtight container or bucket to extend its shelf life. Hardtack can last for years if stored properly in a cool, dry place away from direct sunlight.
• Consider making gluten-free hardtack by substituting gluten-free flour for standard wheat flour. This option can be suitable for those with gluten intolerance or celiac disease.
• Add spices and seasonings to improve the flavour of your hardtack. For example, you can try rosemary, oregano, cayenne pepper, or additional salt. Start with a small amount and adjust to your taste preferences.
• If you want a sweeter version of hardtack, you can add honey or substitute white flour with sorghum flour. However, these additions will reduce the shelf life of the hardtack, so consume it within a few months to avoid mould growth.

Remember, hardtack is meant to be a long-lasting, durable food option, so it may not be the most delicious or appetising treat. However, with some creative toppings and serving ideas, you can make it more enjoyable to eat.

Frequently asked questions