Name: Hardtack (Upgraded)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h 15 min
Yield: 12
Cuisine: British
Ingredients: 3 cups All-Purpose Flour; 1/2 cup Water; 1/4 cup Beef Tallow or Lard; 1 tsp Salt; 1/2 tsp Black Pepper

Hardtack

Recipe tier

Dough
3 cups 360 g All-Purpose Flour
1/2 cup 120 mL Water
1/4 cup 60 mL Beef Tallow or Lard
1 tsp 5 mL Salt
1/2 tsp 2.5 mL Black Pepper

Equipment

Large bowl
Rolling pin
Baking sheet
Fork

Instructions

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Preheat oven to 300°F (150°C).
Combine all Dough ingredients in a large bowl and mix until a very stiff dough forms. The fat will make it slightly less dry than basic hardtack.
Turn dough out onto a lightly floured surface and knead for 10-15 minutes until smooth and elastic.
Roll dough out to about 1/4 inch (6 mm) thickness.
Cut into squares or rectangles (approximately 3x3 inches / 7.5x7.5 cm).
Using a fork, prick each piece of hardtack several times.
Place hardtack on an ungreased baking sheet.
Bake for 60-75 minutes, flipping halfway through, until extremely hard and dry. It should be very difficult to break.
Turn off the oven and leave the hardtack inside to cool completely and further dry out for at least 1 hour.