| PIONEER HARDTACK Preheat oven to 400 F Recipe requires two greased cookie sheets 12 x 18 inches Hardtack is an old-fashioned flatbread or sea biscuit that was popular with pioneers and sailors because it was lightweight, compact, tasty, and stored well. It is just as delicious today and handy for hiking, backpacking, or snacking. 4 cups flour - white, whole wheat, graham, rye or any combination you like 1 cup rolled oats ½ cup vegetable shortening 2 cups buttermilk 1 teaspoon salt 1 teaspoon baking soda Measure all ingredients into a large bowl. Mix well and knead dough into a ball. Divide dough into portions the size of tennis balls. Roll balls of dough one at a time on a lightly floured surface as thin as you can. The thinner you roll it, the better it will taste. Sprinkle portions lightly with salt or a combination of spices. Cut into any shape desired and place pieces close together on a greased cookie sheet. Bake until edges begin to brown. Remove cookie sheet from the oven and turn hardtack over and bake until it is crisp, dry and lightly browned. This happens quickly so be alert. As soon as hardtack is baked, put it on a rack to cool. Store hardtack in an airtight container and it will stay fresh as long as it is kept dry. It can be served plain or with jam, cheese, meat spreads or whatever you like. Try seasoning the dough by adding onion powder, cheese, bacon bits, herbs or spices. |
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