I have been trying to stock up on some long term food storage but being on a fixed income it is hard to try and keep some canned stuff in stock, so I had looked up the recipe for hard tack, which from all the sources I have checked keeps for longer than MRE's as long as it is properly made and stored. So, I made a batch today, and of course, it is hard as a rock. But I also found sources of how to reconstitute hard tack where you can use broth or cook it in some butter to soften it up. All of which can make it better to get down. So without further ado, here is a simple recipe.
3 cups flour
1 cup water
2 teaspoons of salt
Mix the ingredients together in a bowl and and make the dough and then roll it out to about 1/4 inch to 1/2 inch thick. Cut it into 3 inch by 3 inch squares with a pizza cutter. Take a fork and poke a few holes in each piece. Place the squares on a cookie sheet with no grease what so ever. Bake at 375 degrees for 30 minutes, take them out flip them and bake for another 30 minutes. Let them cool and keep them in a container on a counter away from the cold for a couple of days to harden up some more and then you should be able to store them for about a year or more with no problems. If you want them to last longer wrap them in some aluminum foil and place in an airtight container. Just a reminder that these things are HARD, which is what you want because the moisture is all out of them, making them good for long term. They certainly might not be the easiest thing or the tastiest, but they are cheap to make and for a couple of pounds of flour, salt and water you can make a lot of them for very little in the way of money.