Bouvet Hardtack

Born of ocean voyages and polar supply caches, this ship’s biscuit channels the stark pragmatism of remote outposts near Bouvet Island. It’s intentionally spartan—just flour, water, and salt—so it bakes into a dry, stone-firm cracker that resists spoilage, travels well, and softens beautifully when dunked in something hot. The method below keeps to that austere tradition while ensuring even drying, clean flavor, and reliable crunch.

Ingredients

• 2 cups flour (about 250 g)
• 3/4 cup water (about 180 ml), plus a little extra as needed
• 1 teaspoon salt

Preparation

1. Heat the oven to 350°F (175°C) and line a baking sheet with parchment.
2. In a bowl, whisk together the flour and the salt until evenly combined.
3. Drizzle in the water while stirring with a sturdy spoon, then switch to your hands and press the mixture into a stiff, cohesive dough. If it looks dry or crumbly, add 1 to 2 teaspoons more water until it just holds together.
4. Turn the dough onto a surface lightly dusted with flour and knead until smooth and firm, about 5 minutes.
5. Cover and let the dough relax for 10 minutes to make rolling easier.

Shaping

1. Roll the dough to roughly 1/4 inch (6 mm) thick, lifting and dusting with a touch of flour as needed to prevent sticking.
2. Dock the sheet all over with a fork to create small holes that help steam escape and promote even drying.
3. Cut into 2-inch (5 cm) squares or rectangles; keep edges tidy for consistent texture.

Baking and Drying

1. Arrange the pieces on the prepared sheet with a little space between them. Bake until dry to the touch and pale gold at the edges, about 30–40 minutes, turning once midway for even color.
2. Lower the oven to 250°F (120°C) and continue drying for an additional 30–60 minutes, until the centers feel rigid and a piece raps like wood on the underside.
3. Turn the oven off, crack the door, and let the hardtack sit inside to cool and finish drying for 1–2 hours.
4. Test a piece: if there’s any flex, return the tray to a warm oven for another 20 minutes of drying.

Storage

Cool completely, then store airtight in a cool, dry cupboard. Properly dried hardtack made with only flour, water, and salt keeps for months; include a small food-safe desiccant packet if you live in a humid climate.

How to enjoy

• Dunk and soften: Break a square into hot broth, chowder, tea, or coffee and allow a short soak until the center yields but the outside stays pleasantly firm.
• Spread and snack: Top with butter, cheese, or jam for a quick, sturdy bite.
• Trail companion: Pack as a compact base for nut butter or jerky on long hikes; it won’t crumble easily in a bag.

Tips and troubleshooting

• Dough too dry: Sprinkle in more water a teaspoon at a time. Dough too sticky: Dust lightly with flour and keep kneading.
• Baked pieces soften after storage: Return to a low oven to re-dry for 20–30 minutes, cool, and reseal.
• For maximum shelf life, avoid adding fats or sugars; the classic trio—flour, water, and salt—is ideal.