Hard Tack and a long term view

[wwdnet]

Top with some MRE apple jelly - it's the bomb!

[Mannlicher]

British Navy was fairly expert at making hard tack, or ship's biscuits. A small batch of authentic product can be made with 4 cups flour, a tsp of salt, and 1 to 1 and a half cups water.
Make the dough, roll out 1/2 inch thick, cut into 2 inch squares, dock with a fork, and bake at 325F for an hour.
Before rolling out, the dough needs to be beaten with a stick, or run through a pasta machine many times. This forces the flour to take the water.

[230gr]

the problem with the long storage of Matzo crackers/bread is that all the recipes that I could find had olive oil and any fat addition shortens the storage life.

[cpt_sfc]

230 You might be right on that, what about the basic mix, sealed, do you think that would spoil? The cd crackers are still ok after 70 years in the can. And I have had matzo from cans, Your thoughts.

[230gr]

I found the ingredients on a can of survival crackers from the 1970s.
Suhuze & Burch Biscuit company: wheat and corn flour, corn sugar, shortening, salt, leavening and a boat load of preservatives. Must be the preservatives?