Post by SA Hunter on Apr 8, 2015 19:38:43 GMT 10
From the Aust. War Memorial website.
www.awm.gov.au/education/schools/resources/hard-tack/
1½ cups self-raising white flour
3 cups self-raising wholemeal flour
5 tablespoons sugar
3 tablespoons milk powder
pinch salt
1 cup water
Equipment
Large mixing bowl
Mixing spoon
Board and rolling pin
Baking tray
Method
-Preheat the oven to 180C.
-Place dry ingredients in a large bowl and mix together.
-Make a well in the centre and add the water. Mix together until an even dough is formed.
-Turn the dough onto a floured board and knead for a few minutes. Shape the dough into a ball and let rest for half an hour.
-Divide the dough into three and then roll each ball into thick 1cm sheets.
-Cut the rolled sheet of dough into 9 cm squares, using the edge of a steel ruler, rather than a knife. This pressing action helps to join the top and bottom surfaces of the biscuit and will improve the "lift" in baking.
-Now make a regular pattern of holes in each biscuit, five holes across by five holes down (25 holes in all). The ideal tool to use to make these holes is a cotton bud with the cotton wool cut off or the thick end of a bamboo skewer. Push it through to the bench, twist slightly and withdraw. (Some historians claim that each biscuit had 49 holes.)
-Place on a slightly greased baking tray, being careful that the biscuits are not touching. Form a wall around the outside edge with scrap dough. This will stop the outside edges of the biscuits from burning.
-Bake on the centre shelf for 30-40 minutes or until golden brown. Be careful not to burn them!
-Leave the biscuits on a cooling rack until they harden. Or switch off the oven and return the biscuits to the oven until it becomes cool.
I have read that these last forever but are hard as nails. Grate them up to make cereal or soak in milk or water to eat like a biscuit.
www.awm.gov.au/education/schools/resources/hard-tack/
1½ cups self-raising white flour
3 cups self-raising wholemeal flour
5 tablespoons sugar
3 tablespoons milk powder
pinch salt
1 cup water
Equipment
Large mixing bowl
Mixing spoon
Board and rolling pin
Baking tray
Method
-Preheat the oven to 180C.
-Place dry ingredients in a large bowl and mix together.
-Make a well in the centre and add the water. Mix together until an even dough is formed.
-Turn the dough onto a floured board and knead for a few minutes. Shape the dough into a ball and let rest for half an hour.
-Divide the dough into three and then roll each ball into thick 1cm sheets.
-Cut the rolled sheet of dough into 9 cm squares, using the edge of a steel ruler, rather than a knife. This pressing action helps to join the top and bottom surfaces of the biscuit and will improve the "lift" in baking.
-Now make a regular pattern of holes in each biscuit, five holes across by five holes down (25 holes in all). The ideal tool to use to make these holes is a cotton bud with the cotton wool cut off or the thick end of a bamboo skewer. Push it through to the bench, twist slightly and withdraw. (Some historians claim that each biscuit had 49 holes.)
-Place on a slightly greased baking tray, being careful that the biscuits are not touching. Form a wall around the outside edge with scrap dough. This will stop the outside edges of the biscuits from burning.
-Bake on the centre shelf for 30-40 minutes or until golden brown. Be careful not to burn them!
-Leave the biscuits on a cooling rack until they harden. Or switch off the oven and return the biscuits to the oven until it becomes cool.
I have read that these last forever but are hard as nails. Grate them up to make cereal or soak in milk or water to eat like a biscuit.
