Hard Tack

Hard tack

Have you ever thought how the ANZACs at Gallipoli could be supplied with food: many thousands of men, at short notice, with no refrigeration? While they were fighting on Gallipoli the soldiers were supplied with food from as far away as Egypt and Greece, and this, combined with the lack of refrigeration, meant that they could get very little fruit, vegetables, meat or dairy products.

So what did they eat? Bully beef (tinned corned beef), rice, jam, cocoa, tea, some bread and above all hard tack fed the soldiers at Gallipoli. Hard tack, also known as "ANZAC Wafer", or "ANZAC Tile", has a very long shelf life, unlike bread. Hard tack or biscuits continued to be eaten during the Second World War. The original biscuits were made by Arnott's, and our recipe has been provided by Arnott's.

Warning Hard tack is really hard! There are many stories of soldiers breaking their teeth on them, so be careful!

Today we made Hard Tack biscuits to experience what the soliders ate.  These are some of our thoughts on the biscuits:

·       Smell quite nice

·       Taste sweet

·       Smells like cocoa

·       Very hard

·       Hurts my teeth

·       Tastes like weetbix

·       Looks like a weetbix

·       I can’t really break it

Hard Tack Recipe

Ingredients

Makes six biscuits.

o    1½ cups self-raising white flour

o    3 cups self-raising wholemeal flour

o    5 tablespoons sugar

o    3 tablespoons milk powder

o    pinch salt

o    1 cup water

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.