Please be aware that this is an ‘historical’ recipe and has not yet been tested. It will be tested when time permits, however feel free to give it a go and if you do please let us know.
Pilot Crackers (also known as Hardtack or Sea Biscuits) are the ultimate survival food of the 18th and 19th centuries. Designed for long sea voyages, they are incredibly dense, dry, and almost indestructible.
Because they contain zero fat or sugar, they are naturally UPF-free.
Ingredients
- 500g Strong white bread flour
- 10g Sea salt
- 240ml Water (room temperature)
Method
- In a large bowl, whisk the flour and salt together. Slowly add the water, stirring until a very stiff, dry dough forms. It should be much tougher than bread dough.
- Turn the dough onto a clean surface. Knead it for at least 10 minutes. The goal is to develop a massive amount of gluten and ensure the dough is completely smooth. Historically, this dough was “beaten” with a mallet or a heavy rolling pin to toughen it.
- Roll the dough out to a thickness of 1cm to 1.5cm. These are meant to be thick, substantial slabs, not thin crisps.
- Cut into large squares (roughly 8cm x 8cm) or circles.
- Use a chopstick or a thick skewer to punch holes all the way through the dough in a grid pattern (about 16 holes per cracker). This allows deep moisture to escape during the long bake, preventing rot.
- Place on a baking sheet and bake at 170°C (150°C fan) for 30 minutes. Flip each cracker over and bake for another 30 minutes.
- Turn the oven off and leave the crackers inside with the door slightly ajar until they are completely cool and hard as a rock.
Quantity
- Approximately 8 large crackers
How to Eat Them
You cannot eat these like a modern biscuit—you might break a tooth!
- Soaking: Traditionally, they were soaked in coffee, stew, or soup for several minutes until they softened.
- Frying: Sailors would often crumble them into a pan with bacon fat to make a dish called “scouse.”
Storage – If kept in an airtight container in a cool, dry place, these can literally last for years.