Confederate Hardtack was made the same way as the Federal style and was given the nicknames of, tooth dullers, sheet iron crackers, weavel rafts, and a host of many other names by the Confederate toorps as well. One of the nicknames "Weavel rafts" came from the fact that the hardtack after time would become infested with weavels while waiting in the wearhouses to be issues to the troops. Hardtack was an ideal item to issue to the troops because they could make it cheep and store it for long periods of time. Not like the crackers that you can buy from the stores today, hardtack was so hard that if you bit into it you might loose a tooth. Some ways that hardtack may be eaten is by soaking it in coffee until it softens, frying it in bacon grease, crumbling them in your soup or stew, or breaking a piece and placing it into your mouth until it is soft enogh to chew.
4 Cups of flour
2 Cups of water
4 Tsp. salt
1 Baking sheet pan
Mix the 4 cups of flour and the 4 tsp. of salt together into a large bowl. Add just enough water to combine the mixture together. You might not need the entire 2 cups of water, you want a dry mixture. On a floured top roll out the dough until it is approx. 1/4" thick. Cut the dough into 3" round pieces. A biscuit cutter works well for this. This type of hard tack had 11 holes around the outter edge of the hardtack and 3 holes in a triangle in the center. Pre-heat your oven to 375 Degrees F. This recipe should make up to 10 pieces of hardtack. Place the cut squares of dough onto the ungreesed sheet pan and place into your oven. Bake for 30 minutes and then turn the hardtack over and bake for another 30 minutes. After the 1 hours total baking time turn off our oven and crack the oven door open and let the hardtack remain in the oven as it cools. Care must be taken not to burn the pieces. The longer you allow them to bake the harder they will become.
* Note: Since hardtack is very hard, care must be taken