Sure, when I was doing Civil War re-enacting we used to make it all the time. We'd have cracker making parties and make a years supply just like we would have cartridge rolling parties.
Keep hard tack dry and it will last forever. Tastes like it has been around forever too.
Here are two recipes we used. For the hard core traditionalist:
2 cups flour
1/2 Tbs salt
@ 3/4 cup water
Kneed to a stiff dough. Roll out about 1/4 inch thick. With sharp knife or press cut out squares @ 3x3 in. Punch with a fork. Bake @1/2 hour at 350. Flip crackers @ every five minutes. If still soft after baking leave in oven on warm till dry and hard.
As the line from the movie Crockadile Dundee goes, you can eat it but it tastes like [bleep].
Many of us made an improved version which looks the same but really isn't too bad eating. It won't last as long but will easily last a year or so if kept dry.
2 cups flour
1/2 Tbs salt
1 Tbs brown sugar
1/4 cup liquid cooking oil
3/4 cup milk
Roll stiff dough out 1/4 inch thick or so. Cut in squares. Bake at 400 degrees flip when edges start to brown. Done when stiff.
BCR
ps Six of these and a half pound salt pork was a days ration and went in your haversack.
