From the immortal words of our team's cook, Aydan, "Hardtack is like the unicorn of cooking. it's impossible!" Here is some information from Aydan: It was fun making hardtack, but super difficult. the first batch was lumpy, but delicious. the second batch was less powdery then the 1st batch, but still lumpy. The 3rd batch was beautiful, but very brittle. the way I cooked it was very unique. I added a tiny amount of water at a time until it was like dough, but not sticky, then cooked it at 425 degrees for 20 minutes. I shaped the hardtack with a spatula, a pen, and a pizza cutter. So, like I said, it's unique.