Army biscuits are a nutritious product that the military uses in the field as an alternative to bread. In addition, they are often used in sea voyages, expeditions, hikes. Such product due to the lack of fats and eggs in its composition can be stored for years without changing its taste qualities.
Today we will tell you how to make such biscuits with your own hands, we will offer a classic recipe of the product and tell you about the possibility of making other dishes from it.
Army biscuits - prescription
Ingredients:
- sifted flour - 4 cups;
- purified water - 250 ml;
- vanillin - 1 pinch;
- rock salt - 25 g.
Preparation
Typically, army biscuits are made from wheat flour 1 grade, but if necessary, it can be replaced with a premium product or a mixture of wheat and rye flour, as well as add oatmeal or bran. In addition to flour, the composition of army biscuits includes salt and water, and vanillin, less often cumin, coriander and other spices are added to give a more interesting taste.
The flour before kneading the dough must be sifted and mixed after that with salt and vanillin. Continuing the preparation of biscuits, pour water and thoroughly mix the mass, achieving not sticky texture and uniformity. Now roll the dough to get a layer thickness of up to five millimeters, cut it into rectangles or squares, which in turn are punctured around the perimeter of the match.
To bake army biscuits spread the billets on a baking sheet and send them to the heated to 185
What to prepare from army biscuits?
Army biscuits can be used as a basis for sandwiches for tea or coffee, supplementing them with melted cheese , pâté, jam, condensed milk or other additives. But for those who can not have such a delicacy, it is possible to make from it breadcrumbs, which in cooking are always in demand or use it as a component of other dishes. For example, if you replace biscuits with biscuits in the recipe for making chocolate sausages, then the treat will be less caloric. Also, army biscuits will be the perfect base for a cake without baking. But, in this case, given the excessive density of the product, it must be soaked in addition in milk and only then used to soak with your favorite cream or simply condensed milk.