It's not quite Nigella, or British Bake Off worthy but, we do have a recipe for an authentic Ship's Biscuit for #BritishFoodFortnight!
Ship’s biscuit originated in the 16th century and later made in bulk at the victualling yards. The example in the photograph was preserved by one of 13 seamen who survived 6 days on a raft in 1940.
The recipe did not vary greatly over the years, and the key difference would be the flour. It would be difficult to produce a historically authentic biscuit from modern refined flour.
Traditional 17th century recipes tend to be written in the style of ‘take a great store of... [insert ingredient]’, so we've adapted it to a quantity that won't serve a ship!
Fancy having a go? We're not sure we can recommend it, and if you do, watch your teeth! 😂
🍞 To produce a similar plain ships biscuit, a coarse stone-ground wholemeal flour should be used.
💦 Add water to 1lb wholemeal flour and 1/4oz salt to make a stiff dough.
🔥 Separate in to 5 or 7 biscuits. Bake in a hot oven approx. 420 degrees F or 220 C for 30 minutes.
🍪The biscuits should then be left undisturbed in a warm dry atmosphere to harden and dry out.