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Don't overlap the dough or let it touch, or the crackers will be stuck together. The dough shouldn't expand much, so you don't need large spaces between the crackers. Don't grease the baking sheet. The oil will soak into the hardtack and it won't last as long. This gives the crackers an even tan color. When one side is done, flip each cracker over to bake the other side. Be careful when flipping the crackers. Use tongs so you don't get burned. Leave the crackers out to cool for several hours. Cut one in half to make sure it's cooled all the way through. Then transfer them into a jar or plastic bag. Use a clear container so you can monitor the hardtack for mold without opening the container. Hardtack can last for years if it's stored properly. After the crackers are in an airtight container, place them in a cool area away from direct sunlight and take them out when you need them. Store the hardtack in smaller amounts so if you only want a few crackers, you don't have to expose the entire batch to air and moisture. Monitor the hardtack over time for mold. If you see any of this forming, throw the batch out and cook a new one. Some survivalists vacuum-seal their hardtack to make it last even longer.
Lay the crackers out on a baking sheet. Bake the hardtack for 30 minutes on each side. Transfer the crackers into an airtight container after they've cooled. Store the crackers in a cool area away from direct sunlight.