While the first recipe listed may taste a lot better it really isn't 'hard tack' and will spoil due to the ingredients.

Second recipe is about right. I've been told (for emergency use) to use the 2-1-1/2 mix. 2 cups flour, little less than 1 cup water and 1/2 tablespoon of salt. (adjust as needed) Cook until golden brown. If you need them to last a looong time when their down cooking turn the over down to 200ish and cook a few more hours to get the moisture out before dry storing :)