I think it is far more about the dough. I'd expect weavils in them within a couple of months.

 

I would suspect they would get stale tasting but not dangerous to eat.

They have a lot of salt and virtually no moisture so they should store a long time.

Gotta keep the weevils out of them, as Ken points out.

 

Not sure how long we had them but we had 'em go stale, can sure tell by eating them!

 

I've heard baking them will take out the moisture and take away 'the stale'.

I would store them in an airtight container, that would help with the humidity and bugs.