savor the small things - waybread

In which our plucky heroine returns to the kitchen, for there are friends coming to visit...

These are delicious. They are basically almost all fat and protein, with just enough wheat to hold them together. If properly double baked till hard they keep well without refrigeration, convenient for camping, although leaving the full tin without the lid locked down in the same tent as a too smart for her own good Akita will certainly result in less backup waybread for the humans...

Crunchy Cheese Biscotti aka Waybread
(There is a lot of somewhat fiddley work to make these, but they are worth it)

4 oz cream cheese, soft* 4 T butter, soft* 4 egg yolks 8 oz sharp cheddar, grated 1 t baking powder ¼ c unbleached wheat flour ¼ c vital wheat gluten 1¼ c whole almond meal * soft = room temp

Cream the butter and cream cheese together till smooth Add the egg yolks one at a time, mix in completely Add all the remaining ingredients, stir till combined Wrap in wax paper and refrigerate at least 30 min Preheat oven to 325F Form dough into four rolls 3/4" thick and 2" wide use parchment paper or a non stick cookie sheet. - set an inch or more apart**, bake about 20 minutes Remove from oven and let cool, reset oven to 225F Cut cheese bars into pieces about 1/2" wide - you should get between 50 and 60 total Set pieces on their sides on cookie sheets, Bake for a total of around 40 to 50 minutes, - turn pieces over halfway through - both sides are light golden and well cooked Let cool thoroughly till hard and dry Store in a tin, or serve at once

FYI, this recipe is from the Low Carb Comfort Food Cookbook, by Michael and Mary Eades