Ingredients
- 180 gr crispy rice cereal coarsely (crushed)
- 16 gr sesame seeds
- 9 gr dill weed
- 6 gr celery seed
- 6 gr salt
- 1 package refrigerator biscuits
Cut biscuits in half. Roll each half into pencil-thin stick, about 10 cm lon g. Brush with milk. In shallow pan mix together rice cereal, sesame seeds, dil l weed, celery seed and salt. Roll sticks in mixture. Bake on greased baking sh eet at 230ºC or 5 minutes. Freeze.
To serve: Defrost and bake at 230ºC or 5 minutes, until golden.
