Combine the ingredients together and knead well until smooth. Wrap the dough with plastic wrap and chill for 2 hours.

Line 2 backing sheets with parchment paper

Divide the dough into 4 pieces and roll each piece into a 2-cm rope in diameter. Wrap each rope with plastic wrap and chill for 20 minutes. Cut into 1 cm pieces and shape into crescent cookies.

Preheat oven (190°C). Bake on second lower rack for about 12 minutes or until edges are lightly browned. Roll the crescents with the sugar mixture while still hot. Remove to a rack to cool. Keep in a tin can.