Mix all ingredients in a bowl or on a work surface by hand and quickly work into a dough. Roll out the shortcrust pastry to a rectangle 7 mm thick and leave to rest in the refrigerator for at least 2 to 3 hours, covered with cling film. Using a ruler, cut into 9 mm wide strips 14 cm long. Carefully place on a prepared baking tray and bake in a preheated oven at approx. 165 to 175 °C for 10 to 12 minutes until light brown under supervision. When cooled, dip part of the matches with the tip in chocolate icing or fondant icing, colored with red food coloring. You can also use the dough from the almond or nougat crescents for the matches.