I used twice the amount for this recipe except for the raw cane sugar. In the original recipe (300 grams or twice the amount 600 grams) would have come in, which I personally considered to be way too much. That's why I tried it for many years and then came to the conclusion that this amount of raw cane sugar is completely sufficient. If you like, you can reduce it if it's too sweet!
Take a mixing bowl / food processor and add all the ingredients one at a time. Then place the dough on a floured work surface, knead again and shape into a ball. Wrap this in foil and leave to rest in the refrigerator for one (1) hour.
Preheat the oven to 200 degrees top / bottom heat. After resting, take the ball of dough out of the refrigerator, flour the work surface again and then unpack and roll it out. I chose a cookie cutter for this. Then place them on a baking sheet. I used chocolate chucks for eyes & buttons.
Cut out the dough until there is nothing left. I only got two on it. Place these in the preheated oven on the middle shelf and bake for 10 to 15 minutes. Then take it out carefully and let it cool down on a rack.