Sacré caramel

Here is a little recipe of ginger caramel cookies that i learned in the bakery during my wwoofing:
Ingredients:
2 cups all-purpose flour
1/2 teaspoon ground cinnamon
2 teaspoons ground ginger
1 cup sugar
1 stick cold butter, chopped
1 egg
1 teaspoon honey
3 tablespoons finely chopped candied ginger
20 wrapped hard caramels
Preparation:
Preheat oven to 325 degrees. Grease baking sheets; line with parchment paper.
Process sifted dry ingredients with butter until mixture is crumbly; add egg, honey and ginger, process until ingredients com together. Knead on floured surface until smooth. Note, you may need to add a tablespoon or two of water to help the dough come together.
Roll rounded teaspoons of mixture into balls; flatten flightly. Place about 1 1/4 inches apart on baking sheets.
Bake 15-20 minutes.
Caramel:
Melt the sugar in the pot, slowly adding little by little until becomes brown liquid. Place the liquid on the baking paper to cool. When harden, smash it with the spoon and add on top of the cookies.
Heat the cookies again to make caramel melt on top.

Sacré caramel, I love you.