First prepare the caramel. Put the brown sugar in a saucepan on the stove, when it is well melted, add the whipped cream to the wire. Remove the saucepan from the heat and add the diced butter, stirring well with a whisk until obtaining a smooth cream.

Then let the caramel warm.

In a large bowl sift the flour with Muscovado sugar and a pinch of powdered licorice. Finally add the caramel cream and knead until you get a well homogeneous mixture.
Let the dough rest in the fridge for about 4 hours.

Remove the dough from the refrigerator and roll it out with a rolling pin on a lightly floured surface, then with a cookie cutter made from biscuits.

Sprinkle the surface with another cane sugar and cook in a preheated oven at 180 degrees for about 15 minutes. Let the caramel cookies cool on a wire rack before serving.