Make caramel sauce first and cool in the fridge.

Cream butter, brown sugar, and salt in a mixer on low speed to combine. Scrape bowl and turn mixer to medium-high; mix for 5 minutes until butter and sugar are light, pale, and fluffy.

While butter and brown sugar are mixing, combine the 30 grams granulated sugar, cinnamon, coriander, and all-spice to make spiced sugar. Remove 1 ½ tsp of spiced sugar and set aside for later.

In a separate bowl, mix cake flour, cloves, baking soda, and remaining larger portion of spiced sugar. Set aside.

Turn the mixer down to medium-low after the butter and sugar are light and fluffy and add the water and caramel sauce.

Scrape down the sides of the bowl and mix one more time to incorporate caramel.

Add flour mixture and mix until all ingredients are combined.

Preheat oven to 350 degrees F, and line 2 half sheet pans with parchment paper.

Generously flour a pastry mat or counter, and knead the dough a few times to bring it together. Cut the dough in half, wrap one half in plastic, and place the other half on the floured surface.

Roll until the dough is ¼ inch thick, trying to keep the dough in the shape of a rectangle as much as possible. Next, roll over the dough with an engraved rolling pin if using (if not using an engraved rolling pin, roll the dough out to ⅛ inch so it’s ready for cutting).

Cut out 2-inch cookies and transfer them to sheet pans about 1 inch apart. Sprinkle lightly with the remaining 1 ½ tsp of spiced sugar mixture.

Place half sheet pans in fridge for 15 minutes, then bake cookies one tray at a time for 14-17 minutes, or until edges are golden brown.

Cool on a cooling rack and enjoy. These cookies are crisp and delicate when finished. Store in an airtight container for up to a week.