Mix the flour with the cornstarch, baking powder and salt. Finely chop the caramel candies. Mix the brown and white sugar as well as the vanilla sugar with the butter until frothy. Add the egg and mix well. Now quickly mix the flour mixture with the butter-sugar mixture. Fold in the chopped caramel candies.
Roll the dough into walnut-sized balls and place on baking sheets lined with baking paper. It is better to leave a little more space between the balls, as they will spread out a lot during baking. For me that resulted in about 4 sheets. Flatten the balls a little and sprinkle with the fleur de sel.
Bake the biscuits in the oven for about 10 minutes. The time can vary from oven to oven. It is therefore best to keep an eye on the first cookies, as the thin cookies could very quickly become too dark and firm.
Take the biscuits out of the oven and carefully pull them onto a wire rack with the baking paper and let them cool down. At this point, the cookies are still very soft and unstable - they get a little firmer as they cool down.
Store in a metal can so the cookies don`t get dry. If you want to layer the biscuits in the tin, you should definitely put baking paper in between so that they do not stick.
Packaged like this, they can be kept for a few days - although I lacked experience as the biscuits were cleaned up faster.
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