How to make "stroopwafels"
A delicious chewy cookie,
the ‘stroopwafel’ (syrup waffle) was first made in the town of Gouda in the Netherlands during the 18th century. In fact, until 1870 ‘stroopwafels’ were made only in Gouda and there
were about 100 bakeries selling these treats in that city alone.
This sweet snack is a waffle cookie made from two thin layers of batter with a sticky syrup filling in the middle. They can be purchased in packages at nearly every grocery store and bakery in the Netherlands, as well as freshly made at street stands at markets and festivals.
For this recipe, you need a waffle-iron and 1 hour and 30 minutes.
Ingredients (for 10 stroopwafels):
For the waffle
-500 gr flour
-150 gr white sugar
-14 gr dry yeast
-60 ml lukewarm milk
For the filling:
-250 ml syrup
-200 gr brown sugar
-50 gr butter
-1 teaspoon cinnamon(powder)
-Mix the flour, melted butter, sugar, yeast, milk and the egg in a large bowl. Knead until the dough is soft and smooth. Then let the dough rise for 45 minutes.
-To make the filling, heat the syrup, brown sugar, butter and the cinnamon in a frying pan on middle high fire. Stir and set it aside.
-Heat the waffle-iron. Knead the dough one more time and divide it into pieces as big as a table tennis ball. Bake the waffles until they are gold-brown.
-Carefully remove the waffle from the iron. Cut the waffle open horizontally, when they are still warm. Put the filling on the just cut side, and put the waffle together again. Repeat this with all of the waffles until you’re out of dough.
By Merel Spanjers and Puck van der Bruggen