Stroopwafel

About This Recipe

The stroopwafel is one of the Netherlands' most successful food exports, now found in coffee shops and airports worldwide. It was invented in Gouda in the early 19th century by baker Gerard Kamphuisen, who created it to use up leftover crumbs and syrup. The ritual of placing a stroopwafel on top of a hot cup of coffee to warm the syrup is one of Dutch food culture's defining moments. Today, the Gouda stroopwafel carries a protected geographical indication.

Ingredients

Serves 12

• 250 gall-purpose flour
• 125 gbutter(softened)
• 100 gcaster sugar
• 1 largeegg
• 7 ginstant yeast
• 200 gdark brown sugar(for caramel)
• 100 gbutter(for caramel)
• 100 mlgolden syrup or treacle
• 1 tspcinnamon

Instructions

1. 1

   Make the dough

   Mix flour, butter, sugar, egg, and yeast into a soft dough. Rest 30 minutes.

2. 2

   Bake the waffles

   Press small balls of dough in a waffle iron and bake until golden, about 2 minutes each.

3. 3

   Make the caramel filling

   Melt brown sugar, butter, golden syrup, and cinnamon together in a pan. Cook until thick.

4. 4

   Assemble

   While waffles are still warm, split each one horizontally. Spread caramel on one half and press the other half on top.

Variations

• •

  Dip half the stroopwafel in dark chocolate

• •

  Add ginger to the filling

Storage

Keeps 2 weeks in an airtight container at room temperature. Do not refrigerate as the caramel hardens.

Frequently Asked Questions