About this Dish
The Netherlands' greatest contribution to biscuit culture — two thin waffle layers sandwiching a caramel syrup filling. Placed on top of a hot coffee cup to warm the caramel until it becomes liquid. Invented in Gouda in the 19th century. Now sold in every Dutch supermarket, airport and worldwide. The fresh stroopwafel from a market stall, eaten warm, is infinitely superior to the packaged version.
IngredientsServes 4
🌾Plain flour, 500g
🧈Unsalted butter, 250g, softened and cubed
🍬Caster sugar, 150g
🥚Eggs, 2 large
🫙Instant yeast, 7g (1 sachet)
🍯Golden syrup or treacle, 400g
🟤Dark brown sugar, 200g
🧈Unsalted butter for filling, 100g
🌿Ground cinnamon, 2 tsp
🧂Pinch of salt
Method
1
Mix the yeast with the lukewarm milk and a pinch of sugar and let it sit for 5 minutes until frothy. In a large bowl, combine the flour, caster sugar, and salt, then rub in the softened butter until it resembles breadcrumbs.2
Add the eggs and the yeast mixture to the flour mixture and bring together into a soft, pliable dough. Knead for about 5 minutes until smooth, then cover and leave to rest at room temperature for 45 minutes.3
While the dough rests, make the caramel filling by gently melting the golden syrup and dark brown sugar together in a saucepan over low heat, stirring until combined and thickened. Stir in the cinnamon and a small knob of butter, then set aside to cool slightly — it should be thick and spreadable, not runny.4
Divide the dough into golf ball-sized portions (around 40g each). Heat a pizzelle iron or waffle cone maker over medium heat, lightly grease it, and press one ball in the centre, cooking for about 60–90 seconds until golden brown on both sides.5
Working quickly while the waffle is still hot and pliable, use a sharp knife to split it horizontally through the middle into two thin rounds — this is the trickiest step, so take care and use a gentle sawing motion.6
Spread a generous tablespoon of the warm caramel filling onto the flat side of one round, then press the second round on top, flat side down. Gently press together so the caramel reaches the edges.7
Repeat with the remaining dough and eat the stroopwafels warm, or rest them on top of a hot mug of coffee for a minute before eating so the caramel softens beautifully. They keep in an airtight tin for up to a week.User Reviews
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