Stroopwafel
Two thin, yeasted waffle-iron cookies sandwiching hot cinnamon caramel syrup — a Gouda invention traditionally warmed on top of a hot drink so the syrup softens before eating.
Vegetarian
⚠ Contains: Gluten, Dairy, Egg. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/4 tsp instant yeast
- 1/4 cup warm milk
- 1 egg
- 1/2 cup butter, softened
- 1/4 cup sugar
- 1/4 tsp salt
- 1 cup packed brown sugar, for the syrup
- 1/2 cup butter, for the syrup
- 1/2 cup golden syrup or light corn syrup
- 1 tsp ground cinnamon
Steps
- Dissolve the yeast in the warm milk and let sit 5 minutes.
- Mix the flour, egg, sugar, salt, and yeast mixture into a dough, then knead in the softened butter until smooth. Cover and let rise for 45 minutes.
- For the syrup, melt the brown sugar, butter, and golden syrup together with the cinnamon, stirring until smooth. Keep warm.
- Divide the dough into small balls and press each one in a hot waffle iron for 2-3 minutes until thin and golden.
- While still warm, carefully slice each waffle in half horizontally with a sharp knife.
- Spread a thin layer of the warm syrup on the cut side of one half and sandwich with the other half, pressing gently.
- Trim the edges neatly and let cool slightly before serving.