Stroopwafels
Gouda syrup waffles: thin crisp wafers sandwiched with cinnamon caramel
Stroopwafels come from Gouda, the cheese town in South Holland, where bakers once made them from leftover crumbs and syrup. Today they are made fresh at Dutch markets, split while still hot and glued back together with warm caramel syrup. The Dutch way to eat one is to rest it on top of a cup of hot coffee or tea for a minute, so the steam softens the caramel. You need a thin waffle iron (a pizzelle or stroopwafel iron) to make them at home. Chef's tip: cut each waffle open the moment it comes off the iron; after 20 seconds it stiffens and shatters instead of splitting.
- Total time
- 80 min
- Difficulty
- hard
- Serves
- 16
Ingredients
For the wafers
For the syrup
Method
0/7 doneStep 1: Mix 12 ½ oz plain flour, ⅛ oz fast-action dried yeast, 2 ⅞ oz caster sugar, ½ tsp ground cinnamon and ¼ tsp salt. Add 6 oz butter, 1 egg and ¼ cup whole milk and knead for 5 minutes into a soft, smooth dough that feels like warm putty. Cover and leave in a warm place.
45 minStep 2: Make the syrup: put 7 oz dark brown soft sugar, 5 ½ oz golden syrup, 3 ½ oz butter and 1 tsp ground cinnamon in a pan over a medium heat and stir until the butter melts and it boils. Simmer for 2 minutes, then take off the heat. Keep it warm and runny.
6 minStep 3: Divide the dough into 16 balls of about 40 g each and keep them covered.
Step 4: Heat the waffle iron to medium-high. Put a ball in the centre, close the lid firmly and bake for 45–60 seconds, until golden brown all over and the steam has almost stopped.
1 minStep 5: Lift it out and immediately cut round it with a 9 cm cutter for a neat edge. Then, while it is still hot, slide a thin sharp knife into the edge and split it into two thin discs.
Step 6: Spread 1 tablespoon of syrup on one half and press the other on top. A runny filling that oozes out means the syrup is too hot; if it is too stiff to spread, warm it gently. Repeat with the rest, working one at a time.
30 minStep 7: Cool flat on a rack. They keep in a tin for a week.
Nutrition per serving
- Calories
- 290 kcal
- Protein
- 3 g
- Carbs
- 40 g
- Fat
- 14 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does stroopwafels take?
- About 80 minutes in total: 40 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 16 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of fast-action dried yeast?
- Fresh yeast, three times the weight.
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