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Dutch Stroopwafels

The Waffleman

A Dutch Stroopwafel is a traditional caramel-filled waffle cookie.

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Prep Time 1

Cook Time 1

Course Snack, sweet

Cuisine dutch

Servings 14 Cookies

Equipment

1 Stroopwafel iron The heavier the better. Steel or cast iron plates would be best
1 scales
1 Knife
1 medium size pot
1 straight spatula
1 Scraper for lifting stroopwafels from the iron
1 cookie/biscuit cutter you can use whatever size or shape you want, I used 4 inch
1 thermometer for making caramel
1 ice cream scoop
1 cooling rack
1 mixer

Ingredients

200 grams unsalted butter *For the cookie
100 grams caster sugar *For the cookie
3 grams salt *For the cookie
6 grams baking powder *For the cookie
7 grams ground cinnamon (schwartz is good) (you can also use coco powder instead) *For the cookie
400 grams plain flour *For the cookie
1 medium egg *For the cookie
50 grams water *For the cookie
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135 grams soft light brown sugar **For the stroop/caramel
35 grams water **For the stroop/caramel
67 grams unsalted butter **For the stroop/caramel
5 grams ground cinnamon (you can also use coco powder instead) **For the stroop/caramel
83 grams golden syrup **For the stroop/caramel
83 grams glucose syrup **For the stroop/caramel
3 grams soya lecithin **For the stroop/caramel

Instructions

First step is to make the cookie
Mix the dry *For the cookie ingredients
Melt the unsalted butter
crack egg into mixing bowl and add water
add the dry ingredients
add the melted butter
mix on slow speed until thoroughly combined
using the ice cream scoop, make dough balls until you have used all the dough, place them in a tray and cover to stop them drying out.
turn on the stroopwafel iron
Now to make the stroop/caramel from the **For the stroop/caramel ingredients
In a pot add the water and soft light brown sugar, gently heat until the sugar is dissolved.
add the rest of the ingredients to the pot and bring to the boil, using the thermometer heat until 120 degrees Celsius **BE CAREFUL AS THIS IS EXTREMLEY HOT (I HAVE SCARES TO PROOVE IT!).
let the stroop/caramel simmer on low heat until ready to use
When you have both the stroop/caramel, cookie made and the stroopwafel iron is heated it's time to bake the cookie.
place 1 dough ball into stroopwafel iron and close it until it is completely squashed. Depending on your iron this might take a few attempts to get it right. bake for approx 90 seconds. You want it golden brown but but not over baked.
when the cookie is baked, lift it on to a flat surface and cut it through with your cookie cutter
with your knife slice in half, moving the cookie in a circular motion until the top and bottom have separated
placing one half of the cookie on your hand, very carefully with a spatula put a good blob of stroop/caramel in centre of the cookie, place it on a cooking rack then put the other side of the cookie on top and gently press together.
repeat the process until you are an expert!
If you choose you can dip them in milk chocolate and drizzle with white or whatever you like.

Video

Notes

I hope you enjoyed making this recipe. It did take me many months to perfect the caramel as it is basically science. If you had good success let me know. I would really appreciate it if you give us the credit if posting on social media.

This is a tricky recipe to master, if you need some help just reach out.

Michael The Waffleman 🙂