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