Stroopwafels are very famous Dutch cookies. They consist of two waffles filled with a caramel/syrup (hence the name “syrupwaffles”). You can buy them in different sizes at supermarkets, bakeries and special market stalls, which also sell large warm waffles to eat immediately, and bags of waffle scraps (also called crumbs, either with or without syrup) to munch on.
Stroopwafels were first made in the beginning of the 19th century in Gouda. A baker used leftover dough and cookie scraps to make new cookies by sticking it together with syrup. Because these cookies were made with leftovers, they were quite cheap, and therefore were called poor peoples cookies for a time. The cookies became more and more popular, so they could not be made with leftovers any more. That was when bakers started to use waffles, like they do for stroopwafels nowadays. From 1870 onwards stroopwafels weren’t made exclusively in Gouda any more.
The recipe below makes stroopwafels that taste very similar to the ones you can buy in the Netherlands. When you’ve just made them they are quite crisp which isn’t very stroopwaffly, but when you keep them they will get a bit softer. They are delicious as a cookie with a cup of coffee or tea, and if your waffles are large enough you can place them on top of your steaming cup, which will warm them up and make them even more delicious.
For this recipe you need a waffle iron. I wrote about how to find them in my post about kniepertjes.
Stroopwafels (16 cookies)
Adapted from Rudolph’s Bakery
240 g flour
95 g sugar
pinch of salt
pinch of cinnamon
80 g butter
250 g sugar
40 ml cooking cream (stabilized/thickened cream, 15% fat)
40 g sugar syrup
pinch of cinnamon
225 g butter, cubed
Mix flour, sugar, salt and cinnamon. Add butter and rub in until crumbly. Add the egg, mix and knead to a smooth dough. Wrap in cling film and leave to rest in the fridge for 30 minutes.
Preheat the waffle iron. Divide the dough in 32 equal bits, roll them into balls and then flatten them slightly. Take one of the dough disks, place in the waffle iron and close it. By pressing the iron the waffle will be larger and thinner, but when you press to much holes will appear, so find a balance in pressing. Bake until golden, this takes about 1 minute, depending on your waffle iron. Take the waffle from the iron, place it on a cutting board and cut with a round cutter (optional, I didn’t do this). Repeat until you’ve cooked all the dough disks.
Place the sugar in a large pan and add just enough water to moisten it. Place on medium heat until the sugar has dissolved and starts turning to caramel, swirling occasionally. Meanwhile, place cream and syrup in another pan and warm together. Pour the cream-syrup mixture on top of the caramel and leave to boil until the caramel is dissolved. Take care, this mixture is very hot and will bubble up. Take from the heat, add the cinnamon and gradually add the butter while stirring. Leave to cool until it has a spreading consistency. Take care, because it will keep hot for quite a long time and because it is very sticky, it makes nasty burns.
Take one of the waffles, take a dollop of the caramel with a palette knife and spread it on the waffle. Place another waffle on top and press to spread out the caramel. Repeat with all the waffles. You can keep them for a few days in an airtight container.