The one and only - STROOPWAFEL

March 24, 2020 • christmas • dessert • dutch • food • stroopwafels • sweet • waffle

The Dutch stroopwafel, or syrup waffle, is a cookie that is unique to the Netherlands, and has been eaten in the country for centuries. The history of this delicacy dates back to 1784, when a baker from the town of Gouda baked a waffle using old crumbs and spices and filled it with syrup. Because it was made with leftovers, the stroopwafel was, at the time, a popular pastry among the poor and only known in Gouda. Today, every bakery in Gouda has its own particular recipe for these delicious sweet waffles.

Stroopwafels are perfect with a cup of tea…

Stroopwafels are made with two thin crispy waffles, filled and glued together with special caramel syrup. Sometimes hazelnuts or honey are added to the filling as well. The best way to eat a stroopwafel is at room temperature or gently warmed up over a hot cup of coffee or tea. Be careful not to bite into a piping hot stroopwafel as you risk burning your palate and missing out on the flavor!

These caramel-cinnamon treats elevate the term "sandwich cookie" to new heights! You must have a pizzelle (or krumake) maker, preferably a "mini," to prepare these. You may use a regular-size pizzelle maker; the cookies will just be larger.

Make the Waffle Dough

Gather the ingredients.
In a medium bowl, dissolve the yeast in the lukewarm milk.
Add the butter, caster sugar, and egg.
Mix and then stir in the flour and salt.
Cover the dough with a warm, moist dish towel and allow to rise in a warm place for 1 hour.

Make the Filling

Gather the ingredients.
Warm up the molasses and stir in the brown sugar, butter, and cinnamon.
Set aside and allow to cool to lukewarm.

Cook the Waffles

Form dough into large, marble-sized, balls and place on a greased and warmed (but not hot) cookie sheet. The dough balls should not touch each other.
Again, cover with a warm, moist dish towel and allow to rise for 15 minutes.
Grease and heat waffle iron.
Place 1 dough ball in the iron and bake until golden. This should take about 2 minutes in an electric waffle iron or 3 minutes in a stove-top version.
Working quickly, cut the waffles in half (horizontally), smear with the syrup filling and sandwich the two halves together, pressing lightly.
NOTES:
Basterdsuiker
This is a typical Dutch product that cannot be easily substituted. It is manufactured by adding invert sugar and other ingredients to fine white refined sugar. This mixture helps to achieve certain textural structures and keeps baked goods moist.

There are three varieties, white, brown, and dark brown, called witte basterdsuiker, (licht) bruine basterdsuiker or gele basterdsuiker, and donkerbruine basterdsuiker. It is widely available from Dutch supermarkets and some Dutch grocers on the internet.
Zeeuwse Bloem
This is a finely milled white Dutch cake flour, made from soft wheat. It is described by Dutch Patissier Holtkamp as "a flour rich in enzymes and low in gluten, which is very pliable and elastic." According to the patissier, this makes the flour suitable for cookies that have to be ultra-light and crispy.

What makes this flour different from regular cake flour is that it comes from an area with a sea climate, contains less starch, is moister—with an almost fatty feel—and has less thickening power.

Zeeuwse bloem can be ordered at most bakeries in the Netherlands. Alternatively, go to a good baker where you live and tell them you need a finely milled white flour, made from soft wheat, suitable for cookies.
Keukenstroop
This is a molasses-colored syrup made from sugar syrup and glucose syrup. This treacly syrup (also called simply stroop) is often enjoyed with pancakes in the Netherlands instead of maple syrup. It is widely available from Dutch supermarkets and Dutch grocers on the Internet.