Stroopwafel -heavely sweet dutch cookies

Hey ho everyone!

Today I’ve chosen a recipe which will make your sweet tooth happy.

It’s a dutch candy called stroopwafle. Translated it means as much as syrup waffle.

The waffle is made from two thin layers of baked dough with a caramel-like syrup filling in the middle. It is one of the favotite sweets of dutch people and their tourists. I’ve tried it for the first time in the city of Gouda, where it was originally made first.

My friend from the Netherlands has send me an authentic recipe for homemade stroopwafels, cause she knows how much I love sweet things!!!


Photo Credit: Facebook/ The Good Batch


And because I love to share things I like, here’s the recipe for you:

Homemade Stroopwafels

4 1/4 cups/500 g all-purpose flour
1 cup/250 g unsalted butter, melted
1 1/4 cups/226g granulated sugar
4 1/2 teaspoons active dry yeast
1/4 cup/ 60 ml lukewarm milk
1 large egg

1 cup/350 g treacle or molasses
3/4 cup/200 g dark brown sugar
2 tablespoons unsalted butter
Pinch of salt
1 teaspoon ground cinnamon

Photo Credit: Facebook/The Good Batch


In the bowl of a standing mixer, combine the flour, butter, sugar, yeast, milk and egg. Knead with the dough hook attachment until you have a smooth consistent dough. This mixture can also be kneaded in the bowl by hand if you don’t have a stand mixer. Transfer the dough to a greased bowl and loosely covered it with plastic wrap. Set it in a warm place to rise (it won’t rise much) for 45 minutes.

Make the filling: Heat the treacle or molasses, brown sugar, butter and cinnamon in a saucpan over medium heat. Bring the mixture to a bubble. When the mixture thickens slightly and the sugar is melted, remove it from the heat.

Preheat a shallow waffle iron (such as a waffle cone, pizzelle, or stroopwafel iron) as directed by the manufacturer’s instructions. Knead the dough briefly and divide it into balls the size of a tennis ball (adjust this according to the size of your waffle iron – mine took slightly more dough). Place the ball in the waffle iron and flatten it slightly, then close the lid to cook the waffles until no more steam escapes and the waffle is golden brown.

Remove the waffle carefully with a fork or spatula. Use a round cutter to cut off the edges to make a perfect circle. Carefully split the waffle into two rounds while still hot. Don’t wait too long! They’ll tear or break if you let them cool before cutting them.

Spread 1 to 2 tablespoons of filling on one of the halves and top with the other half. Repeat with remaining waffles.

Photo Credit: Facebook/The Good Batch

There are many diffrent ways to eat your stroopwaffel. You can eat them with tea or coffee; as  ice cream sandwiches or sandwiches filled with meringue and cream. You can be as creative with your fillings as you want, or simply eat them as delishious plain as they are!

Photo Credit: Facebook/The Good Batch



Scarlette ❤


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