One of Holland’s famous cookies. Since 1784 when a baker from Gouda created this delight the Dutch have been enjoying them with their morning hot drink. These recipes are handed down from generation to generation. Every bakery in Gouda now has it’s own secret recipe.
Caramel Cookie Waffle with a richly filled chewy center
1 teaspoon active dry yeast
1 teaspoon sugar
1 cup butter, softened
1/3 cup sugar
1/8 teaspoon salt
1 tablespoon cinnamon
3 cups flour, more or less
2 large eggs
1 tablespoon cinnamon
1 cup dark corn syrup
3/4 cup and 2 tablespoons dark brown sugar
1/4 cup butter
Add 1 tsp. sugar and 1 tsp. yeast to 3 tablespoons warm water, stir until dissolved. Beat butter until fluffy, add sugar, salt and cinnamon, mix well. Mix in yeast mixture, flour and eggs and knead. (Start with 2 cups of flour and add more as needed while kneading) Set in a warm place for 1 hour. You will not see a noticeable rise in the dough.
Making the syrup
Heat cinnamon, syrup and sugar on stove and cook slowly until thickened (about 6-10 minutes on med heat or 234-240 degrees). Remove from heat and beat in butter. Cool about 15 minutes.
Making the waffle and adding the filling
Heat waffle iron and oil lightly only once. Place 1 tablespoon dough in the center of the waffle design and press. Your iron should light up when ready, but do not exceed 1 minute. When done, remove from iron and slice immediately each waffle horizontally into two thin wafers, using a sharp thin knife. Spread syrup on one cut surface, reassemble pressing gently but firmly. If using the larger waffle iron, trim with a 3 inch round cookie cutter. Cool slightly before eating.
It’s very simple to make, but I suggest two or more baker’s to assemble faster.
Dissolve the sugar and yeast in 3 tablespoons of warm water
Beat butter and mix in the sugar, salt and cinnamon
Mix in the yeast mixture, eggs and add the flour while kneading.
Set in a warm place for 1 hour. It will not rise very much.
Lightly oil the iron only once. Place 1 tablespoon of dough in the center of each petite waffle design. If using the large waffle cone iron, place one ball of dough in the center.
Press to make and do not exceed one minute. (See the end of the post for info on irons)
Remove from iron
Slice, using a thin sharp knife. Insert tip straight in and then gently move side to side. It will be very warm in your hand, but it slices fast and easily.
Let’s get the syrup made and fill these cookies.
Heat cinnamon, syrup and sugar on the stove and cook on medium heat for 6-10 minutes or until 234-240 degrees. Stirring often.
Remove from heat and beat in butter and cool up to 15 minutes.
Spread a spoonful of syrup on one cut surface, reassemble pressing gently but firmly. Trim with a 3 inch cookie cutter for a perfect uniform shape, only necessary if using the large waffle cone maker. Place on a wire rack and cool slightly before eating.
Now you can enjoy a homemade Stroopwafel at home!
My Tante Leona always had cookies in her cookie jar that she kept low enough you could reach them all by yourself. My little brother and I were always in that cookie jar. A sweet memory of our visits to her home.
My sweet Dutch Aunt and her husband, Uncle Blaine
Together in Heaven above
Waffle Cone Makers
Chef’s Choice makes two waffle cone irons that work great
The petite makes 3 small waffles, it will give you a homemade look and less waste. The Large waffle iron will make one large waffle that you will trim with a 3 inch cookie cutter, it will give you a more professional looking Stroopwafel like the ones from the Netherlands. And you can snack on the trimmings while you are making them. A pizzelle maker can be used as well.
Chef’s Choice Petite Waffle Cone Iron
Chef’s Choice Waffle Cone Iron