Stroopwafels

Method

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1. Mix the flour, yeast, sugar, salt and cinnamon. Add the melted butter, egg and warm milk and bring together to a firm dough.

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2. Knead briefly until smooth, cover, and leave 45 minutes in a warm place.

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3. For the syrup, heat the golden syrup, brown sugar, butter, cinnamon and salt to a gentle boil and cook 5 minutes until thick and glossy. Stir in the vanilla and keep it warm and pourable.

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4. Heat a pizzelle or stroopwafel iron. Divide the dough into 24 walnut-sized balls.

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5. Press one ball in the iron and cook 45 to 60 seconds until golden.

   Mark done Start 45 sec timer

6. Working immediately, trim the waffle to a neat circle with a cutter, then slide a thin serrated knife through its edge and split it into two discs.

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7. Spread one disc with warm syrup, press the other back on top, and set aside.

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8. Repeat with the rest, keeping the syrup warm. If it stiffens, warm it briefly.

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9. Cool completely. To serve, rest one on a mug of hot coffee for 2 minutes so the syrup softens.

   Mark done Start 2 min timer

Chef’s Tips

• Split within seconds. A cooled waffle cannot be split, only broken.
• Keep the syrup warm and pourable throughout, or the filling will not spread.
• Trim before splitting. Neat edges make the split far easier.

Pairing Suggestions

• A mug of strong coffee
• Hot chocolate
• Vanilla ice cream

Storage & Reheating

Airtight at room temperature for 1 week. Do not refrigerate — the syrup sets hard.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.