Stroopwafel
Invented in Gouda in the early 19th century by baker Gerard Kamphuisen, using leftover breadcrumbs.
Two thin wafer biscuits sandwiched with warm caramel syrup — the Netherlands' most iconic treat, best placed over a hot coffee to soften.
Ingredients
Method
Make dough with flour, butter, sugar, egg, yeast and milk. Prove 1 hour.
Roll into small balls. Press in a waffle iron until golden. Cool.
Heat syrup with cinnamon until thick. Sandwich pairs of waffles with caramel.
Leave to set. Serve resting over a hot mug to soften.
Rest a stroopwafel on top of a hot cup for 30 seconds before eating — the filling softens perfectly.
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