From the kitchen of Stephanie Knewasser. Stroopwafels
are Dutch waffle cookies with a caramel- like filling.
Jaime introduced us to them years ago. We've been
hooked ever since.
Warm in the microwave:
1 Tbsp milk
1c + 1 Tbsp butter
When the butter is melted, mix in:
1 Tbsp yeast
2 1/4 c flour
2/3 c sugar
The dough will be thick .
It will also be oily from all that butter.
Let set 30-60 minutes.
In a pot, over low heat:
1/4 c dark corn syrup
2/3 c brown sugar
7 Tbsp butter, cut into slices so it will melt quicker
1 tsp cinnamon
As soon as it's incorporated, remove from heat.
If you over cook it, it will thicken and get hard.
Hard is bad.
The cookie dough will not rise. It will look exactly the
same. Roll it into walnut size balls.
Place on hot Stroopwafel iron.
Cook until golden.
Cut with sharp round cookie cutter.
Take a non serated knife and split in half.
You must move quickly & cut them while they are warm
or they won't split.
Spread with filling.
This video shows how to make them.
I don't use their recipe, but the method is the same.
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