Stroopwafels

From the kitchen of Stephanie Knewasser

Cookies:

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

1 egg

Mix well.

The dough will be thick.

It will also be oily from all that butter.

Let set 30-60 minutes.

Filling:

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 serrated knife and split in half. Cookies are HOT.

You must move quickly & cut them while they are warm or they won’t split.

Spread with filling.

NOTES

  • These aren’t easy to make. They require patience.

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