Stroopwafels (Dutch syrup waffles)
Recipe type: Cookies
Cuisine: Dutch
Serves: 12 large cookies
For the waffles:
  • 1-1/3 cup plain flour
  • 100g (3.5 oz) unsalted butter, melted
  • 1/3 cup caster sugar (superfine sugar)
  • 2 tablespoons lukewarm milk
  • 1 large egg
  • 1 tablespoon active dry yeast
  • 1/2 teaspoon ground cinnamon
For the filling:
  • 50g unsalted butter
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup treacle or molasses (if you don't have treacle, you can replace with extra 1/2 cup brown sugar)
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt
For the waffles:
  1. Combine all ingredients in a bowl. Knead gently until dough comes together in a smooth ball. Cover and set aside in a warm place for 45 minutes (you'll find it barely rises).
For the filling:
  1. Melt butter in a heavy-based pan over moderately low heat. Add sugar and treacle (if using) and stir with a large metal spoon until dissolved. Increase the heat and cook for an extra minute - the caramel should be thick and dark. Remove from heat.
  2. Stir in cinnamon and salt and set aside to cool. You'll find that as the caramel cools it will become toffee like, but still spreadable.
To assemble:
  1. Divide dough into 12 even portions (I weighed the whole amount and divided by 12 to get exact portions). Roll each portion into a ball.
  2. Heat your waffle maker and when ready, place a ball of dough in the centre of the waffle plate.
  3. Close lid, pressing to flatten the dough (you will need to practice with one to ensure it's thick enough to slice in two horizontally). Cook for around 4 minutes (I went with 4-1/2 minutes) or until the waffle is golden brown.
  4. Carefully remove hot waffle with a spatula. Let it sit for a moment to cool slightly, then carefully slice through the waffle horizontally to get two even pieces (I held the cookie down with a paper towel with my left hand (to avoid burns).
  5. If you like a nice round cookie, cut each slice with an appropriately sized cookie cutter (mine were 3-1/2 inch).
  6. Place on a wire rack to cool completely.
  7. When cooled, spread a teaspoon or so of the filling over one half, then sandwich with the other half.
  8. Repeat with remaining dough and caramel filling. Store in an airtight container.
Recipe by The Kiwi Cook at