Nederlandse Stroopwafels

StroopwafelsFrom the kitchen of Mrs. Watson, in Bowie, MD

Makes about 32 pieces
(Before you even start, sharpen a thin knife well. I use a filleting knife.)

Wafel Dough:
1 teaspoon instant yeast
1 teaspoon sugar
1/2 pound unsalted butter
1/3 cup sugar
Pinch of salt
1 rounded tablespoon ground cinnamon (…don’t even be tempted to use less)
3 cups flour (…more or less, depending on other moisture in the mix)
1-2 eggs (…how small are they? …how much richer do you want the wafels to taste?)

Proof yeast in 3 tablespoons water with 1 teaspoon sugar until bubbly. Beat butter until light, adding sugar, salt and cinnamon. Mix in the yeast mixture, flour and egg(s) and knead or beat well. Set in a warm place for about an hour. It will not look like it’s rising much; don’t worry. Meanwhile, make the syrup (stroop).

Stroop (Syrup):
1 tablespoon ground cinnamon
1 cup Karo light syrup
7/8 cup light brown sugar
1/4 cup butter

Heat cinnamon, syrup and sugar on stove and cook slowly until thickened a bit (about 10 minutes). Remove from heat and beat in butter. Should thicken as it cools, but still be slightly warm and thin enough to spread easily. If it cools too much, reheat gently; if it thickens too much, add a bit of liquid.

To bake and prepare, use:

#3357 Palmer Belgian Cookie Iron, Model 1110Palmer Belgian Cookie Iron, Model 1110
Very sharp, thin fillet knife
1-1/2″ diameter ice cream scoop
3″ round metal cookie cutter

Heat wafel iron and oil lightly only once. Using scoop to measure, place dough in center of heated wafel iron and bake for one minute (no longer, or you’ll risk burning them).

When done, remove from iron, place flat on counter and immediately slice wafel horizontally into two thin wafers, using the sharp fillet knife. (This is where you need a set of asbestos fingers.) Spread syrup on one cut surface, reassemble pressing gently but firmly, and trim to a uniform shape with the 3″ cookie cutter. (This introduces one of the all time best traditions of making stroopwafels: eating the trimmings.) Cool, at least slightly, flat on a rack before eating.

Don’t see why you couldn’t eliminate all that cinnamon and play with other flavorings, but, as presented above, this really is the quintessential stroopwafel as I remember them.

(Thank you, Mrs. Watson, for the recipe and the great-tasting samples. -Mari)


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