Hi. I’m Julianna from Ohio. I’ve participate in the DBC off and on since 2009. When Rachael and Sawsan put out the call for hosts I thought it was about time I do my part. I have enjoyed so many challenges. I bring you the Stroopwafel.
I wish I could say it’s an old family recipe but it is not. I came across the cookie in a store many years ago. Then I developed a recipe for a sandwich cookie baking contest a few years back and now they are part of my regular repertoire. They are a little fiddly and timing is critical. They are a yeasted cookie dough made in a shallow waffle cookie press, like a pizzelle iron, split down the middle and filled with a gooey dark brown butterscotch filling. They are delicious if you set one over a hot cup of tea or coffee to warm a bit from the steam before you eat it.
I hope you enjoy making them.
Recipe Source: http://www.dianasdesserts.com/index.cfm/fuseaction/recipes.recipelisting…
A good video that shows the technique: https://youtu.be/7oB50N96Ce4
Download the pdf here.
The waffles are nearly impossible to split once they cool. If you need to pause in the process do it after you’ve split the cookie.
Here’s a link that best describes the difference between caramel and butterscotch. This recipe calls for butterscotch, you don’t necessarily need to have a thermometer; be sure to heat the ingredients over moderate heat. If done too quickly you may get crystals in your butterscotch.
Cinnamon is the traditional flavor but there is contention about just how much cinnamon should be used. You can make any flavor variation you’d like: vanilla-omit the cinnamon and add vanilla, nut-add ½ cup finely chopped toasted nuts to the stroop after it is cooked.
Preparation time: 30 minutes to make the dough and the stroop. 30-60 minutes to press and fill the cookies.
Measuring spoons and cups
Electric waffle cookie iron, waffle cone iron, shallow waffle iron (not a Belgian waffle iron) or a pizzelle iron
Candy thermometer (recommended)
Offset spatula or rubber spatula
Paring or serrated knife
3 to 4 inch / 8 to 10cm round cutter, something slightly smaller than your cookie press circumference.
Recipe: Traditional Stroopwafel
For the Wafels:
1/2 cup / 120ml warm water (105-110°F / 40-43°C)
1/4 ounce / 7g / 1 envelope active dry yeast (regular, not quick rise)
1/2 cup / 100g granulated sugar
1/4 teaspoon salt
1 cup / 2 sticks / 8 ounces / 225g unsalted butter, melted
2 large eggs
4 cups / 500g all-purpose flour
1/2 teaspoon ground cinnamon
For the Stroop Filling:
1 1/2 cups / 300g brown sugar, packed
1 cup / 2 sticks / 8 ounces / 225g unsalted butter
1/3 cup / 80ml dark corn syrup (see note below)
1 teaspoon ground cinnamon
Oil spray for cookie press
Admin’s note: The role of corn syrup in cooked sugar recipes is to reduce the risk of crystallization, but dark corn syrup is a North American product that can be hard to find elsewhere. In that case, here are some possible substitutions for 1/3 cup / 80ml dark corn syrup:
1/4 cup / 60ml light corn syrup plus 4 teaspoons/ 20ml molasses
1/3 cup / 80ml molasses
2/5 cup / 80g packed brown sugar mixed with 4 teaspoons / 20ml hot water
In a stand mixer bowl combine water, yeast, a pinch of sugar from the ½ cup and salt. When the yeast is foamy (about 3 minutes) add the remaining sugar and butter, blend together. Add the eggs and mix. Add the flour and cinnamon. Mix one minute beyond just combined. Allow the dough to rest, covered or wrapped in film, while you make the stroop.
In a heavy bottom pan combine the brown sugar, butter and corn syrup. Over medium high heat, bring mixture to a boil, not stirring. Attach candy thermometer.
Brush the sugar down from the sides of the pan with a wet pastry brush. Bring to 234-240°F / 112-115°C / soft ball stage. If you don’t have a candy thermometer, you can test it – at this point the syrup dropped in to cold water can be formed in to a soft and flexible ball. Remove from heat, add cinnamon. Stir until smooth.
Preheat waffle iron.
Measure the dough into 24 to 26 x 1 1/2 ounce / 42g balls. Roll into round balls.
Lay out a cutting board, round or decorative cookie cutter, knife, and offset spatula.
In quick order spray the cookie press, put in a ball of dough into each side of the cookie press. Close quickly using pressure to flatten the dough. Timing varies for each iron, roughly 1-3 minutes, allow your cookies to cook. Look for the steam coming from your press to diminish noticeably. You are looking for a dark golden brown. If they are undercooked they will not be crispy when cool. If they are overcooked you cannot split the cookie to fill it.
As soon as the cookie is cooked (it may be puffed, if you’re lucky) cut with the round cutter. This gives you a clean edge to halve the cookie.
Cut it through the middle to make two disks. It will be hot, use a clean tea towel to handle the cookie if necessary.
Spread 1-2 tablespoons stroop onto one half of the cookie, then top with the other half. Allow to cool.
If you move quickly, you can refill the cookie press after you’ve cut and split the cookie. Those cookies can cook while you are filling the ones you just removed from the iron.
Storage & Freezing Instructions/Tips:
They store well wrapped at room temperature for up to a week.
The Daring Kitchen and its members in no way suggest we are medical professionals and therefore are NOT responsible for any error in reporting of “alternate baking/cooking”. If you have issues with digesting gluten, then it is YOUR responsibility to research the ingredient before using it. If you have allergies, it is YOUR responsibility to make sure any ingredient in a recipe will not adversely affect you. If you are lactose intolerant, it is YOUR responsibility to make sure any ingredient in a recipe will not adversely affect you. If you are vegetarian or vegan, it is YOUR responsibility to make sure any ingredient in a recipe will not adversely affect you. The responsibility is YOURS regardless of what health issue you’re dealing with. Please consult your physician with any questions before using an ingredient you are not familiar with. Thank you!