Stroopwafels are a Dutch treat related to the American Waffle. This style and recipe creates more of a biscuit than pancake style treat.
Making stroopwafels does require a special shallow waffle iron, as regular waffle irons will produce waffles too thick for this purpose. Try finding a stroopwafel iron, if possible, or improvise with either a pizzelle iron or waffle ice cream cone iron.
Try honey - then they will be honingwafels, also typically Dutch - 29 Nov 2014 (Review from Allrecipes UK & Ireland)
I wasn't certain if I should use golden syrup or black treacle for this recipe, but judging by the video I decided to black -- something very hard to come by in the US. Also didn't know if I should get light or dark brown sugar, so I used dark. The waffles themselves tasted great, and I was told by friends to not change a thing about them. The syrup on the other hand was very, very rich, and because of the treacle had a very, condensed raisin-like taste. After cooking them, they were almost unbearable to eat because of the richness. They did however became better as they sat on my kitchen counter covered by cellophane in the days that followed. I became slightly addicted to them, and so did my neighbor. I'm not sure my other friends and family would appreciate them as much as we did. That being said, I'd like to try the recipe with light brown sugar, or maybe even white sugar to cut that dark treacle flavor. I also might sub the treacle for Lyle's Golden Syrup and add a little vanilla extract. The syrup too seemed impossible to store, as it solidified after it cooled, and was a nightmare to clean off my utensils and out of my bowls and pans. This is my first time cooking any kind of caramel, though! - 17 Sep 2013 (Review from Allrecipes UK & Ireland)
I made them just as indicated and they turned out great! - 21 Oct 2018 (Review from Allrecipes USA and Canada)