Stroopwafels are a Dutch treat related to the American Waffle. This style and recipe creates more of a biscuit than pancake style treat. Watch this recipe being made in the Allrecipes Stroopwafels Video.
Makes: 10 11cm dtroopwafels
500g plain flour
250g butter, melted
150g caster sugar
4 1/2 teaspoons dried active baking yeast (two 7g packets)
60ml lukewarm milk
200g brown soft sugar
1 teaspoon ground cinnamon
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Batter: Combine the flour, melted butter, sugar, yeast, milk and egg in a large bowl. Knead until you have a smooth, elastic dough. Set aside and let rise for 45 minutes.
Filling: Heat the treacle, brown sugar, butter and cinnamon in a saucepan over medium heat. Mix well and set aside.
To Cook: Preheat a pizzelle or shallow waffle iron (see footnote). Knead the dough briefly and divide it into balls the size of a tennis ball (about 4cm in diameter; adjust depending on the size of your waffle iron). Place the ball in the waffle iron and close the lid to cook the waffles until no more steam escapes and the waffle is golden brown.
Remove the waffle carefully with a spatula or palette knife. Use a round cutter to cut off the edges and make a perfect circle. Carefully split the waffle into two rounds whilst still hot. Do not wait too long as they will break if cool.
Spread a little of the filling on one of the halves and then sandwich with the other half. Repeat with the remaining waffles.
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.