Traditional Dutch Dishes
How to Make Stroopwafel, a Traditional Netherlands Recipe
Learn how to make homemade stroopwafels, the classic Gouda cookies consisting of two thin, golden disks joined by a spiced caramel filling. A perfect Dutch recipe to accompany coffee, tea, or hot chocolate.
These stroopwafels combine a thin, toasted dough with a soft center of caramel, brown sugar, and cinnamon. To enjoy them traditionally, place them on a hot cup for a few seconds and let the steam slightly soften the filling.
01
Ingredients
Have everything ready before you begin.
- ✓250 g of wheat flour
- ✓100 g of unsalted butter, at room temperature
- ✓50 g of sugar
- ✓7 g of instant dry yeast
- ✓1 medium egg
- ✓60 ml of lukewarm milk
- ✓1/2 teaspoon of ground cinnamon for the dough
- ✓1 pinch of salt
- ✓150 g of brown sugar
- ✓100 g of cane syrup, golden syrup, or light molasses
- ✓75 g of unsalted butter
- ✓1/2 teaspoon of ground cinnamon for the filling
02
Step-by-step method
- 01
In a large bowl, mix the flour, sugar, yeast, cinnamon, and salt.
In a large bowl, mix the flour, sugar, yeast, cinnamon, and salt.
- 02
Add the soft butter, egg, and lukewarm milk
Add the soft butter, egg, and lukewarm milk. Integrate the ingredients with a spoon and then knead with your hands until you get a smooth, uniform, and slightly elastic dough.
- 03
If the dough sticks too much, wait a minute for the flour to hydrate.
If the dough sticks too much, wait a minute for the flour to hydrate. If it's still too wet, incorporate a small additional amount of flour, without overdoing it to avoid the cookies becoming hard.
- 04
Form a ball, cover it, and let it rest between 45 minutes and 1 hour in a temperate place.
Form a ball, cover it, and let it rest between 45 minutes and 1 hour in a temperate place. It doesn't need to double in volume; it should relax and become lighter.
- 05
While the dough rests, prepare the filling
While the dough rests, prepare the filling. Place the brown sugar, cane syrup, butter, and cinnamon in a small saucepan.
- 06
Heat over medium heat, stirring continuously, until the butter melts and the mixture starts to bubble uniformly.
Heat over medium heat, stirring continuously, until the butter melts and the mixture starts to bubble uniformly.
- 07
Cook for 2 or 3 minutes, without stopping stirring, until you get a thick and shiny caramel.
Cook for 2 or 3 minutes, without stopping stirring, until you get a thick and shiny caramel. Remove from heat and let it cool down without getting cold completely.
- 08
Divide the dough into 20 equal portions and form balls
Divide the dough into 20 equal portions and form balls.
- 09
Heat a cookie waffle iron, a stroopwafel press, or a thin-plate waffle iron.
Heat a cookie waffle iron, a stroopwafel press, or a thin-plate waffle iron. Grease the plates lightly only if the appliance needs it.
- 10
Place a ball in the center of the plate and close carefully
Place a ball in the center of the plate and close carefully. Cook for about 1 minute and a half or 2 minutes, until the cookie is golden and has a defined pattern.
- 11
Remove the cookie with a spatula and, while it's still hot, cut the edges with a round cutter of about 8 cm.
Remove the cookie with a spatula and, while it's still hot, cut the edges with a round cutter of about 8 cm. Do it gently, as it will be delicate. Reserve the cut-offs.
- 12
Repeat the process with the remaining balls and keep the cooked cookies covered with a clean cloth so they don't lose all their moisture.
Repeat the process with the remaining balls and keep the cooked cookies covered with a clean cloth so they don't lose all their moisture.
- 13
Spread a thin and uniform layer of caramel over a disk, leaving about half a centimeter free around the edge.
Spread a thin and uniform layer of caramel over a disk, leaving about half a centimeter free around the edge.
- 14
Place another disk on top and press gently until the filling reaches near the edges without overflowing.
Place another disk on top and press gently until the filling reaches near the edges without overflowing.
- 15
If the caramel thickens too much, heat it for a few seconds over very low heat and stir.
If the caramel thickens too much, heat it for a few seconds over very low heat and stir. Work while the cookies are still warm.
- 16
Form the 10 filled cookies and let them rest on a rack.
Form the 10 filled cookies and let them rest on a rack. As they cool, the caramel will set, but it will retain a soft and chewy texture.
- 17
Serve the stroopwafels with coffee, tea, or hot chocolate.
Serve the stroopwafels with coffee, tea, or hot chocolate. To soften the center, place each cookie on a hot cup for a few seconds and let the steam act.
- Don't add too much flour to the dough: a dough that's too dry produces hard cookies.
- The milk should be lukewarm, not hot, so as not to harm the yeast.
- Cook the disks until they're golden and the edges are toasted, but still flexible.
- Cut the cookies while they're hot and delicate; save the cut-offs to eat later.
- Assemble the stroopwafels while the cookies are still warm so the caramel can be spread and the disks can be joined better.
- If the caramel hardens, heat it gently and stir.
- Cane syrup can be replaced by golden syrup, light molasses, or mild-flavored honey, although the result will change slightly.
- Keep the stroopwafels in an airtight container at room temperature for several days. Don't refrigerate them, as the cold hardens the caramel.
- If you want to prepare them in advance, keep the cookies unfilled and assemble the stroopwafels when serving.