A delicious and simple alternative to making stroopwafels.
Stroopwafels are the ultimate feel good cookie. Unfortunately, the specialty waffle iron needed to make them is very difficult to find in North America. Stroopkoeken are a fantastic alternative, baked in a standard oven. They are best made with traditional Dutch ingredients, but many of them can be substituted for more common ones.
|1 Cup||Butter (softened)|
|1 1/4 Cup||Witte Basterdsuiker sugar (Regular sugar can be substituted)|
|5 Cups||Zeeuwse Bloem flour (sifted) (All purpose flour works just fine!)|
|2/3 Teaspoon||Baking Powder (Sifted)|
|1/2 Cup||Butter (softened)|
|1/2 Cup||Keukenstroop syrup (This you can’t substitute. Corn syrup or molasses will change the flavour too much)|
|2/3 Cup||Bruine Basterdsuiker sugar (Light brown sugar can be used)|
|1 Teaspoon||Ground Cinnamon|
- Preheat the oven to 350. Beat together white sugar, salt and egg until light and fluffy. Mix in the flour and baking powder and mix well. Form into a ball and allow to rest in the refrigerator for an hour.
- Warm the syrup, brown sugar, butter and cinnamon on the stove. Remove from heat and allow to cool to room temperature.
- On a well floured surface, roll out the chilled dough to about 1/16 of an inch. The thinner the dough, the more the finished product will taste like a stroopwafel*. Using a cookie cutter or drinking glass, cut out rounds approximately 3 inches in diameter. Place rounds on parchment covered cookie sheets and bake for 20 minutes, or until golden brown.
- Spread a layer of the prepared stroop on to the flat side of one cookie, and top with another cookie.
Dig in and enjoy!
*Note: Scoring the dough prior to baking gives the cookies a more stroopwafel appearance.