A word of warning: this recipe requires specialist equipment and certain ingredients that may be hard to find abroad. And, biting into these syrup cookies while still hot could earn greedy eaters a scorched palate. But then again, there's nothing better than freshly made 'stroopwafels'
This recipe is from De Banketbakker cookbook, and has been republished with the permission of the publisher. While I've converted the recipe to US measurements (as closely as possible), this is a precision recipe, and you'll get the best results using a kitchen scale and the original European measurements (in brackets).
- FOR THE WAFFLES:
- 1 oz fresh yeast cake (25 g)
- 1 tbsp tepid milk
- 4.4 oz (just over 1/2 cup) best quality butter ('roomboter'), softened (125 g)
- 2.6 oz (about 1/3 cup) 'witte basterdsuiker' (see Tips below), (75 g)
- 1 egg, beaten
- 8.8 oz (about 2 3/4 cups) 'Zeeuwse bloem' (see Tips below), (250 g)
- Pinch of salt
- FOR THE FILLING:
- 4.6 oz (½ cup) 'keukenstroop' (see Tips below),(200 g)
- 4.4 oz (about ⅔ cup) 'bruine basterdsuiker' (see Tips below),(125 g)
- 3.5 oz (about 7 tbsp) best quality butter ('roomboter') (100 g)
- 1 tsp ground cinnamon
- Butter, to grease the waffle iron.
- SPECIAL EQUIPMENT:
- Waffle iron or pizzelle
Dissolve the yeast in the lukewarm milk. Add the butter, sugar and egg, mix, and then stir in the flour and salt. Cover the dough with a warm, moist dish towel
and allow to rise in a warm place for 1 hour.
Warm up the syrup and stir in the sugar, butter and cinnamon. Set aside and allow to cool to lukewarm.
Form dough balls the size of large marbles with the dough and place on a greased, prewarmed cookie sheet. The dough balls should not touch each other. Again, cover with a warm, moist dish towel and allow to rise for 15 minutes.
Grease and heat a waffle iron. Place the dough balls in the iron and bake until golden. This should take about 2 minutes in an electric waffle iron or 3 minutes in a stove-top version. Working quickly, cut the waffles in half (horizontally), smear with the syrup filling and sandwich the two halves together, pressing lightly.
Basterdsuiker is a typical Dutch product and cannot be easily substituted. It is manufactured by adding invert sugar and other ingredients to fine white refined sugar. This mixture helps to achieve certain textural structures and keeps baked goods moist. There are three varieties, white, brown and dark brown, called witte basterdsuiker, (licht)bruine basterdsuiker or gele basterdsuiker and donkerbruine basterdsuiker. It is widely available from Dutch supermarkets and some Dutch groceries on the internet.
Zeeuwse bloem is a finely milled white Dutch cake flour, made from soft wheat. It is described by Holtkamp as 'a flour rich in enzymes and low in gluten, which is very pliable and elastic.' According to the patissier, this makes the flour suitable for cookies that have to be ultra light and crispy. What makes this flour different from regular cake flour, is the fact that it comes from an area with a sea climate, contains less starch, is more moist - with an almost fatty feel - and has less thickening power. Zeeuwse bloem can be ordered at most bakeries in the Netherlands. Alternatively, go to a good baker where you live and tell them you need a finely milled white four, made from soft wheat, suitable for cookies.
Keukenstroop is a molasses-colored syrup made from sugar syrup and glucose syrup. This treacly syrup (also called simply 'stroop') is often enjoyed with pancakes in the Netherlands instead of maple syrup. It is widely available from Dutch supermarkets and Dutch groceries on the internet.