By 1960, there were 17 factories in Gouda alone, of which four are still open. Īfter 1870 stroopwafels began to appear in other cities, and in the 20th century, factory-made stroopwafels were introduced. Stroopwafels were not found outside Gouda until 1870, by which point the city was home to around 100 syrup-waffle bakers. One story ascribes the invention of the stroopwafel to the baker Gerard Kamphuisen, which would date the first stroopwafels from somewhere between 1810, the year he opened his bakery, and 1840, the year of the oldest known recipe for syrup waffles. Some Australian coffee houses may call them "coffee toppers", in reference to the practice of placing them atop hot beverages to soften the caramel and heat the cookie.Īccording to Dutch culinary folklore, stroopwafels were first made in Gouda either during the late 18th century or the early 19th century by bakers repurposing scraps and crumbs by sweetening them with syrup. In the English-speaking world, the treat may be known by some other names, like the literal translation "syrup waffle" or the less-literal "caramel waffle". The caramel sets as it cools, thereby binding the waffle halves together. A caramel filling made from syrup, brown sugar, butter, and cinnamon-also warm-is spread between the wafers before the waffle is reassembled. While still warm, the waffles have their edges removed with a cookie cutter, which allows the remaining disc to be easily separated into top and bottom wafers. First made in the city of Gouda, South Holland, Netherlands, stroopwafels are a well-known Dutch treat popular throughout the Netherlands and the former Dutch Empire, and exported abroad.Ī stroopwafel's wafer layers are made from a stiff dough of flour, butter, brown sugar, yeast, milk, and eggs that has been pressed in a hot waffle iron until crisped. A few seconds in the microwave will also work in a pinch.A stroopwafel ( Dutch pronunciation: ( listen) literally ' syrup waffle') is a thin, round waffle cookie made from two layers of sweet baked dough held together by caramel filling. The steam from the beverage will soften and warm the cookie/caramel filling. Once the cookies harden, store then at room temperature in an airtight container.Ī hardened cookie is traditionally rewarmed by placing on the top of a hot mug of coffee or tea. I used 1/2 cup granulated sugar in the cookie dough, but have seen the amount vary widely recipe to recipe- from 1/4 cup to 1 cup. I have also seen others use maple syrup or treacle, but the flavor will change a bit. So far I have been unable to locate this so I used dark corn syrup. Many of the recipes I came across called for Keukenstroop (a dark golden brown syrup) as an ingredient in the filling. Others also use round cookie cutters (this works well if you are using a larger waffle iron). If the cookie didn’t come out in the perfect circle (like when I misjudged the amount of dough to put in the iron), I simply used kitchen scissors to cut away the excess. For the first few, I only did one at a time until I was confident with the steps before attempting more. The Petite Cone Express can make three cookies at a time. Set aside and repeat with the remaining dough and filling. Cover it with the top half, gently pressing around to make the filling even until it reaches the edges. A Few Tipsīe careful to not get any on your skin. Once the cookie is cut in half, spread some of the still hot caramel filling on the inside of the bottom half of the cookie. If your hands are sensitive to heat, try heatproof gloves for this part. I used a thin, sharp bread knife to do this. As they cool, they harden and will crack with handling. The already thin waffle cookies need to be cut in half horizontally while still pliable.
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