Stroopwafels

Ingredients

• 500g flour
• 7g active dry yeast
• 250g butter, softened
• 200g sugar
• 2 eggs
• 1/2 tsp cinnamon
• 300g dark brown syrup (stroop)
• 100g extra brown sugar (for filling)
• Pinch of salt

Instructions

1. 1Dissolve the yeast in a little warm water and let it stand until foamy.
2. 2Combine the flour, sugar, cinnamon and salt in a bowl, then work in the softened butter, eggs and yeast mixture into a smooth, firm dough.
3. 3Cover and let the dough rise in a warm place for about 45 minutes until puffy.
4. 4Divide the dough into small balls and cook each on a hot waffle iron or pizzelle iron for about 2 minutes until golden and crisp.
5. 5While still warm, carefully slice each waffle horizontally in half using a sharp knife to create two thin discs.
6. 6Warm the stroop syrup with the extra brown sugar until smooth and slightly thickened.
7. 7Spread a thin layer of the warm syrup over one half and sandwich with the other half, pressing gently.
8. 8Let the stroopwafels cool slightly so the filling sets before serving, traditionally warmed atop a hot cup of coffee or tea.

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