Stroopwafels are one of my favourite biscuits ever – gooey, crisp, caramel-filled and improved by sitting over a cuppa. Whats not to love? I’ve had the pleasure of many stroopwafels in my time, from the supermarket packets that light up an office when someone decides to splash out, to an incredible fresh honey stroopwafel in a hipster cafe in Amsterdam, but never even considered they they were an achievable dream at home.
It turns out that all you need to live the dream is a a waffle cone maker. After a few days of deliberation I bit the bullet and ordered one. Did I need to spend £20 on such a specific appliance? Maybe not, but now I can also make my own ice cream cones, so I reckon it’s worth it.
By the time my new toy arrived I was more than ready to make some stroopwafels. The yeasted dough is lovely to work with, and the cooking process became strangely hypnotic once I’d got the timings right. I found that cutting each biscuit in half was fairly easy; when they were cooked properly they started naturally pulling apart.
My caramel was nice and chewy, but I was a little impatient and it came out a touch grainy. I also found the resultant biscuit a little bit bland. Next time I make them I will add more cinnamon to the dough, and maybe a little cardamon to pep them up a bit. I say next time because these are going to become a favourite bake. Easy enough to make and tweak, with an impressive pile of golden, gooey treats as a reward for your troubles. So make some Stroopwafels, make a brew and dream about the beautiful canals of Amsterdam.
I followed the Stroopwafel recipe on the Bake Off website.