Author Notes
My 4 year son old would do a lot for these.....be polite, sit still, say thank you, leave his sisters in peace....
Ok, so this aren't the exact chewy, overly sweetened waffles that nothing but a cup of steaming black coffee can tame.
I call this recipe mine. Even if it came from a book. There's something to be said for writing a good recipe. We all should go to food school. Recipes that say treacle but don't specify light or dark are no good. Ask me, I learnt the hard way.
And who says you can't make the waffles if all you have to hand is a Scandinavian wafflemaker? Don't believe them. So your cookie will be crumblier, isn't that the way it crumbles...anyway?
Think of all the things that can go right - stuff it silly with nutella, drizzle dulce de leche in it, or try your hands and fail/succeed at making caramel.....
Goes great with icecream too!
*Recipe adapted from the book 'Dutch Delights' by Sylvia Pessireron. —Kitchen Butterfly
Ingredients
- Dutch Stroopwaffels
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250g plain flour, sifted
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100g soft brown sugar
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200g softened unsalted butter
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10 g fresh yeast
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1 egg, lightly beaten
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Pinch of salt
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Treacle syrup (recipe below)
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Other filling suggestions - toffee syrup, nutella, dulce de leche, caramelised white chocolate spread, almond spread
- Treacle Syrup
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600g light treacle (Golden syrup)
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300g cane sugar or light brown sugar
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1/2 teaspoon ground cinnamon
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100g cold butter, diced
Directions
- Dutch Stroopwaffels
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To make the waffel dough: Put the sifted flour into a bowl. Slice the butter into the flour using 2 table knives until the mixture resembles large clumps. Dissolve the yeast in 2 tablespoons of warm water and stir into the flour.
Add the egg and soft brown sugar and knead on a lightly floured surface to a soft, smooth dough, about 10 minutes or less. Add more flour by the teaspoonful till the dough comes together and looses its stickiness. Place in a bowl, cover and leave to rise for an hour (at least). {My dough rose marginally both times I made this recipe. It didn’t appear to suffer though and it tasted excellent so no yeasty, horrible taste’}
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To bake waffles: heat up your waffle iron once the dough is risen. Divide it into about 15 pieces of roughly equal size. Roll each piece to form slightly flattened balls. {With my peculiarly shaped waffle maker, I made 5 at a time.}
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Place on the waffle iron and close them, to flatten out a bit. In my case, this didn’t result in them completely filling out the iron, so I used a spoon to help spread them out so they could take on the heart shapes of the mould.
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Sit back relax...eat some...then get into the kitchen and make some more.
- Treacle Syrup
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To make the syrup (best made once the dough is ‘risen’ and ready to be baked): bring the treacle, cane sugar and cinnamon to a boil while stirring then simmer for 10 minutes.
Stir the cubes of butter into the treacle. Once thickened, take off the heat. Continue stirring while the treacle cools and thickens into a paste.
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