Stroopwafels

Wafel Dough:

1 tsp instant yeast

1 tsp. sugar

1/2 lb. butter

1/3 cup sugar

Pinch of salt

1 rounded tablespoon cinnamon

3 cups flour

2 eggs

Proof yeast in 3 tablespoons water with 1 teaspoon sugar until bubbly. Beat butter until light, adding sugar, salt and cinnamon. Mix in the yeast mixture, flour and eggs; beat well. Set in a warm place for about an hour. It will not look like it’s rising much at all; don’t worry. Meanwhile make the syrup(stroop).

Stroop (Syrup)

1 Tablespoon cinnamon

1 cup Golden Eagle Light Syrup or Lyles Golden Syrup, in a pinch Karo Light Syrup

3/4 cup packed brown sugar plus 2 tablespoons

1/4 cup butter

Heat the cinnamon, brown sugar and Golden Eagle Syrup slowly until thickened and brown sugar is dissolved. Remove from heat and beat in the butter. It will thicken as it cools. It needs to be a spreadable consistency. If it gets too thick, reheat slowly over low heat until it’s the correct consistency.

To bake and prepare:

Use a Stroopwafel Iron or Gallette Iron, available online

1 1/2 inch cookie scoop

Sharp thin knife

Heat wafel iron and oil lightly , only once. Using the ice cream scoop, scoop dough to make rounded balls. Place a ball in the heated iron and bake ONLY 1 minute. Remove from iron and immediately , using a sharp knife slice the wafel in half horizontally into two thin wafers. (This is where you need asbestos fingers) Spread some syrup on one half and sandwich together, pressing slightly.Cool on a rack, flat.

The dough can be made in advance. Formed into balls and frozen. Thaw in refrigerator until ready to complete.