Stroopwafels

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Stroopwafels are a delectable waffle cookie filled with a caramel cinnamon syrup.

ingredients

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

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

directions

  • 1

    Wafel Dough:

  • 2

    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).

  • 3

    Stroop (Syrup):

  • 4

    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.

  • 5

    To bake and prepare:

  • 6

    Use a Stroopwafel Iron or Gallette Iron, available online

  • 7

    1 1/2 inch cookie scoop

  • 8

    Sharp thin knife

  • 9

    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.

  • 10

    The dough can be made in advance. Formed into balls and frozen. Thaw in refrigerator until ready to complete.qgdhtHSZ13c213432313233333g8RcEYCw_1355343036

Stroopwafels

Stroopwafels

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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.

Auntie Anna Cosyns Speculoos Cookies

Auntie Anna Cosyns Speculoos Cookies

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1 lb. flour

1 lb. brown sugar

1/2 lb. butter

1 tsp. cinnamon

1/4 tsp. cloves

1/2 tsp. salt

1 tsp. pure almond extract

2 eggs

1 1/2 cups toasted sliced almonds

Cream the butter and sugar until light and fluffy. Add the eggs , one at a time incorporating well after each addition. Add the almond extract. In a bowl combine dry ingredients and whisk to combine.  Carefully add the flour until well combined. Stir in the toasted almonds..

Divide the dough in half and form into logs. Wrap well and chill overnight.

Preheat oven to 325 degrees. Slice logs into 3/16 of an inch slices and place on a parchment lined baking sheets. Bake for about 12-16 minutes or until just beginning to turn golden. Allow to cool on rack. Store in airtight container.

Dutch Almond Bar Delights

Dutch Almond Bar Delights

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Base Dough:

1 egg

1 cup butter, room temperature

1/2 cup shortening

1/2 cup brown sugar, packed

1/2 cup granulated sugar

2 cups flour

1/2 tsp. baking powder

pinch of salt

Filling:

2 eggs

1 cup almond paste

2 tsp. pure almond extract

3/4 cup granulated sugar

1/4 tsp. salt

Icing:

1 cup powdered sugar

2 tsp. water

pinch of salt

1 tsp. pure almond extract

1/2 cup toasted sliced almonds

Chocolate Coating:

5 oz. dark chocolate, chopped

1 1/2 tsp. shortening

Preheat oven to 325 degrees.

In a stand mixer, cream the butter and sugars. Add egg; blend well. Slowly add dry ingredients and blend until well combined. In a 9×13 pan lined with parchment paper, spread half the base dough into the bottom of the pan.

In a separate bowl blend together the almond paste and sugars until well combined. Add egg , salt and almond extract and beat until well combined. Pour over base in pan. With remaining base dough scatter in small pieces evenly over the top. Base dough is sticky. Place in oven and bake for 45-50 minutes or until golden. Remove from the oven . Meanwhile combine all the icing ingredients and spread over hot bars. Quickly sprinkle the nuts over the top. Allow to cool completely. Using a knife loosen edges and remove bars from pan.

Prepare the chocolate coating by carefully melting the chocolate and shortening in the microwave in 30 second increments. Stir until glossy. Dip the bottoms of the bars in the chocolate coating and place on parchment paper to set up.