Stroopwafel

I like a cookie made in an iron. I’ve made these a few times and even hosted the Daring Kitchen Challenge with these cookies but I’ve never put a recipe here.

Today I made them with a Helma. She’s from The Netherlands and verified recipes in Dutch to compare to ones I found on line. These really are the best I’ve ever made. I’m sure it was the Steens Cane syrup that made the difference in the filling and for that I’m pleased.

Stroopwafel

The cookie:

1/2 cup warm milk

1 package active dry yeast

4 cups all-purpose flour, plus more for dusting

3/4 cup granulated sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon fine salt

2 sticks (8 ounces) unsalted butter, cut into 1/2-inch pieces

2 large eggs, lightly beaten

The Filling

1 can Steens, 12 ounces, can syrup that’s medium brown

1/2 cup dark brown sugar

6 tablespoons butter

1 teaspoon cinnamon

Warm the milk and add the yeast. Put the remaining ingredients into a stand mixer, except the eggs. Combine until mealy. Add the milk yeast mixture and the eggs. Beat about 2 minutes, pulling the dough off the paddle and incorporating it. Let sit 30-45 minutes.

In a heavy pot put all the ingredients for the filling. Bring to a boil, slowly. Measure that it gets to 220 degrees, soft ball stage or that if you drop some on the counter it holds a puddle with edges. Off the heat but keep it warm.

Heat the iron. Measure the dough into 24-26 pieces, roll into balls. Press into a hot iron, cook until medium brown, they should puff a little. If they don’t you’re cooking them too long. Cut with the biggest round cutter that will remove the smallest amount of cookie, but that reaches all the edges, so they are all cut. Cut the cookie round while hot and split in halves, top and bottom, fill with filling and close the cookie. Try not to get too many drips.

Continue until all the cookies are made. Made tea and eat cookies while drinking tea.