How to bake a perfect stroopwafel

My stroopwaffle recipe, and cooking instructions step by step

Waffle ingredients

  • 80 grams of butter
  • 50 grams of white caster sugar

  • Pinch of salt

  • Small egg

  • 25 milliliters of milk / beer

  • 3 grams of baking powder

  • 200 grams of wheat flour

  • ¼ teaspoon of cinnamon powder

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Syrup ingredients

  • 125 grams of kitchen syrup

  • 50 grams of butter

  • 100 grams of caster sugar (light or brown)

  • 1 gram of cinnamon powder

  • Pinch of salt

  • Optional: a number of vanilla pods

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1: Making the dough

In the pan: Melt the butter, cool down a bit, mix with caster sugar and salt.

Mix the flour with baking powder, cinnamon, egg and beer (or milk). Add the butter mix from the pan until a smooth dough is obtained. Don't knead too long. Leave the dough in a bowl covered for 45 minutes at room temperature.

Strookwafel syrup cooking.JPG

2: Making the Syrup

Melt the syrup, butter and caster sugar in a pan until the sugar is completely dissolved. Let the moisture boil out a little so that the syrup thickens.

Add the salt, cinnamon powder and vanilla and stir well. Allow the syrup to cool until it is lukewarm. Note: boiling syrup is 170 degrees hot. So never taste, but cool this first.


3: Baking

Shape the dough into balls of approximately 30 grams. Bake the dough balls into waffles in the waffle maker (180 degrees, 1 min).

Cut the waffles in half horizontally as quickly as possible after baking. Smear one side with the syrup, put them back together and press gently. Make a circle with the cutter. Keep the leftovers in a container.

Place your stroopwafel on your cup of tea or coffee for a minute.

The stroopwafel becomes softer and gets a fuller taste