Stroopwafels
Stroopwafels — a cookie recipe, 12 ingredients, about 120 min.
contains glutencontains dairycontains eggscontains nuts
Ingredients
US
Metric
- 1 package (¼ ounce) active dry yeast
- ½ cup warm water
- 4 cups all-purpose flour
- 1 cup unsalted butter
- ½ tsp ground cinnamon
- ½ cup white sugar
- 2 large eggs
- 1½ cups packed brown sugar
- 1 cup unsalted butter
- 1 tsp ground cinnamon
- 6 tbsp dark corn syrup
- ½ cup finely-ground hazelnuts, optional
Make it lactose-friendly
- 1 cup unsalted butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Preheat a Pizzelle iron.
- Dissolve the yeast in the warm water.
- Add the butter to the flour, then mix in the sugar, cinnamon, eggs, and yeast mixture.
- Mix well and set aside to rise for 30–60 minutes.
- Roll dough into 12 small balls, squeeze each ball into the preheated pizzelle iron, and cook for about 30 seconds.
- In a saucepan, cook the brown sugar, butter, cinnamon, and dark corn syrup until it reaches the soft ball stage (234–240°F or 112–115°C).
- Stir in ground hazelnuts at this point, if using.
- Cut each waffle into two thin layers and sandwich them with some filling.
- Repeat this process until all the filling and waffles are used.
Source
Wikibooks Cookbook — adapted under CC BY-SA 3.0