Make your own Stroopwafels

Syrup waffle dough ingredients: 

240 g flour 
95 g yellow caster sugar 
80 g butter - at room temperature 
1 egg 
1 pinch of salt 
1 pinch of cinnamon powder 
Extra needed 
plastic 
wrap kneecap iron 
skewer of 10 cm diameter 
Cinnamon 
syrup ingredients: 
500 g caster sugar yellow 
75 ml cooking cream 75 g sugar syrup 
1 pinch of cinnamon powder 
225 g butter 

Stroopwafel dough
Mix the (Zeeland) flour with the caster sugar. Make a well in the flour and mix the butter, egg, salt and cinnamon powder in it. Gradually mix in the flour and knead to a smooth dough. Wrap the dough in plastic wrap and let it rest in the fridge for about 30 minutes. 

Preheat the knee iron to speed 2. Divide the dough into 32 equal pieces. Roll the dough into balls and flatten them slightly into a mini-hamburger. Place the slice of dough on the baking iron and bake for about 1 minute. Place the waffle directly on the cutting board and cut out a circle with the cutter. Repeat until the dough is used up. 

cinnamon syrup
Caramelize the sugar in parts in a pan. Add sugar again once the sugar has caramelized. Heat the cream with the sugar syrup in another pan. Deglaze the caramel with the cream mass and let it boil until the caramel has dissolved. Remove the pan from the heat, add the cinnamon powder and stir in the butter in cubes. Let the caramel cool to about 50 ºC. 

Stroopwafels 
Spread a cooled waffle with a little warm cinnamon syrup. Press another wafer against it until the syrup spreads to the edge. Repeat until the waffles are gone. 

Tip: if you put pressure on the knee iron, the waffles will also become larger and therefore flatter. 

Want to become a real stroopwafel professional? 
www.stroopwafelacademy.com