Stroopwafels (2) no yeast required
- Questions 1
Ready In: 1 hr
Yields: 30-40 wafels
Ingredients
The wafers
- 500 g flour
- 250 g butter
- 1 tablespoon sugar
- 1 tablespoon golden syrup
- 1 pinch salt
- 1 egg
- 1 pinch cinnamon
The Syrup
- 250 g soft brown sugar
- 250 g butter
- 250 g syrup
- 1 pinch cinnamon
Directions
- Knead all the wafter ingredients together and make into little balls.
- Place balls into wafer iron and bake for about 30 seconds.
- Put onto a board and cut in half so that you get two wafers.
- Note: if the wafers are baked too long you won't be able to seperate them, but take care not to under-cook them either.
- Put all the syrup ingredients into a cooking pan and mix until you get a substance that can be spread.
- Don't make it too thin or it will run out of the wafers.
- When filling the wafers keep stirring and to keep it smooth you can keep the pot on a (candle lit) teapot warmer.
- Put the syrup between the wafers.
- It's possible to store these in the freezer.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off