Treacle Waffle Recipe

Stroopwafels, treacle waffles, are a classic Dutch treat. Freshly baked they are at their best. The stroopwafel stand at the Albert Cuyp open-air market is famous. No need to go to Amsterdam because making your own stroopwafel is not difficult at all. All you need is a bit of time and a waffle iron!

Stroopwafels

Stroopwafels are true comfort food; the filling is a mixture of butter treacle and brown sugar which results in a caramalised flavour. Stroopwafels are a speciality of the city of Gouda where a local baker mixed left-over bread crumbs with treacle baked it and the stroopwafel was born.

Each cook or pastry cook has his or her own variety of stroopwafel. No matter what recipe you follow, stroopwafels are always delicious!

Ingredients for the waffle

500 g flour

150 g white castor sugar

250 g butter

50 g fresh yeast

Milk

1 egg

Ingredients for the filling

500 g black treacle

300 g brown sugar

75 g butter

Teaspoon cinnamon

Real butter is better than margarine and if you think your stroopwafel is too sweet use less sugar.

Method

1. Melt the butter

2. Put flour, white castor sugar and melted butter in a bowl

3. Dissolve the yeast in the lukewarm milk

4. Make a hollow in the flour mixture

5. Mix the egg through the flour mixture

6. Add the yeast and milk

7. Knead the mixture into a thick ball

8. Put a damp cloth over the bowl and leave the mixture in a warm place.

Now make the filling

1. Heat the black treacle and mix with the other ingredients

2. Divide the dough into ping-pong size balls

3. Put a ball in the waffle iron and bake until done

4. Lift the waffle from the iron with a sharp knife

5. Slice the waffle into two. This is easiest when the waffle is still warm

6. Spread one half with the treacle mixture and sandwich the two halves together

Have a look at this video to learn the tricks of the trade. Dried yeast is used in this recipe the rest of the ingredients are the same but the quantities differ.

Photo Marianne Crone