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  • Netherlands_Stroopwafel recipe


  • Netherlands_Stroopwafel recipe

For those of you not in the know, The Daring Kitchen is a brilliant online community whereby members are set a monthly cook-along-challenge.  You don't have to be a member to see the previous months recipes and photos, but you do need to sign up and commit to taking part to have access to the challenge recipe for the current month.  I won't lie, the thought of cooking the same dish from the same recipe as a whole host of expert and adventurous home cooks, most of whom are fellow bloggers ...yeah, it got me a little anxious.

Then when the March challenge was announced I almost cried.  The host Julianna from had written an excellent recipe for stroopwafels.  Her instructions were clear, her photographs were beautiful and her stroopwafels looked simply divine.  But, I had already failed at cooking crunchy skinny style waffles (darn you Norwegian krumkakes), and I thought I had buried my waffle making endeavours 86 feet under in a steel lined coffin, covered with cast concrete and barbed wire and guard dogs, and guard cats, and guard bats and shrimps.  Shrimps I tell you(!)  The prospect of so publicly failing for a second time and for my first Daring Kitchen challenge did not a happy bunny make me.

But then I grew a set and bought a waffle iron from amazon (together with a shovel, wire cutters and a shrimp trap), and made my very own batch of beautiful and delicious and much-easier-to-make-than-they-look stroopwafels.  These were eaten instantly, so many further batches followed including several which were delivered to Cosmin's parents in Transylvania for Easter.

These beauties originate from the Netherlands, from where we're scheduled to "visit" for our regular TheTasteTrail series in just a few weeks time.  This Daring Kitchen challenge was almost a case of perfect timing.  Because we're early, and because any excuse to cook and eat more food is heartily welcomed in our home we have posted our stroopwafel under The Netherlands, but will still cook an additional Dutch dessert in a couple of weeks time.

Makes Dulcie's List   Makes Cosmin's List


  •  120ml lukewarm water
  •  7g dried yeast
  •  100g caster sugar
  •  1/4 tsp salt
  •  225g melted butter
  •  2 large eggs
  •  500g plain flour
  •  1/4 tsp cardamom
Filling (stroop)
  •  300g dark brown sugar
  •  225g butter grated or cut into small cubes
  •  4.5 tbsp golden syrup
  •  2 tbsp treacle 


  • Calories | 226
  • Fat | 10.6g

Makes | 24

Prep Time | 30 minutes

Cooking Time | 1 hour 30 minutes


  1. To make the waffle dough stir together the water, yeast salt and a pinch of sugar.  Cover and leave for about three minutes for the yeast to activate.
  2. Stir in the sugar and butter and then the eggs.  Continue stirring until well combined.  Cover in clingfilm/saran wrap and leave to rest whilst you make the filling.
  3. In a heavy bottom pan stir together all the filling ingredients then turn your hob to low (do not stir from this point onwards otherwise your syrup will crystallise).  Once your sugar has dissolved, brush the sides of the pan down with a wet pastry brush, increase the temperature to medium high and attach a candy thermometre.  Once your syrup has reached 115°c, remove from the heat and beat until smooth.
  4. Divide your dough into 24 pieces and roll into balls.
  5. Heat your waffle maker to medium high.  I didn't need to grease mine as it is non-stick, but if yours isn't then use an oil spray to prevent your dough from sticking.
  6. Insert a ball of dough into your iron and close the lid to flatten and cook them.  The timing varies depending on which iron you use, you want them to be a deep golden brown.  Julianna advises that if they're undercooked then they will not be crispy when cool, but if they're overcooked you won't be able to split the cookie to fill it.  You'll get a feel for it, perhaps on your first waffle, or perhaps after a few.  Don't worry, nothing will go to waste you can always eat the ones that don't work.
  7. Once cooked remove from the iron with an offset spatula and immediately cut out using a cookie cutter, slice along the middle with a sharp knife, spread with the filling and sandwich back together.  Leave to cool and crisp on a drying rack.

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