22/06/2016
Stroopwafel, as it is known in Holland, is a unique type of cookie that has been around for centuries in its native country the Netherlands. It is a traditional daily treat for the Dutch and is mostly eaten with their morning coffee or tea. The Syrup Waffle (Stroopwafel) is still sold and made the traditional way, at local open air markets using propane powered cast iron grills . As the delicious scent travels through the market, the customers line up with their mouths watering.
Traditional Syrup Waffles (Stroopwafels) are made with two thin wafle-type wafers that have a very special caramel filling. Sometimes hazelnuts or honey, or other flavors are added to the filling. The waffle is cooked at a very high temperature on a waffle iron then sliced in half. The syrup then spread on and the two halves come together again. The best way to eat a Stroopwafel is either at room temperature, or to heat it in the microwave for just a few seconds.
Stroopwafel recipes are generally guarded secrets that are passed down from parent to child, generation after generation. Good recipes are very difficult to find and even if a good recipe is found, there is a tremendous amount of specialized equipment needed to bake a proper Stroopwafel.
A Little More Stroopwafel History:
These delicious Caramel Cookie Waffles (called Stroopwafels by the Dutch) with richly filled chewy centers are one of Holland's true specialties.
The history of the Stroopwafel goes back until 1784. A baker from Gouda baked a waffle of old crumbs and spices and filled this waffle with syrup. The Stroopwafel was born. In fact the Stroopwafel was a rest product. And therefor a popular pastry among the poor.
During 1784 the Stroopwafel was only known in Gouda. Nowadays every bakery in Gouda has its own recipe.
