The first stroopwafel was made at a bakery in Gouda.

The baker had leftover dough at the end of the day and he started to make biscuits out of it. He baked the biscuits in a round bakingiron with diamond pattern on the stove. Then he cut the biscuit in half so there were 2 halves. He added Syrup in between to cover the old taste of the leftover dough.

The baker sold the stroopwafels at the backdoor of the bakery to the poor people of Gouda. The poor people were ashamed of having no money. Therefore they came up to the backdoor. But the taste was so good! The "sirup waffle" became more and more famous.


It was called "sirup waffle" because of the sirup (water, sugar and spices).

More and more people started to buy stroopwafels and the baker no longer had enough of the leftovers. At that moment he started to make a recipe for the stroopwafel, but kept it a secret. Because the stroopwafel became a popular waffle, more and more people started baking it.

A famous Dutch biscuit was born!

Markets

Nowadays in the Netherlands you will find a market stall with freshly made stroopwafels at every market.

And every adult has the memory from their youth that they were allowed to buy a bag of stroopwafel crumbs for a few cents. These were the crumbs that remained from the freshly made stroopwafels.
And for a few cents more, a splash of liquid stroopwafel syrup was also poured over the crumbs.

Make stroopwafels yourself!

(Or order a key in the shop and get them for free)

Stroopwafel dough:

240 gram flour
95 gram sugar
80 gram butter
1 egg
1 pinch of salt

Cinnamon syrup:

500 gram sugar
75 ml cooking cream
75 gram sugar syrup
1 pinch of cinnamon powder
225 gram butter

Stroopwafel dough

Mix the flour with the sugar. Make a hole in the flour and mix in the butter, egg, salt and cinnamon powder. Little by little, mix in the flour and knead into a smooth dough. Wrap the dough in plastic wrap and let it rest in the refrigerator for about 30 minutes. Preheat the iron. Divide the dough into 32 equal pieces. Roll the dough pieces 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 wafel directly on the cutting board and cut out a circle with the cutter. Repeat this until the dough is finished.

Cinnamon syrup

Caramelise the sugar in batches in a pan. Once the sugar is caramelised, add sugar again. Heat the cooking 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 lumps. Let the caramel cool down to approximately 50 ºC. stroopwafels Spread a cooled wafel with a little warm cinnamon syrup. Press another wafel against it until the syrup distributes to the rim. Repeat this until the waffles are finished.