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In the Netherlands we all  love stroopwafels with a cup of coffee or tea. A favorite Dutch treat. Try making them at home with this recipe!

<b>Ingredients</b>
<li>500g plain flour</li>
<li>250g butter, melted</li>
<li>150g caster sugar</li>
<li>4 1/2 teaspoons dried active baking yeast</li>
<li>60ml lukewarm milk</li>
<li>1 egg</li>
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<b>Filling for the Stroopwafels</b>
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<li>350g treacle</li>
<li>200g brown soft sugar</li>
<li>50g butter</li>
<li>1 teaspoon ground cinnamon</li>
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<b>How to prepare them?</b>
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<ol type="1">
<li> Combine the flour, melted butter, sugar, yeast, milk and egg in a large bowl. Knead until you have a smooth, elastic dough. Set aside and let rise for 45 minutes.</li>
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<li> To make the filling heat the treacle, brown sugar, butter and cinnamon in a saucepan over medium heat. Mix well and set aside.</li>
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<li> Preheat a pizzelle or shallow waffle iron. Knead the dough briefly and divide it into balls the size of a tennis ball (about 4cm in diameter; adjust depending on the size of your waffle iron).</li>
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<li> Place the ball in the waffle iron and close the lid to cook the waffles until no more steam escapes and the waffle is golden brown.</li>
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<li> Remove the waffle carefully with a spatula or palette knife. Use a round cutter to cut off the edges and make a perfect circle. Carefully split the waffle into two rounds whilst still hot. Do not wait too long as they will break if cool.</li>
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<li> Spread a little of the filling on one of the halves and then sandwich with the other half. Repeat with the remaining waffles.</li>
</ol>
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<b>Waffle iron</b>
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Making stroopwafels does require a special shallow waffle iron, as regular waffle irons will produce waffles too thick for this purpose. Try finding a stroopwafel iron, if possible, or improvise with either a pizzelle iron or waffle ice cream cone iron.
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It need some practice but when you master making Stroopwafels they are one off the best treats out there!
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<a href="/@son-of-satire">@son-of-satire</a> for the generic header.
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