Stroopwafels (uses yeast) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 15 |
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Traditional Dutch recipe that I tried in NZ when two dutch family friends had a row about who made the best ones! I don't have a wafer maker so haven't made them myself, but tasted and (procured) both recipes during the bake off and they were excellent. Ingredients:
500 g flour |
100 g soft brown sugar |
200 g butter |
1 egg |
50 g yeast |
200 g butter |
250 g cane syrup |
200 g soft brown sugar |
1 pinch cinnamon |
Directions:
1. Mix all the wafer ingredients together together, knead, and then make little balls.
2. Put the little balls in a wafer iron (you'll need to experiment with the balls to find the right amount to put into the wafer iron) The temperature of the wafer iron also needs a bit of experimentation as the vary from one to another.
3. Put all the syrup ingredients together in a saucepan and mix on a low temperature until smooth and liquid.
4. Spread the syrup mixture between two wafers and your stroopwafels are ready.
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