Stroopwafels, who doesn’t know them? Delicious with a cup of coffee or tea, let it melt and enjoy. A typically Dutch stroopwafel, but where does it actually come from? In this article, we will show you the best facts about stroopwafels, how to make them, and which ones are the tastiest!
The stroopwafel dates back to the early nineteenth century and was first made in Gouda. It was a cheap cookie at the time because they were made from leftover dough and cookies. They were therefore called poor cakes in the 19th century. It is not entirely clear exactly when the stroopwafel as we know it today originated. The oldest discovered recipe dates from 1854 and was written by Dirk van Vreumingen, a cookie baker from Gouda. It is very likely that the cookie has been around for some time, but unfortunately, we will never find out.
The cookie became extremely popular in the twentieth century and has since become an indispensable item in the supermarket. For many years, Dutch people have taken the cookie abroad as a typical Dutch delicacy. To give family members, friends, and acquaintances a souvenir of Holland. This has meant that the cookie is now also available abroad!
Well-known brands such as Daelmans Banket have been making cakes and pastries since 1909. Nowadays they are mainly known for their traditional Dutch stroopwafels, which are even available in Russia and Japan! This makes Daelmans the global market leader.
Stroopwafels are many people’s favorites, but there are still many things we don’t know about them. That’s why in this article some fun facts about this cookie, for example, did you know that:
- Stroop waffles used to be called syrup waffles.
- Are there also syrup waffles with different flavors? Consider, for example, the chocolate stroopwafel.
- Is a stroopwafel also delicious and warm?
- A stroopwafel iron is also called a stroopwafel iron.
- Can you also freeze a stroopwafel?
- More than 20 million packs of stew waffles are sold every year.
- Is there also gluten-free and organic stroopwafel for sale?
- The largest syrup waffle ever made had a diameter of 2.5 meters. This cookie was made in Gouda and consisted of 40 kilos of dough and 20 liters of syrup.
Do you want to get started yourself?
If you are going to make your own stroopwafels, remember that you first make two different end products that you combine into a cookie. You make the waffles and the syrup that connects the waffles together. Because you are working with syrup, it can get sticky in the kitchen.
To make the waffles (the stroopwafel dough) you need the following ingredients for approximately 15 cookies:
- 240 grams of flour
- 95 grams of sugar
- 80 grams of butter
- 1 egg
- 1 pinch of salt
- 1 pinch of cinnamon powder
To make the syrup that connects those two waffles together you will need the following ingredients:
- 500 grams of sugar
- 75 ml cooking cream
- 75 grams of sugar syrup
- 1 pinch of cinnamon powder
- 225 grams of butter
I recommend starting with the waffles. Mix the flour and sugar together, add the butter, egg, salt, and cinnamon powder, and mix everything well. When a smooth dough has formed, it is ready and you should let it rest in the refrigerator for 30 minutes. It is important to cover the dough properly.
Heat the stroopwafel iron (or frying pan) and make sure you divide the dough neatly over 30 pieces, for example, you can do this with a spoon to make 30 equal balls. Place the ball of dough flattened in the stroopwafel iron and bake for about 1 minute until the dough is done. When it is ready and your waffle does not have a nice round shape, cut it into a round shape immediately after baking, for example with a soup bowl, drinking mold, or cookie cutter.
Then make the syrup by caramelizing the sugar in parts in one pan and heat the cooking cream with the sugar syrup in a second pan. Then you add the heated cream and sugar syrup to the caramel in your other pan. Cook well until it has melted into a whole. When it is ready, remove the pan from the heat and add the cinnamon powder and butter. Make sure you stir this in well.
When the syrup and waffles have cooled sufficiently, you can spread half the waffles with the syrup and place the other half of the waffles on top. Press well so that the syrup is distributed to the edge of the waffles! Enjoy your meal!
Would you rather enjoy it immediately?
I must warn you, that the above dish can turn your kitchen and your kitchen utensils upside down. I can imagine that you are not looking forward to that. And let’s be honest, you often can’t quite compete with the specialists!
I, therefore, understand you all too well if you choose to simply get the stroopwafels from a specialist. Take a look at Daelmans, the global market leader of these traditional Dutch specialties. Are you going to visit someone abroad? Don’t forget to surprise them with the different variants in nice gift packaging so that everyone can enjoy these delicious delicacies from our cold little country! For us, the chocolate variant was the big winner!