Stroopwafels

Ingredients for 1 servings:

• 200 g flour, type 405
• 100 g butter or margarine
• 100 g brown sugar
• 1 pinch of salt
• 1 tbsp water
• 1 m.-sized egg(s)
• 1 tsp cinnamon powder
• 75 g beet syrup
• 25 g brown sugar
• 25 g butter or margarine
• Fat, for the waffle iron

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Dutch waffles

Mix all the batter ingredients together and form into walnut-sized balls. Slowly heat the sugar beet syrup in a saucepan, then dissolve the sugar in it, stirring occasionally. Melt the butter in it and remove the pan from the heat. Lightly grease the waffle iron with a brush before each baking session. Bake the batter balls in the waffle iron for about 90 seconds. You’ll have to test this, as it varies from waffle iron to waffle iron. Brush one waffle with syrup and place a second one on top. The waffles will harden slightly as they cool. If the syrup gets too solid, heat them up again slowly for a short time. I bake the stroopwaffels using a waffle iron with very shallow grooves; it’s specifically designed for baking ice cream cones. If you have one with deeper grooves, you can also cut the waffles open with a knife and brush them with syrup, but then prepare double the amount of syrup.