Stroopkoeken (Stroopwafel Cookies)
Stroopwafels are the ultimate feel good cookie. Unfortunately, the specialty waffle iron needed to make them is very difficult to find in North America. Stroopkoeken are a fantastic alternative, baked in a standard oven. They are best made with traditional Dutch ingredients, but many of them can be substituted for more common ones.
Stroopkoeken
Cookie Ingredients
| Amount | Ingredient |
| 1 Cup | Butter (softened) |
| 1 1/4 Cup | Witte Basterdsuiker sugar (Regular sugar can be substituted) |
| 1 Teaspoon | Salt |
| 1 | Egg (beaten) |
| 5 Cups | Zeeuwse Bloem flour (sifted) (All purpose flour works just fine!) |
| 2/3 Teaspoon | Baking Powder (Sifted) |
Filling Ingredients
| Amount | Ingredient |
| 1/2 Cup | Butter (softened) |
| 1/2 Cup | Keukenstroop syrup (This you can’t substitute. Corn syrup or molasses will change the flavour too much) |
| 2/3 Cup | Bruine Basterdsuiker sugar (Light brown sugar can be used) |
| 1/2 Cup | Butter |
| 1 Teaspoon | Ground Cinnamon |
- Preheat the oven to 350. Beat together white sugar, salt and egg until light and fluffy. Mix in the flour and baking powder and mix well. Form into a ball and allow to rest in the refrigerator for an hour.
- Warm the syrup, brown sugar, butter and cinnamon on the stove. Remove from heat and allow to cool to room temperature.
- On a well floured surface, roll out the chilled dough to about 1/16 of an inch. The thinner the dough, the more the finished product will taste like a stroopwafel*. Using a cookie cutter or drinking glass, cut out rounds approximately 3 inches in diameter. Place rounds on parchment covered cookie sheets and bake for 20 minutes, or until golden brown.
- Spread a layer of the prepared stroop on to the flat side of one cookie, and top with another cookie.
Dig in and enjoy!
*Note: Scoring the dough prior to baking gives the cookies a more stroopwafel appearance.
