Stroopwafels
Quite sure that I am going to win this debate (if there is
one): these are the best sweet things to have come out the Netherlands. These
bad boys don’t exactly look spectacular, none of that artistic precision like a
French patisserie… but my goodness they are heaven’s version of a caramel
biscuit.
They come in many sizes yet always the same shape. Round
with two biscuits squashing a layer of yummy caramel. Fantastic with a cuppa or
a coffee and once you open a pack they aren’t going to last long.
Whenever I head home to England I take back a bountiful
supply for my sister and Dad as they are hopelessly addicted, as so many are. When
stalking the shelves of Albert Heijn I literally have to avoid the biscuit
aisle or I would be the size of three whales by now. Nevertheless, a biscuit a
day keeps the doctor away and I take that very seriously.
In fact, I just did a little google search and up popped the
‘Assosiation of Stroopwafel Addicts’. Their only rule of membership is that you
have eaten a Dutch stroopwafel (no other kinds are applicable!). Check it out…
Small
History
So as with all little specialities, there is a story. The stroopwafel originated in Gouda in the late 18th century. A baker collected all the leftover crumbs and spices, turned it into a wafel and then proceeded to fill it with syrup. Thanks will eternally be to that Mr Baker Gerard Kamphuisen and his biscuit epiphany! As they were made out of cheap ingredients they were affordable for the poor. They still are a tasty but not an expensive treat unless you buy the amazing tin boxes and tourist type produce. Albert Heijn sells them for about 64 cents a packet (if you want to be a real Dutchie and hold on tight to those purse strings!) So yeah, I am probably going to head to Gouda pretty soon for some cheese and stroopwafel fun :)
So where can you get 'em from?
So where can you get 'em from?
Well any supermarket or shop sells stroopwafels, and like I said just before, they are cheap and in large supply so beware of your waistline. We have similar products back in England which are most likely called syrup waffles. I have seen them in Marks and Spencer and they just aren't as good. You need to get yourself over to the Netherlands and have a fresh one from a market.
All sellers are using slightly different recipes and even with secret ingredients etc. At this point in time I am not too bothered about making them; I just want to put them in my mouth, chew, swallow and enter a euphoric state that beats downing a kilo of chocolate!
The Albert Cuyp market has a fresh stroopwafel stand. The same cheeky chappy is always there spending his days serving up little round bits of heaven for the passers-by. A week is not a good one if a stroopwafel has not been munched. He gets two parts of the biscuit mixture and places them in the wafel making machine or pizzelle iron. When they are cooked he opens the irons, drizzles warm caramel over one of the biscuit halves and next places the second biscuit on top to make a caramel biscuit sandwich. He then hands it over and the nomming commences. On the Albert Cuyp market a fresh stroopwafel is just 1.50 eur and it is huuge! You can pay an extra 50 cents and get half of it dipped in chocolate- decadence I tell you.
They are best enjoyed warm so if you have bought a packet, pop a stroopy or three in the microwave for a few seconds to get the juices flowing and then enjoy alongside a warm beverage, resulting a solemn moment of pure contentment with the world... ahhh. Although once you have tried them fresh nothing will compare so I would suggest making the most of this Dutchie delight while you have the chance.
They are best enjoyed warm so if you have bought a packet, pop a stroopy or three in the microwave for a few seconds to get the juices flowing and then enjoy alongside a warm beverage, resulting a solemn moment of pure contentment with the world... ahhh. Although once you have tried them fresh nothing will compare so I would suggest making the most of this Dutchie delight while you have the chance.
I haven’t tried this as I don’t own the correct wafel equipment (yet!) however it comes from a trustworthy foody lady…. Let’s give it a gander.
Ingredients
For The Wafels:
4 cups all-purpose flour
1/2 tsp. ground cinnamon
1/2 cup white sugar
1 cup unsalted butter
2 large eggs
1 package active dry yeast
1/2 cup warm water
For The Filling:
1 1/2 cups packed brown sugar
1 cup unsalted butter
1 teaspoon ground cinnamon
6 tablespoons dark corn syrup
1/2 cup finely ground hazelnuts, optional*
Method
Preheat pizzelle iron.
Dissolve the yeast in the warm water.
Cut 1 cup of the butter into the flour. Mix in the sugar, cinnamon, eggs and yeast mixture. Mix well and set aside to rise for 30 to 60 minutes.
Roll dough
into 12 small balls, squeeze each ball into the preheated pizzelle iron and
bake for about 30 seconds. Cut the wafels into two thin wafels and spread with
filling.
In a saucepan boil the brown sugar, the remaining cup of butter, cinnamon, and dark corn syrup until it reaches the soft ball stage (234-240 degrees F 112 -115 degrees C). Stir in ground hazelnuts at this point, if using.
To Assemble
Cut each wafel into 2 thin wafels and spread with filling. Repeat this process until all the filling is used.
In a saucepan boil the brown sugar, the remaining cup of butter, cinnamon, and dark corn syrup until it reaches the soft ball stage (234-240 degrees F 112 -115 degrees C). Stir in ground hazelnuts at this point, if using.
To Assemble
Cut each wafel into 2 thin wafels and spread with filling. Repeat this process until all the filling is used.
Give it a go!!!
There is nothing much else to say about this orgasmic treat
that I can put into words. So eat one.
Oh yeh, they also do stroopwafel ice-cream :) :)
love the entry! gotta love the stroopwafels at albert cuyp :)
ReplyDeleteWant to get one when you are back from Scottie land?? P.s. don't forget the haggis hehehe xx
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