Stroopwafels are a traditional Dutch caramel cookie which have gained popularity in the US. My father is Dutch, and we have grown up visiting the Netherlands regularly. There are so many things to love about the Netherlands (which is sometimes called "Holland" by Americans.) Of all of those, nothing quite tops a warm, fresh stroopwafel baked traditionally by an artisan at the local markt (market). When he was a boy, my father saved money buying bags of the odds and end scraps- leftover pieces after the baker cuts a perfect circle. My mother also studied in Holland and enjoyed the warm treats at the market when she was in college. In recent years, packaged stroopwafels have become popular in the US and are often called "Dutch caramel cookies." I wondered if I could learn to make stroopwafels at home and sell them at my school's entrepreneur fair.
Learning to make a good stroopwafel has taken some trial and error. There are many things to get right : baking the right cookie texture and thickness, then splitting it with a knife when warm are both a little tricky. I invested in an electric cookie maker from Fantes Kitchen Shop which has worked well for me. It makes two cookies at a time, which you split in half when they are still warm.
The syrup is made from simple ingredients but also tricky to get right, as it must reach the right temperature for both spreadability and . Using a cooking thermometer helps with that. I use a 3-inch circle cookie cutter to trim the shape to be uniform size and shape every time. They also look great when stacked on a plate or in a cellophane package with a ribbon.
I share the recipe here https://coertvonk.com/2114.recipeand cover all steps to make stroopwafels yourself in the video. I hope you will give it a try. Smakelijk eten! (That's 'good eating' in Dutch.)
See recipe at https://youtu.be/ctBwdwGVhew