Stroopwafels is a traditional Aruban recipe for a classic waffle-style biscuit sandwiched with a cinnamon flavoured caramel filling. The full recipe is presented here and I hope you enjoy this classic Aruban version of: Stroopwafels.
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Of Dutch origins, these sandwich biscuits are also now made across the former Dutch Antilles in the Caribbean (Aruba, Curaçao and Bonaire) which is why this recipe crops up several times on this site.
These caramel-cinnamon treats elevate the term 'sandwich biscuits' to new heights! You must have a pizzelle (or krumake) maker, preferably a 'mini' one, to prepare these. You may use a regular-size pizzelle maker; the cookies will just be larger.
Ingredients:
For the Biscuits:
3 large eggs
160g) light brown sugar or dark brown sugar
1/4 teaspoon table salt
210g Unbleached plain (All-Purpose) Flour
1/2 tsp ground cinnamon
2 tsp baking powder
2 tsp Vanilla Extract
115g unsalted butter, melted
For the Filling:
2 tbsp water
215g light brown sugar or dark brown sugar, packed
85g butter, room temperature
4 tbsp golden syrup (or light corn syrup)
1 tsp ground cinnamon
Method:
Begin with the biscuits: Beat together the eggs, brown sugar and salt in a large mixing bowl until the mixture is frothy and the sugar has dissolved. Sift together the flour, ground cinnamon and baking powder into a separate bowl then stir the dry ingredients into the egg mixture.
Beat in the vanilla extract and melted butter then heat your mini-pizzelle iron. Cook the stroopwafels on the iron according to the manufacturer's directions.
For the filling: Combine the water, sugar, butter and syrup in a medium-sized saucepan, cook, stirring over low heat until the sugar dissolves, then cover the pan, bring to a boil and cook the mixture for 3 minutes.
Stir in the cinnamon, and continue to boil until the syrup reaches the 'soft ball stage' (116°C/240°F as measured on a sugar thermometer).
Take the saucepan from the heat, then set aside to allow the mixture to cool for about 10 minutes.
Once the mixture has cooled, take one of the stroopwafels and place a teaspoonful of the filling (more for larger cookies) in the centre, spreading it lightly all over.
Top with a second biscuit, pressing then together to spread the filling. Be careful, as the sugar syrup will be very hot. If the syrup cools and becomes too hard to spread, rewarm it slightly.
Store the sandwich biscuits in a cool, dry, place where they will keep for up to a week, (or freeze to store for 1 month).
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