Dutch Traditional Stroopwafel

Individually wrapped Syrup biscuit

A stroopwafel (English translation: syrup waffle or treaclewaffle) is a wafflemade from two thin layers of baked batter with a caramel-like syrup filling in the middle. They were first made in Gouda in the Netherlands, in 1784.

Ingredients

The stiff batter for the waffles is made from flour, butter, brown sugar, yeast, milk, eggs. Medium sized balls of batter are put on the waffle iron. After the waffle has been baked, and while it's still warm, it's cut into halves. The warm filling, made from syrup, brown sugar, butter, and cinnamon, is spread between the waffle halves, gluing them together.

History

The stroopwafel originates from Gouda in the Netherlands. It was first made during the late 18th century or early 19th centuryby a baker using leftovers from the bakery, such as breadcrumbs, which were sweetened with syrup. One story describes the invention of the stroopwafel to the baker Gerard Kamphuisen, which would date the first stroopwafels somewhere between 1810, the year when he opened his bakery, and 1840, the year of the oldest known recipe for syrup waffles. In the 19th century, there were around 100 syrup waffle bakers in Gouda, which was the only city in which they were made until 1870. After 1870 they were also made at parties and in markets outside the city of Gouda. In the 20th century, factories started to make stroopwafels. In 1960 there were 17 factories in Gouda alone, of which four are currently still open.