Stroopwafels are soft and chewy caramel-filled cookies from the Netherlands.
Stroopwafels are soft and chewy caramel-filled cookies from the Netherlands. Their trademark chewy crunch is achieved by adding yeast to flour.
The cookie dough is cooked in a specialty iron until it’s a beautiful golden amber colour, then the smooth and glossy caramel is sandwiched between two cookie layers.
Stroopwafels were the Technical Bake for Cookie Week on Season 4 of The Great Canadian Baking Show.
Makes: 14 cookies
- 3 cups (420 g) all-purpose flour
- 2/3 cup (133 g) granulated sugar
- 1 pkg (8 g) instant yeast
- 1 tsp (5 g) kosher salt
- 1 1/4 tsp (3 g) cinnamon
- 1/2 cup (112 g) butter, cold
- 1/3 cup warm water
- 1 (52 g) egg
- 1 cup (200 g) light brown sugar, packed
- 1/2 cup (112 g) butter, cubed
- 1/4 cup (85 g) white corn syrup
- 3/4 tsp (4 g) kosher salt
- Stroopwafel iron
In a large bowl, stir flour, sugar, yeast, salt and cinnamon until combined. Using a box grater, coarsely grate butter and using hands, rub butter into flour mixture until it resembles fine crumbs with a sandy texture.
In a measuring cup, stir water and egg together; mix into the flour mixture.
Turn dough out onto a clean surface and knead into a smooth ball. Transfer to a clean bowl, cover and rest in a warm environment for 45 minutes.
Heat sugar, butter and syrup in a medium saucepan over low heat, stirring continuously after butter is melted until mixture is blended and homogeneous. Over medium heat, bring mixture to a boil; cover with a lid for about 1 minute to allow steam to absorb any sugar crystals on side of pot.
Cook until 245 F. Transfer to a bowl and let filling sit without stirring.
Heat a stroopwafel iron to setting three or four. Divide dough into 14 portions and form into balls.
Place one ball in iron and close the machine. Cook until steam has subsided and cookie is light golden brown, about 90 seconds. Remove from iron and place the next dough ball in iron.
Meanwhile, working quickly, cut fresh-out-of-the-iron cookie into a four-inch circle using a round cutter. Immediately split the cookie in half along the seam while it’s still warm to make two cookie rounds.
Spoon one heaping teaspoon of warm caramel onto one cookie half. Top with remaining cookie, gently pressing so caramel spreads to edges.
Repeat with remaining cookies and caramel.
How did the bakers do on this technical challenge? Watch to see their final results! Think you can do better? Tag your photos with #gcbsbakealong