Stroopwafels

The secret of the stroopwafel is divided into two parts. One half of the

secret is that you can handle hot waffles only. Otherwise they will break.

The other half is that byou should mix the butter and sugar through the

syrup, this will make it stiffer and yet still be sticky.

The preparation consists of two parts: the baking of the wafers and

the filling.

Wafels:

Make from the cake ingredients a pastry. Do this with your hands.

Let the dough rise for 45 minutes, the best is on a wet-warm place.

Mix it again and then divide the dough into small balls of the size of

a solid marble.

Filling:

Heat the syrup and mix the other ingredients through it. Put a

ball of dough in a waffle-iron and bake it on both sides done. Get it out

with a knife from the waffle iron and cut the waffle open when it is still hot.

Wait not to long, because then you will break the wafer. Spread one half

with the filling and press the other half on it.

To ensure that you are not fast enough for the wafers to cut it open,

it is better to do it with someone together. That is also much more fun