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The secret of the stroopwafel is divided into two parts. One half of the
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secret is that you can handle hot waffles only. Otherwise they will break.
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The other half is that byou should mix the butter and sugar through the
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syrup, this will make it stiffer and yet still be sticky.
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The preparation consists of two parts: the baking of the wafers and
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the filling.
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Wafels:
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Make from the cake ingredients a pastry. Do this with your hands.
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Let the dough rise for 45 minutes, the best is on a wet-warm place.
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Mix it again and then divide the dough into small balls of the size of
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a solid marble.
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Filling:
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Heat the syrup and mix the other ingredients through it. Put a
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ball of dough in a waffle-iron and bake it on both sides done. Get it out
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with a knife from the waffle iron and cut the waffle open when it is still hot.
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Wait not to long, because then you will break the wafer. Spread one half
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with the filling and press the other half on it.
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To ensure that you are not fast enough for the wafers to cut it open,
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it is better to do it with someone together. That is also much more fun
