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Stroopwafel is quite possibly the coolest word ever |
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Filed under: Breakfast, Dessert, Recipes, America, Sugar 
In my first week of writing for Slashfood, I wrote about an issue that everyone seemed to have an opinion about: an employee complaining that the new "skinny" lattes were offensive. Though most of the comments hotly debated the topic at hand, quite a few other people had their sights set on a different topic: the post's accompanying photo, which featured a stroopwafel (aka: syrup waffle) atop a Starbucks mug.
So, for all of you people curious about stroopwafels, I did some sleuthing and found a recipe on - where else? - StroopwafelShop.com. It's pretty easy (sorry in advance for the measurements - you can convert them here):
Waffles (12):
300g sugar
450g butter, sliced into small pieces
3 eggs
3 sp milk
600g flour
pinch of cinnamon and salt
Mix the sugar with the eggs, milk, four, cinnamon, salt, and butter. Roll into 12 small balls.
Preheat the waffle iron. Squeeze a ball of dough into the iron, and bake for about 30 seconds. Remove.
Cut the waffle into two thin waffles and spread with a mix of butter and syrup.
Or, you can always cheat and buy them premade. They're easy to get if you live in the Netherlands, but I know you can occasionally purchase them at Wild Oats/Whole Foods and Trader Joe's in the U.S. Feel free to leave a comment if you have any suggestions.
Then, top with honey, fresh fruit, mascarpone cheese, or dipped in your coffee (skinny or not).
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