Its my nature. I can’t leave things be.
I like it like that so bear with me.
Not satisfied with having witnessed stroopwaffels being made by experts, I decided that I would try it at home – without a proper stroopwafel maker. And try I did. Verdict later!
I learnt many interesting things, namely
- Recipe writing is a skill that one develops through time. No jokes. When I read the recipe for the stroopwafels, which had 2 components – the dough and the syrup, I was stumped. The recipe called for butter but didn’t say if it should be cold, soft, frozen or melted! Then the syrup said treacle and of course didn’t specify light or dark. I of course used dark. Big, big mistake – ugly in looks and taste!
- With disaster comes learning, and learn I did, that golden syrup is sometimes known as light treacle. However, Lyle’s say it isn’t, but google/wikipedia don’t. Lyle’s advice against using light or dark treacle after their end date because pressure can build up in the tin in the space between Lyle’s Golden Syrup / Lyle’s Black Treacle and the lid over time, therefore it is not advisable to use products if they are past their best before date. Don’t ask me what I did and if mine had gone off :-).
- Understanding caramel is a whole lesson, one for which I don’t have the time yet. When I eventually made the ‘right’ syrup filling for the waffels, I left the caramel too long, ending up with a rather crisp caramel centre, covered by soft cookie outers!
So if you ever decide to make these ‘wafels, remember my notes.
I made the ‘wafels in my heart shape, waffle maker. Now, this was rather interesting as it has a slightly different pattern to the real stroopwafel iron, which has smaller squares and holes and thus makes thinner cookies. Mine has a diamond pattern with highish pyramids. So in addition to everything else, I ended up with rather thick cookies, which thankfully tasted almost supreme. While no great issue, the thickness of the cookie I think, and my crisp caramel centre didn’t result in the classic stroopwafel texture which is chewy, with sweet, ‘stretchy’ caramel in the middle.
Traditionally, when set over the cup of steaming coffee, the the syrup melts a little bit and warms up, the sweetness of which is balanced by the bitter black gold of coffee. Perfect that I am far from traditional, because we could skip this step quite easily.
In the end, I decided to go with a caramelised white chocolate filling, which was stunning. Some of the fillings had a bit of Urfa biber – aka the Turkish pepper that is set to become one of the 2010 food trends. Gourmands describe its flavour as having fruity, raisin notes, with the heat coming as the last notes. I’ll be honest, it isn’t at all hot for me but, I’m a trendspotter so, there you go. Both versions were nice – spiced and not!
Urfa biber (also known as Isot pepper) is a dried Turkish pepper of the type Capsicum annuum cultivated in the Urfa region of Turkey. It is often described as having a smoky, ‘raisin-like’ taste. Urfa biber is technically a red pepper, ripening to a dark maroon on the plant. The peppers go through a two-part process, where they are sun-dried during the day and wrapped tightly at night. The night process is called ‘sweating’, and works to infuse the dried flesh with the remaining moisture of the pepper.The result is an appearance ranging from deep purple to a dark, purplish black. Urfa biber is less spicy than many other chile peppers, but provides a more lasting build of heat.
Traditionally used in Turkey in meat and savoury foods, because of its fruity overtones, it is becoming popular in to use in sweet dishes in North America.
Would I do it again? For sure.
This time, I will learn all about caramels, maybe buy another waffle iron and a new jar of golden syrup. We’ll have to see how that goes.
Till then, here’s the recipe, with adjustments and comments and using my props from Queen’s day!
Recipe from the book – Dutch Delights by Sylvia Pessireron
For the ‘wafels
Ingredients
250g plain flour, sifted 100g soft brown sugar 200g softened butter 10 g instant yeast 1 egg, lightly beaten Pinch of saltFor the Treacle syrup
Ingredients
600g light treacle (Golden syrup) 300g cane sugar or light brown sugar 100g butter 1/2 teaspoon ground cinnamonTo make the dough
Put the sifted flour into a bowl. Slice the butter into the flour using 2 table knives until the mixture resembles large clumps
Dissolve the yeast in 2 tablespoons of warm water and stir into the flour.
Add the egg and soft brown sugar and knead on a lightly floured surface to a soft, smooth dough, about 10 minutes or less. Add more flour by the teaspoonful till the dough comes together and looses its stickiness.
Place in a bowl, cover and leave to rise for an hour (at least). {My dough rose marginally both times I made this recipe. It didn’t appear to suffer though and it tasted excellent so no yeasty, horrible taste’}
To make the syrup (best made once the dough is ‘risen’ and ready to be baked)
Bring the treacle, cane sugar and cinnamon to a boil while stirring then simmer for 10 minutes.
Cut the butter into small pieces and stir into the treacle. Once thickened, take off the heat. {Take good note of the bold text – once thickened, take off the heat.}
Continue stirring while the treacle cools and thickens into a paste.
To bake ‘wafels
Heat up your waffle iron.
When the dough is risen, divide it into about 15 pieces of roughly equal size.
Then roll them between the palms of your hands into slightly flattened balls. {With my peculiarly shaped waffle maker, I made 5 at a time.}
Place on the waffle iron and close them, to flatten out a bit.
{In my case, this didn’t result in them completely filling out the iron, so I used a spoon to help spread them out so they could take on the heart shapes of the mould.}
After 2-3 minutes, they are ready. Remove them from the iron and let them cool slightly, then cut open quickly.
Spread syrup and assemble together. If they are allowed to cool down proper, they will crumble under your knife!
Enjoy the dutch way, with coffee {If you have cups which are smaller in diameter than your stroopwafels!}
or
My way, with vanilla ice-cream and chocolate sauce!
I’m sending this on to yeast-spotting.
Have a superb weekend.
1.The science behind the magic of Caribbean blue seas
Why are the Caribbean seas postcard-perfect? Understand why the watercolour seascapes of beaches in Barbados, Antigua and St Kitts, amongst others are breathtaking.
Not that it’s important but the Dutch word for waffle = wafel, spelled with one f
The title looks a bit silly when you know Dutch 🙂
Thank you, John. I’ve updated it :-).
Thanks for the recipe. I will definitely try to make and hope they are as good as I remember them :). Thanks again!
Here in the States, I’ve used a waffle (ice cream) cone maker for the waffles, as well as a krumkake maker (a traditional Norwegian cookie, part of my family’s heritage). One of the difficulties is finding a substitute for the stroop, as golden syrup and keuken stroop are both relatively rare. A simple toffee, made with butter, sugar, and cream, has done the trick for me.
The krumkake versions were kind of funny, and took forever, because I had to make two waffles per cookie:
http://www.flickr.com/photos/planetbrent/sets/72157619661322681/
I hope the stroopwafel becomes more popular, and the equipment more readily available. Last October I went to Holland, where a friend of mine helped me look for a real iron, usable on U.S. voltage. They were going for 800 euros, a bit more than I was willing to spend.
[…] is one of those things which Nigerians in diaspora miss, just like the Dutch yearn for dropjes and stroopwaffels! And if you dig further, you’ll find most people have jars of suya spice in their pantries. I […]
What a clever idea! I did read your original post and from that moment didn’t have a stroopwaffel press. I even searched for one on the net but it was too expensive. I had the thought of making them with the same heart-shape waffle press. Thanks for the tips, I look forward to producing my own soon. And it’s interesting that you mentioned about the isot, I recently got a tub of it and don’t know what to use it for. I might give it a try as well.
Thank you so much!
Fabulous post, I’d love to try some of those waffles, they look so delicious!
Thanks everyone – from the heart. Now I wish I had boxes and boxes of these to give away – in celebration of feeling special!
ZZ,
Well done. It takes an inquisitive mind to deconstruct and reconstruct something like the stroopwaffel which has been commercialised. Next step? Create your own “Michelin Star” variation to it……
Erebi…..thanks. I smiled.
This is the first time I’ve heard of stroopwaffel. Oh my! They sound fabulous!
I always wanted to make stroopwaffels but don’t know own the molds. I like how you use the waffel maker to mold them!! Thanks for sharing the recipe and this brilliant idea. Love love love your blog!
I’ve never had a stroopwaffle, now I’m really curiuous. Your heart shaped versions look divine. And I love that reflection of you in the spoon 🙂 and I can’t wait to see your mactweet offering, you have me intrigued 🙂
Tradition is made to be reinvented depending on the times. Happy mother’s day, Ozoz =)
i love the waffels !! thanks Pierre
They look fantastic! And I didn’t realise that they were actually made on a waffle pan as they are such a different texture to other waffles. And be still my heart the sound of that filling is heaven!
After reading this, I have switched from saying “oh god I’m so full my poor stomach argh” to “mmmmmmmmmm waffles” pretty must instantaneously. My poor stomach couldn’t possibly handle even a bite of waffle after the yum cha feast I’ve just inflicted upon it but these look too good. I am a big fan of golden syrup too, mmm. Glad you didn’t leave things be 😀
I have never tasted these. They look like a lot of work! You did a great job with the pictures and instructions.
Such amazing waffles, I love that they are filled! Will be sure to try this!
Oh these waffles look so fabulous! Waffles is the one food I love to eat at a street corner but I just don’t have the patience for at home! I tried and ended up giving away the waffle maker, it seemed like a heap of trouble!
A filled waffle! I’ve never seen anything like that here before!
Apparently you have overcome the ‘disaster’ : ).
Super yummy! No waffle machine… damn
A very special waffel!
You are so innovative! I’m inspired by your determination. My children love these waffles. I would love to try these. Thanks very much for sharing.
I had no idea that it would be so difficult to make these! Great post.
You got me thinking last time about what I was going to do when I moved back to the States. I can only pack so many Stroop waffels to go with me. I just bought a Krumkake Iron so I can attempt to replicate this one of a kind sweet. Thanks for the inspiration and the AH Ha moment. I pick up the iron this summer when I visit my mother. When I try them out I will make sure to bring you a sample.
Thanks for sharing and inspiring.
Oh, you make me grin, Ozoz! No glossing over the nitty-gritty, just the cold, hard, hilarious facts. 🙂 I think your version sounds perfectly splendid! I’d happily down two or three with a steaming cup of coffee. 🙂
I love the way you talk through the entire cooking/baking experience offering what worked what didn’t- this information is invaluable and makes you seem more human when we see those incredible results you offer us! I just think you’re a cooking goddess!
Cooking goddess? Please don’t make my kids judge the contest, it might be a comme ce comme ca verdict but thanks
They look very pretty, I was very envious when I heard Nora the Kitchen ‘Splorer bought a waffle iron from one of her colleagues for ten quid. I love the waffles I had in Belgium, they were so much better than the french ones. I’ve not been to Holland yet – hint, hint!!!!
This is amazing – I never knew that one could even make stroopwaffels at home! Yours look fantastic!