Stroopwafels

To make the dough, add all of the dough ingredients into a large bowl and mix together until well blended. Knead until smooth. Cover and let rise for an hour.

To make the molasses caramel: In a large sauce pan, melt the butter.

Add the remaining molasses caramel ingredients and carefully stir to incorporate.

Using a pastry brush dip in water, wash down the sides of the pan to ensure to sugar crystals are present on the inside wall of the pan,

Bring the mixture to a boil. Continue boiling until a soft ball stage is reached. I like to use the old fashioned test method and drop some of the boiling hot syrup into cold water. When the syrup mixture holds together like a “soft ball” it’s ready and can be removed from the heat.

To make the stroopwafels: preheat your Dutch waffle/pizelle maker.

Cut a large piece (about 4 tbsp worth) of the prepared dough, slightly flatten and press the dough into the waffle/pizelle maker.

Close the lid and if necessary, hold the waffle maker closed to prevent the dough from rising but rather to force it to expand.

Continue cooking the dough until it is golden brown.

Remove the cooked waffle and being careful not to burn yourself, use a long seated blade and cut the waffle in half lengthwise like a sandwich, creating two halves.

Spread the molasses caramel in the center of one half of the waffle and sandwich the two half back together to create your cookie.

If wanted, you could use a round cookie cutter and cut the Dutch waffles into perfect rounds.

Let them cool, serve by themselves or with your favorite hot drink Enjoy!