waffles (12 pieces):

  • 300g caster sugar
  • 450g butter
  • 3 eggs
  • 3sp milk
  • 600g flour
  • cinnamon
  • salt


  • 600g cane-sugar syrup
  • 300g butter


Mix the sugar with the eggs, milk, flower, cinnamon, salt and the butter sliced in pieces. Make 12 small balls.
Preheat the waffle iron. Squeeze a paste ball in the iron. Bake the waffle in about 30 seconds.
Cut the waffle in two thin waffles and spread the waffle with the mix of syrup and butter. Bon appetite!

These delicious Caramel Cookie Waffles (called Stroopwafels by the Dutch) with richly filled chewy centers are one of Holland's true specialties.
The history of the Stroopwafel goes back until 1784. A baker from Gouda baked a waffle of old crumbs and spices and filled this waffle with syrup. The Stroopwafel was born. In fact the Stroopwafel was a rest product. And therefor a popular pastry among the poor. During 1784 the Stroopwafel was only known in Gouda. Nowadays every bakery in Gouda has its own recipe.
Did you know.... that every Dutchman eats about 20 Stroopwafels a year!