Perhaps the apex of Dutch baking, quite possibly the single most exquisite contribution of Dutch cuisine to the stomachs of the world, and most certainly a guaranteed crowd pleaser at dinner parties, the stroopwafel is not really a waffle, not really a biscuit, but something deliciously in between…
It is made by pouring a thin layer of batter (composed of flour, butter, brown sugar, milk, eggs, and yeast) on a finely crossed waffle iron. The batter is cooked and then cut into two thin circular halves, which are then glued back together with a caramel-like filling made from syrup, brown sugar, butter, and cinnamon. The resulting cookie is quite hard and chewy.
The stroopwafels I’m used to eating are the ones from the bakery next to our flat in Utrecht, but you can buy them at pretty much any supermarket in Holland. My boyfriend also says you can eat larger stroopwafels made freshly in front of you at the market (to be confirmed in a later blog post).
During my time living in Tunisia, I exposed several friends to the joy of stroopwafels (freshly imported by my boyfriend) and they became an instant obsession. Apparently the average Dutch person consumes 20 stroopwafels per year, but we surely consumed 20 per sitting. Generally people become adddicted to stroopwafels after eating them once, which is slightly problematic as access to stroopwafels outside of The Netherlands is difficult unless if you have a dedicated supplier.