Stroopwafels (gluten Free)

Stroopwafels are a real Dutch threat, that are slowly conquering the world with their delicious taste.

Litteraly translated into english, they translate as "syrup waffles" and are made from stroop, this stroop is sometimes also sold as "sugar beet syrup".

Origanally the stroopwafels where invented in Dutch city called Gouda, also world famous for their cheese with the identical name.

Because these stroopwafels are gluten free, they don't follow the original recipe exactly. The taste is still pretty close though, only a little bit more brittle. Because of that reason, I also created an instructable stroopwafels, with an original old recipe.

The recipe is for around 20 stroopwafels.

Kitchen equipment:

• stroopwafel or an ice cream cone waffle maker (stroopwafel maker is prefered but are rather expensive)
• mixing bowl
• cooking pot
• whisks (optional, a fork would work as well)
• spatula (optional, a fork would work as well)
• optional 9 CM diameter round cookie cutter (the waffles are already pretty round after baking)

Waffle ingredients:

• 240 grams buckwheat flour
• 100 grams light brown sugar
• 1 teaspoon cinnamon powder
• a pinch of salt
• 1 egg
• 120 grams unsalted butter

Filling ingredients:

• 135 grams stroop (sugar beet syrup)
• 75 grams light brown sugar
• a pinch of cinnamon powder
• 60 grams unsalted butter

Add the buckwheat flour, light brown sugar, a pinch of salt and cinnamon to a mixing bowl.
Mix them until they are fully blended together.

Melt the butter until it is soft and add it with the egg to the mixing bowl as well.

Knead until the egg and the butter are fully incorporated into a homogeneous dough.

Divide and roll the dough in small balls, that are roughly between 2 to 3 CM in diameter.

Preheat the waffle iron to about 200 degrees Celsius. Sadly enough most waffle irons don't have a temperature setting, most commonly the setting that comes close to it is about 3/4 of the maximum temperature range.

Place the dough balls one by one in the middle of the iron and press the waffle iron close firmly. The waffle should bake brown in about 60 seconds.

If you wish, you can while the waffles are hot cut them to shape with the cookie cutter. For a nice uniformly shape. But this step is optional.

Let the waffles cool down on a flat surface, or a cooling grate.

Add the stroop (sugar beet syrup), light brown sugar, butter and a pinch of cinnamon powder.

Melt the ingredients down on a low heat, into a homogeneous without letting it bubble. Stir frequently as well, to not let the sugar burn.

Take a waffle and spread the warm filling on top of it, in a fairly generous amount.

Stick a second waffle on top of it and your gluten free stroopwafel is done. (usually one waffle is split and the filling goes in between both halves, but due to the lack of gluten that is not possible).

Repeat this until you run out of waffles.

Serve the stroopwafel with some coffee or tea and enjoy a nice Dutch threat.