Stroopwafel

Ingredients

Waffles:

300 g caster/superfine sugar
450 g butter
3 eggs
3 tbsp. milk
600 g flour
cinnamon
salt

Syrup:

600 g cane-sugar syrup (or light corn syrup)
300 g butter

Preparation

Mix the sugar with the eggs, milk, flower, cinnamon, salt and the butter sliced in pieces. Make 12 small balls.

Preheat the waffle iron [CP: this needs to be an old-fashioned, cast iron waffle iron that makes relatively thin waffles, not a Belgian/American 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.

http://www.stroopwafelshop.com

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