This tasty Dutch treat is traditionally baked as a circular wafel (“waffle”) pressed flat on a pizzelle iron to imprint a distinct checked pattern. Sandwiched between the top and bottom cinnamon baked wafel layers is a tasty sweet caramel filling. Stroop means “syrup” in Dutch. The traditional way to eat a stroopwafel is to place it on top of a hot beverage, so the rising steam warms the stroopwafel, and slightly softens the inside, making the stroopwafel crispy on one side, and soft/chewy in the centre
400g
