by Renoir III


The biscuits
250 grams of plain flour
125 grams of soft butter
75 grams of caster sugar
1 large egg
25 grams of fresh yeast
A little lukewarm water (for yeast)
Salt (if butter is unsalted)

The syrup
200 grams of molasses
125 grams of brown sugar
100 grams of butter
1 teaspoon of ground cinnamon

Mix the flour, soft butter, caster sugar and the egg.
Dissolve the yeast in lukewarm water and add to the mixture.
Add some salt, divide into 40 gram balls and let rest in a warm spot for 1 hour.
Mix the molasses, brown sugar and butter into a saucepan and heat until runny, then add the ground cinnamon.
Put your dough balls in a hot pre-heated waffle iron for approximately 40 seconds.
Place your biscuit on a board and cut them horizontally in half. This sounds hard but the yeast will have an air bubble so it should be easy to do with some practice...
Take 1 half of your biscuit and apply the syrup. Be careful because you need to do this when the biscuit is still hot otherwise they will break!
Reunite the top and bottom of your biscuit and you are done.
Serving tips:
Eat the stroop waffle (syrup waffle) warm!
Traditionally, you put your cold stroop waffle on top of your cup of coffee for a few minutes. The syrup will soften and release all of its delicious flavours.


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Mar 07, 2012
by: Anonymous

hmmmmmm hmmmmmm yummy

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