Stroopwafels (syrup waffles)

Waffle dough

1. Mix room temperature milk with the instant yeast and optionally leave it for a few minutes to activate the yeast.

2. Mix the flour, sugar, butter, egg and salt and add the milk and yeast to form a dough.

3. Pack in a container or cellophane and rest for an hour at room temperature, or for a night in the fridge.

   

Syrup

1. Mix all the ingredients together in a pan

2. Optionally add a knife point of cinnamon.

3. Melt everything together at low heat. Keep stirring it until you have a runny syrup. Don’t let it get too thick.
   You can test the syrup for a gooey caramel consistency by putting a bit of it on a cold plate in the freezer for a minute.
   
   I've found it to be ready at about 110c, you can feel it get slightly thicker while you stir. 

   
   

Baking the waffles

1. Divide the dough in balls of about 25 to 35 gram each (depending how large you want the final cookies)

   

2. Press a ball of the waffle dough into the waffle iron  and cook for 1 minute at at 200c - golden brown sightly dark

   

3. Immediately slice the hot waffle in two and scoop a generous spoon of warmed up syrup in between the two layers.

    
   

4. Press the two halves of the waffle together until the syrup just reaches the edges.

   

5. Cool the waffles down (preferably on a rack) before stacking and storing them.