Stroopwafels

127

Ingredients

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Sift flour and set aside.
Mix soft butter and sugar until well combined. Add egg, salt, cinnamon and vanilla. Mix until well combined.
Add flour and mix until combined and forms a soft dough.
Preheat a thin Belgian cookie waffle iron.
Roll dough into 2 tablespoon amount balls.
Place dough into hot iron and close it firmly. Have a serrated knife handy.
It will take about 90 seconds to make waffles golden. Traditionally waffles are cut into a perfect circle with a large cookie cutter as soon as they are removed from the iron, but this step is totally optional. While waffles are still hot, cut them horizontally in half.
When all waffles are done, start to prepare the caramel.
In a medium saucepan over medium heat, stir sugar (without any water) using a wooden spoon or heat resistant spatula until it obtains the color of honey.
Even if several lumps remain but color is right, add honey followed by hot heavy cream. Be careful as a lot of steam will emerge. Stir well and then add butter after 1 minute.
On medium heat stir for 2-3 minutes until a smooth caramel is obtained. Don’t worry about a few remaining lumps. Pass through a sieve if you see lumps.
Add vanilla and salt.
Fill each cookie with a tablespoon of lukewarm caramel and sandwich together.