Stroopwafels Uses Yeast Recipes
STROOPWAFELS (2) NO YEAST REQUIRED
I haven't made these (no wafer iron) but have tasted them, made by two dutch family friends in a contest to see who's were best. Can't remember who thought they'd won, but both were yummy. Don't know where they got their recipies, but they are from their family cookbooks I think.
Provided by kiwidutch
Categories Dessert
Time 1h
Yield 30-40 wafels
Number Of Ingredients 11
Steps:
- Knead all the wafter ingredients together and make into little balls.
- Place balls into wafer iron and bake for about 30 seconds.
- Put onto a board and cut in half so that you get two wafers.
- Note: if the wafers are baked too long you won't be able to seperate them, but take care not to under-cook them either.
- Put all the syrup ingredients into a cooking pan and mix until you get a substance that can be spread.
- Don't make it too thin or it will run out of the wafers.
- When filling the wafers keep stirring and to keep it smooth you can keep the pot on a (candle lit) teapot warmer.
- Put the syrup between the wafers.
- It's possible to store these in the freezer.
Nutrition Facts : Calories 236.9, Fat 13.8, SaturatedFat 8.6, Cholesterol 42.7, Sodium 113.8, Carbohydrate 27.1, Fiber 0.5, Sugar 11.6, Protein 2.1
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