This article needs additional citations for verification. Please help improve this stroopwafel by adding citations to reliable sources. A stroopwafel’s wafer layers are made from a stiff dough of flour, butter, brown sugar, yeast, milk, and eggs that has been pressed in a hot waffle iron until crisped. The name stroopwafel is pure Dutch.

In the English-speaking world, the treat may be known by some other names, like the literal translation “syrup waffle” or the less-literal “caramel waffle”. Some Australian coffee houses may call them “coffee toppers”, in reference to the practice of placing them atop hot beverages to soften the caramel and heat the cookie. According to Dutch culinary folklore, stroopwafels were first made in Gouda either during the late 18th century or the early 19th century by bakers repurposing scraps and crumbs by sweetening them with syrup. After 1870 stroopwafels began to appear in other cities, and in the 20th century, factory-made stroopwafels were introduced. By 1960, there were 17 factories in Gouda alone, of which four are still open.

A thin wafer with a sugar filling is widely known in northern France, particularly in Lille. This local waffle is known as the gaufre fourrée lilloise, which consists of two thin wafer waffles filled with cassonade sugar and vanilla. In a September 2017 episode of the Great British Bake Off, the contestants had to make stroopwafels, but most failed in what some called the worst technical challenge in the show’s history. Stroopwafels were temporarily replaced with a wafer in mid 2018, but were brought back in January 2019. Archived 13 December 2007 at the Wayback Machine.

United Airlines embraces Dutch treat along with fast-growing list of U. Was this the most disastrous Bake Off Technical Challenge ever? Look up stroopwafel in Wiktionary, the free dictionary. We may earn commission from links on this page.

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