Recipes, re-invented from cooking shows
Spiced Nut Stroopwafels
Prep. Time:
Baking Time:
Total Time:
40 mins
90 minutes
Serves:
12
word
Ingredients
1 ¼ cups all-purpose flour 1 teaspoon baking powder 2 teaspoons Saigon cinnamon ¼ teaspoon salt 2 eggs ¾ cup caster sugar 2 teaspoons vanilla powder Zest of 1 lemon ⅓ cup European butter, melted and cooled
Caramel Filling: 1 tablespoon Dutch stroop syrup ⅓ cup heavy cream 1 tablespoon European butter ½ teaspoon salt
Almond Praline: 1.5 cups toasted slivered almonds 2 cups caster sugar 1 tablespoon butter 1/2 cup water
Method
Heat your stroopwafel iron.
In a large bowl, whisk together flour, baking powder, cinnamon and salt; set aside. Whisk together eggs, sugar, vanilla and lemon zest and then slowly add the butter, whisking to form a smooth and creamy batter. Add flour mixture and whisk until thoroughly combined. Pipe batter into your heated stroopwafel iron. Cook until golden brown, typically 1 1/2 to 2 minutes. Remove and leave to cool completely on a wire tray.
Caramel: Over a low heat, mix stroop syrup with the cream, stirring. Add butter and salt and stir until smooth.
Almond Praline: Line a baking sheet with parchment paper which is marked with circles to match your stroopwafels. Butter the parchment. Set aside. In a pan, mix the sugar and water over low heat. Allow the sugar to dissolve (swirl the pan, don’t stir) and then bring to a simmer. Keep swirling the pan to prevent crystals from forming. Simmer without stirring until the caramel is deep golden brown (10-15 minutes). Quickly remove from the heat and add in the butter and almonds, stirring well. Pour the praline onto the circles on your prepared baking sheet. Leave to set.
Assembly: Spread caramel onto half the cookies, add a praline circle, then sandwich with remaining cookies.
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Instructions
Heat your stroopwafel iron.
In a large bowl, whisk together flour, baking powder, cinnamon and salt; set aside.
Whisk together eggs, sugar, vanilla and lemon zest and then slowly add the butter, whisking to form a smooth and creamy batter. Add flour mixture and whisk until thoroughly combined.
Pipe batter into your heated stroopwafel iron. Cook until golden brown, typically 1 1/2 to 2 minutes. Remove and leave to cool completely on a wire tray.
Caramel:
Over a low heat, mix stroop syrup with the cream, stirring. Add butter and salt and stir until smooth.
Almond Praline:
Line a baking sheet with parchment paper which is marked with circles to match your stroopwafels. Butter the parchment. Set aside.
In a pan, mix the sugar and water over low heat. Allow the sugar to dissolve (swirl the pan, don’t stir) and then bring to a simmer. Keep swirling the pan to prevent crystals from forming.
Simmer without stirring until the caramel is deep golden brown (10-15 minutes).
Quickly remove from the heat and add in the butter and almonds, stirring well. Pour the praline onto the circles on your prepared baking sheet. Leave to set.
Assembly:
Spread caramel onto half the cookies, add a praline circle, then sandwich with remaining cookies.
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Ingredients
1 ¼ cups all-purpose flour
1 teaspoon baking powder
2 teaspoons Saigon cinnamon
¼ teaspoon salt
2 eggs
¾ cup caster sugar
2 teaspoons vanilla powder
Zest of 1 lemon
⅓ cup European butter, melted and cooled
Caramel Filling:
1 tablespoon Dutch stroop syrup
⅓ cup heavy cream
1 tablespoon European butter
½ teaspoon salt
Almond Praline:
1.5 cups toasted slivered almonds
2 cups caster sugar
1 tablespoon butter
1/2 cup water
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