Make your own stroopwafels
These stroopwafels are in my Dutch baking book ’50x Koekjes’, which means 50x cookies. I baked a lot of cookies for this book and I’ll tell you honestly, I saved the stroopwafels for last. In fact, I was quite reluctant to make them. I had not had such a positive experience with making stroopwafels myself and in my head I had made quite a thing out of it.
But as it turned out, it was totally unnecessary, because every single one of them turned out great without any effort! Now that I have made them, I am sure that I will do it more often. Just the smell of fresh stroopwafels, like at the market, is really irresistible.
What is Dutch stroop?
There are two well-known types of syrup in the Netherlands: “schenkstroop” and “appelstroop”. It is the Dutch version of syrup, although both varieties are thicker. The first you can pour, the second is more for spreading.
FUN FACT: ‘Stroop’ is pronounced as ‘strope’
‘Schenkstroop’ is a thick, sticky sugar syrup with the color of caramel. Although it tastes different.
‘Apple syrup’ is -in short- made from, among other things, apples and is too thick to pour. It is often spread on bread, even though I don’t like this myself. I do like to use it in the recipe for Dutch ontbijtkoek (breakfast cake), delicious!
Where to buy Dutch schenkstroop
If you want to make the real Dutch stroopwafels, you need schenkstroop. I’ll name an alternative later, but first I’ll share with you a few online shops where you can buy this product: