Tasteful syrup waffles

Tastefull syrup waffles header


A stroopwafel (Dutch pronunciation: [ˈstroːpʋaːfəl]  literally “syrup waffle“) is a waffle made from two thin layers of baked dough with a caramel syrup filling in the middle.

When tourists visit the Netherlands there are a couple of things earlier visitors advise them to certainly do. See Amsterdam and the Keukenhof, visit the windmills in Kinderdijk and try a syrup waffle. Now I can almost hear you think, what’s so special about them?  Well, let me try to convince you in this blog dedicated to my personal favorite Dutch cookie.

It all started in 1840 in Gouda. Gerard Kamphuisen was using leftovers from his bakery like breadcrumbs to make cookies that were sweetened with syrup. Until 1870 Gouda was the only city in the world were syrup waffles were made. After 1870 they were also made at parties and in markets outside the city of Gouda. In the 20th century, factories started to make stroopwafels. In 1960, there were 17 factories in Gouda alone, of which four are currently still open. Funny fact is that they used to be called ‘poor men’s cookies’ because they were very cheap to produce.
The average sized cookie has a diameter from 10cm but they you can get the cookies in diameters from 5cm to even 25cm!
These days the cookies contain the following main ingredients for the batter; flour, butter, brown sugar, yeast, milk and eggs. For the syrup; brown sugar, butter, syrup and cinnamon. Sounds delicious right?

If you would go to a street market you would definitely see locals walking around with a stroopwafel in their hand. They taste the best when they are warm.

Because our customers live all over the world not everyone is familiar with these typical Dutch cookies. We understand that and when people try our syrup waffles they are immediately convinced. We have them in different sizes and packaging.If you have any questions about the stroopwafels, packaging or possibilities, please feel free to contact us at info@worldofcookies.eu or check our stroopwafels.

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