Caramel Waffles
I hadn’t tried a stroopwafel until a few years ago. A new Co-op opened up and they had them on their biscuit shelf. Just as we had become addicted they withdrew from their shelves. We found them at Asda shortly after, so all was well.
Then, whilst perusing Aldi’s specials the other day (I go in there specifically to cut down our shopping bill and then get drawn in by their specials – clever old Aldi), I saw that they had cone waffle makers. I couldn’t resist. So now that I have made several batches of ice cream cones over the past few weeks I thought it was time to try to make my very own stroopwafel.
You can go and buy a packet of stroopwafels from your local supermarket or deli, but there is something very rewarding about making your own, even if you just do it once.
The recipe for the waffle can be used to make cones or wafers for ice cream.
For the waffle:
Makes about 10 large waffles
3 eggs
150g caster sugar
140g self-raising flour (or plain flour with 1 tsp baking powder added)
110g butter, melted and cooled
1 tsp vanilla extract
Method
Beat together the eggs in a large bowl and add the sugar. Beat until smooth. Add the sifted flour, butter and vanilla extract and stir together until smooth and the mixture just drops off the spoon when lifted.
Heat the waffle maker and when it’s ready drop a tablespoonful of the waffle mixture onto the hot surface and cook for a minute or so until golden brown. Take off the waffle pan and place onto a piece of kitchen towel for a minute and then onto a wire rack.
For the caramel sauce:
45g soft brown sugar
30g caster sugar
150g golden syrup
30g butter
125ml double cream
Method
Place the sugars, syrup and butter into a pan and melt over a medium heat. Boil for 5 minutes. Stir in the cream. Take off the heat and leave to cool. I popped mine in the fridge to harden up a little.
Use the caramel sauce to sandwich two waffles together. Slice into triangles. Enjoy with a good cup of coffee.
