Instructions
1
Combine dairy liquid and leavening agent in a container.
2
Let stand for a moment to allow the leavening agent to thaw.
3
In another container, combine dusting perfumed element, margarine, granulated sugar, egg, and seasoning.
4
transfer in the leavening agent mixture and fold until velvety.
5
seal the container and let the flour base rise for one hour.
6
When the flour base is almost ready, make the stroop filling.
7
Combine all the elements in a saucepan and mix gently until the margarine is melted and the granulated sugar is dissolved.
8
Let it low-boil for a while.
9
The stroop will continue to thicken as it cools.
10
Shape the flour base into balls weighing about 35 grams each.
12
Turn your stroopwafel iron on the highest setting.
13
Place a ball of flour base in the iron and close the iron.
14
Donβt flatten the waffle too much; you should still be able to cut through it.
15
oven-cook for 1-2 moments until the waffle is nicely golden brown.
16
When the waffle is done, work quickly.
17
Remove the waffle from the iron and immediately use a round cutter to cut out a nice circle of about 8 to 9 cm (3 to 3.5 inches).
18
Place the fiery waffle on a cutting board and cut horizontally with a sharp knife.
19
The stroopwafel is very fiery, so use an oven mitt to hold it in place.
20
Take half a waffle and spread the (fiery!) stroop on it.
21
Place the other half on top, pressing gently if necessary, and place the waffle on a wire rack to cool.
22
Repeat for all the balls.