Stroopkoeken (Dutch Caramel Cookies) Recipe
Similar to the more well-known "stroopwafel", and just as delicious, these caramel-filled cookies can be baked in a regular oven.
- Preparation:
- Cooking:
- Total:
- Serves: 24 persons
Ingredients
- For the Cookies
- 240g/8.5 ounces/1 cup butter (softened)
- 240g/8.5 ounces/1 1/4 cup witte basterdsuiker sugar
- 5g/1 teaspoon salt
- 1egg (beaten)
- 450g/16 ounces/5 cups zeeuwse bloem flour (sifted)
- 10g/2 2/3 teaspoon baking powder (sifted)
- For the Filling
- 200g/4.5 ounces/1/2 cup keukenstroop syrup
- 125g/4.5 ounces/2/3 cup bruine basterdsuiker sugar
- 100g/3.5 ounces/7 tablespoons roomboter , or high-quality butter
- 1teaspoon ground cinnamon
Instructions
Step 1
Gather the ingredients.Step 2
Mix the butter with the sugar, salt, and the egg.Step 3
Add the flour and baking powder and knead until mixed. Cover and allow the cookie dough to rest for 1 hour in the fridge.Step 4
Warm the syrup in a small saucepan and stir in the sugar, butter, and cinnamon. Set aside and allow to cool to lukewarm.Step 5
Preheat the oven to 340 F/170 C. Line cookie sheets with parchment paper.Step 6
Flour a clean work surface and roll the chilled dough out to a thickness of 1/16-inch/2 mm.Step 7
Score the dough in a grid-pattern (optional). Using a cookie cutter with a diameter of about 3-inches/8 cm, cut cookie rounds from the dough and place on the cookie sheet.Step 8
Bake for 20 minutes or until golden.Step 9
Spread a layer of syrup on the flat side of half of the cookies and cover with the remaining cookies.Step 10
Serve warm and enjoy!