Ingredients

Method

for the stroopwafels:
• 1/2 cup warm water
• 10 g dried yeast
• 480 g flour
• 230 g butter, melted
• 1/2 t mixed spice
• 100 g sugar
• 2 free-range eggs
for the caramel:
• 125 g ginger biscuits
• 1/3 cup water
• 1/4 t ground cinnamon
• 1/4 t mixed spice
• 2 T golden syrup
• 1/2 cup coconut oil

Method

Ingredients

1. To make the stroopwafels, combine the warm water and yeast, then allow to stand for 5 minutes. Place the remaining ingredients into the bowl of an electric mixer, then combine using the dough hook attachment. Knead until smooth. Cover with a clean tea towel and set aside.
2. To make the caramel, blend the ginger biscuits, water, cinnamon, mixed spice and syrup until smooth. Transfer to a saucepan and cook over a low heat until bubbling and smooth.
3. Transfer to a blender and add the coconut oil, then blend until thick. Place a piece of clingwrap directly onto the surface of the caramel and chill for 15 minutes.
4. Roll out the dough to a thickness of 1 cm. Heat a pan over a medium heat, then cut the dough into circles using a teacup or cookie cutter. Place a piece of baking paper on both sides of the dough circle and cook in the pan using another pan to press it down. Alternatively, use a toasted sandwich maker. Repeat with the remaining dough.
5. Cut in half and fill with the caramel. Serve with hot tea or coffee.

Find more biscuit recipes here.

Photographs: Myburgh Du Plessis
Food Assistant: Bianca Strydom