Habitable Zones: In his nose
How to make stroopwafel: Stroop – I highly suggest using real Dutch stroop for this recipe. It is fairly expensive to buy on-line but you can also use it to enjoy Dutch Pannekoeken. A mixture of honey & molasses is an acceptable substitution. All Purpose Flour – Medium protein AP flour makes a cookie strong enough to split without crumbling apart. Brown Sugar – Brown sugar in the caramel filling adds a nice molasses note to the flavor. Yeast – These are yeast-risen cookies. I use active dry yeast in this recipe. Any dry yeast can be substituted. Here’s what the recipe process looks like at each stage. Refer to the recipe card below for measurements and exact instructions. Mix the dough with the beater attachment. Turn the dough out onto a lightly floured surface and lightly knead together. Divide the dough into 18 pieces. Roll each piece of dough into a ball and set aside for 1 hour. a tray of cookie dough balls, a waffle iron, a bowl of caramel an empty sheet pan are set up on a countertop. Make an assembly line with the dough, waffle maker, filling, utensils and a clean baking sheet for the finished waffles. Bake the stroopwafels until golden brown. Immediately split the waffle with the tip of a small knife. If you wait too long the cookie will crisp and will be hard to split. Spread a generous helping of caramel filling into the warm waffle. Close the cookie and set it aside to cool.
