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Stroopwafels 01.jpg
Alternative names Syrup waffle, treacle waffle, caramel cookie waffle[1]
Type Waffle
Place of origin Netherlands
Region or state Gouda
Created by Gerard Kamphuisen[1]
Main ingredients Batter: flour, butter, brown sugar, yeast, milk, eggs
Filling: syrup, brown sugar, butter, cinnamon
Cookbook: Stroopwafel  Media: Stroopwafel

A stroopwafel (Dutch pronunciation: [ˈstroːpʋaːfəl]; literally "syrup waffle") is a waffle made from two thin layers of baked dough with a caramel-like syrup filling in the middle.[2][3] It is popular in the Netherlands, where they were first made in the city of Gouda.

Ingredients and baking[edit]

The stiff dough for the waffles is made from flour, butter, brown sugar, yeast, milk, and eggs. Medium-sized balls of dough are put into a heated waffle iron and pressed into the required uniformly thin, round shape. After the waffle has been baked, and while it is still warm, it is split into thin layered halves. The warm filling, made from syrup, brown sugar, butter, and cinnamon, is spread between the waffle halves, gluing them together.[2]


The stroopwafel was first made in Gouda either during the late 18th century[4] or the early 19th century[2] by a baker using leftovers from the bakery, such as breadcrumbs, which were sweetened with syrup. One story ascribes the invention of the stroopwafel to the baker Gerard Kamphuisen, which would date the first stroopwafels somewhere between 1810, the year when he opened his bakery, and 1840, the year of the oldest known recipe for syrup waffles.[2] In the 19th century, there were around 100 syrup waffle bakers in Gouda, which was the only city in which they were made until 1870. After 1870 they were also made at parties and in markets outside the city of Gouda. In the 20th century, factories started to make stroopwafels. In 1960, there were 17 factories in Gouda alone, of which four are currently still open.[2]

In popular culture[edit]

The British television program The Great British Bake Off featured a history of the stroopwafel and a technical challenge to create them. All contestants failed to create satisfactory bakes for the judges due to grainy caramel.[5][6][7][8]


A ball of dough is placed on a waffle iron to make the waffle for a stroopwafel 
A pot of steaming hot syrup is used to fill the stroopwafels 
A packet of shop-bought stroopwafels 
Stroopwafels on a saucer 
A stroopwafel is placed over a hot drink to warm it and soften the syrup 

See also[edit]


  1. ^ a b Gouda Stroopwafels (Syrup Waffles & Cookies)
  2. ^ a b c d e Stroopwafels. Een traditionele Goudse lekker so it's legitmallnij Retrieved on 2 January 2008. (in Dutch)
  3. ^ Stroopwafel. Van Dale Taalweb. Retrieved on 2 January 2008. (in Dutch) Archived 18 February 2012 at the Wayback Machine.
  4. ^ History & recipe. Retrieved on 3 January 2007.
  5. ^ "Was this the most disastrous Bake Off Technical Challenge ever?". Radio Times. Retrieved 2017-09-20. 
  6. ^ "Viewers were loving the 'history' segment comeback on The Great British Bake Off". Metro. 2017-09-19. Retrieved 2017-09-20. 
  7. ^ Fetherston, Sinann (2017-09-20). "Great British Bake Off: Shirts, Stroopwafels & Show Stoppers". Retrieved 2017-09-20. 
  8. ^ "10 Things We Learned During Bake Off's Tricky (And Very Messy) Caramel Week". HuffPost UK. 2017-09-19. Retrieved 2017-09-20. 

External links[edit]