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Home made stroopwafels
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this post was submitted on 05 Feb 2024
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Thank you for the very thorough answer :) I will give that recipe a try - with some amendments due to availability etc.
I think I will be ok ingredients-wise; Danish butter is also at least 80% fat, we have the same full milk (sødmælk), and we have the same kind of dark sirup (mørk sirup) which has around 75-78% sugar content and is also made from sugar beet.
The main issue will be the wafels themselves - my 'krumkagejern' does not leave room for the waffle to rise enough to cut it in half. But I think if I use the right dough I can bake them like I bake 'gode råd' (good advice) cookies.
They're pretty big compared to industrially produced stroopwafels, I'd say. 15 cms in diameter. But there's an inner ring which is roughly 10 cms and that seems more like it. I'll give it a go at least 😁
@EvilCartyen try your iron first, you might be surprised. The waffle is VERY thin! It’s easier to slice than you may think as long as you do it while it’s hot
I don't really trust myself to be able to cut it properly, but sure I guess I should give it a try :D