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A stroopwafel (in fact: syrup waffle) is a certain wafer, which exists from two round paste waffle halves, with squaring, between which sweet stroop has been introduced.
After baking a paste waffle in the langsrichting doormidden is cut.
One halves are rubbed with the stroop, whereupon other one half is laid. (Moreover it oldest well-known recipe - the Kamphuysen syrup waffle - describes a syrup waffle which exists from two crispy wafers which are stuck by means of syrup on each other.)
Initially stroopwafels had a diameter of approximately 10 centimetres, but meanwhile are them available with dia meters of 5 up to 25 cm. Stroopwafels were for the first time made around 1810 at Gouda, hence that the Goudse waffles are confessed. Stroopwafels were made in that time of old wafer sipping press, paste rests and stroop and were as a result, very cheap.
Them in the 19th century poor wafers were thus, however, called. also the crumbs cut of are affected by marginal blight and failed wafers (also wood cock press called) are in small pockets buy. The Goudse waffles are also on the street sold. Stroopwafels are also abroad eaten. They are frequently shops special in hypermarkets buy or in. Sometimes the stroopwafels are abroad smaller and more expensive than in the Netherlands.
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