In Holland every supermarket sells prepackaged stroopwafels, that taste of card board. Even putting them over your coffee or teacup to warm the syrup inside (that's how we sometimes eat them in Holland) won't salvage the taste of these card board stroopwafels. Nothing compares to the taste of a fresh one.
I recently purchased an ice cream cone maker. You can use this machine to make these delicious stroopwafels.
500 gram flour
250 gram butter (real butter, not margarine)
150 gram white muscavado sugar
14 gram instant yeast
60 gram milk
pinch of salt
250 ml treacle
200 gram dark brown muscavado sugar
50 gram butter
1 teaspoon cinnamon
We start by preparing the dough for the stroopwafels. Add the 250 gram butter to the TM-bowl, melt the butter in 4 minutes, 50 degrees, speed 1. Add flour, 150 gram white muscavado sugar, yeast, milk, egg and salt and knead this for 3 minutes. Tip the dough out into a separate bowl, cover it and let the dough proof for 45 minutes.
Meanwhile. prepare the filling. Add ingredients of the filling to the Thermomix bowl (or in case you let the dough proof in the TM-bowl, add ingredients to a pan and prepare the filling on the stove). 5 minutes, 80 degrees, speed 1 until the sugar crystals have all melted. Set aside until later use.
Divide the dough into small balls the size of a ping-pong ball. Add one ball of dough a time to the ice cream cone maker/waffle iron. Bake the stroopwafel until it is nice and golden brown. Use a bowl or ring/cookie cutter to cut the stroopwafel in a nice round shape. Do this while the stroopwafel is hot, once it has cooled down it will break. Now for the hard part: while the stroopwafel is hot, cut it in two with a sharp knife. See the video for instructions. Let the two halves cool down. Once they're cooled down, cover one half with some of the syrup/filling and put the other half of the stroopwafel on top.