The Daring Kitchen March Challenge was hosted by Julianna, from Ohio, who brought to us Stroopwafel Cookies – made from yeasted cookie dough, cooked in a shallow waffle cookie press (like a pizzelle iron), split down the middle and filled with a gooey dark brown butterscotch filling. Julianna warns that the recipe is a little fiddly and timing is critical. It calls for specialist equipment, which we are not expected to buy specifically for the challenge. Daring Bakers are therefore free to improvise with the cooking method in order to make a filled cookie. Cinnamon is the traditional flavor but one can add any flavor variation such as vanilla or nuts to the stroop filling after it is cooked.
Since I did not own a cookie press or a pizzelle iron or anything that remotely looked and functioned as one, I had to improvise considerably to participate in this challenge. The makeshift press I used was to sandwich my dough, which I had to roll out every time before squashing it down, between two iron grids with 1*1cm squares held down by two heavy frying pans. The result was, as you can imagine, quite time-consuming and the cookies had to be baked again for some 10-12 minutes to achieve the crisp finish I could fathom from pictures on the DB thread. I have no idea if my finished cookies are anything like real stroopwafels but I dare say that the hard work finally paid off.
For the Wafels
1/2 cup / 120ml warm water (105-110°F/ 40-43°C)
1/4 ounce / 7g active dry yeast (regular, not quick rise)
1/2 cup / 100g granulated sugar
1/4 teaspoon kitchen salt
1 cup / 2 sticks / 225g unsalted butter, melted
2 large eggs, room temperature
4 cups / 500g all-purpose flour
1/2 teaspoon ground cinnamon
For the Stroop Filling
1 1/2 cups / 300g brown sugar, packed
1 cup / 2 sticks / 8 ounces / 225g unsalted butter
1/3 cup / 80ml dark corn syrup OR 1/4 cup / 60ml light corn syrup + 4 teaspoons/ 20ml molasses OR 1/3 cup / 80ml molasses OR 2/5 cup / 80g packed brown sugar + 4 teaspoons / 20ml hot water
1 teaspoon ground cinnamon
Oil spray for cookie press
- In a stand mixer bowl, combine the water, yeast, pinch of sugar from the half cup and kitchen salt.
- When the yeast is foamy (after 3 minutes) add the remaining sugar and butter and blend together.
- Add the eggs and mix. Add the flour and the cinnamon and mix one minute beyond just combined.
- Allow the dough to rest, well covered or wrapped in cling film, while working on the stroop filling.
- In a heavy bottom pan, combine brown sugar, butter and corn syrup or any other alternative used.
- Over medium high heat, bring the mixture to a boil, not stirring and attach the candy thermometer.
- Brush sugar down from sides with wet pastry brush. Bring to 234-240°F/ 112-115°C/ soft ball stage.
- Remove from heat, add cinnamon. Stir filling well till smooth and set aside. Preheat the waffle iron.
- Measure the dough into 42g portions and roll into balls. Select a round or decorative cookie cutter.
- In quick order spray the waffle iron and put in a ball of dough into each side of the preheated iron.
- Close quickly using pressure to flatten the dough. Timing varies for each iron, roughly 1-3 minutes.
- Allow the dough to cook and look for the steam coming from the waffle iron to diminish noticeably.
- They should turn dark golden brown. As soon as the cookie is cooked, cut open with cookie cutter.
- This now gives a clean edge to halve the cookies. Cut cookie through the middle to make two discs.
- Spread 1 to 2 tablespoons stroop on one half of the cookie and top with the other half. Allow to cool.
- Filled cookies store well when wrapped at room temperature for up to one week. Makes 24 servings.
Daring Bakers March Challenge