I like stroopwafels, but they’re too expensive in Denmark. I bet you can make them at home for a tenth of the price.
But whats the best recipe?
I like stroopwafels, but they’re too expensive in Denmark. I bet you can make them at home for a tenth of the price.
But whats the best recipe?
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.
@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
Mørk sirup looks exactly right, that’s nice.
You’ll be surprised how easy it is to cut the waffle! The center is very soft for while the part contacting the heater becomes quite solid. If you time it right, your knife will find the center for you and slide right in.
I think your krumkagejern should do quite nicely based on the pictures I can find online. Stroopwafels are supposed to be extremely thin compared to breakfast waffles, I think your gode råd cookies look about the right size.
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 😁
The extra large stroopwafels are very popular at stroopwafel stands, so I think they’d be perfect! I wish they’d sell the bigger versions in stores, but I guess they’re too brittle for mass production.
As a reference, have this random image I downloaded from the internet: