Step 2

In a bowl, combine the flour, softened butter, sugar, egg and salt. Pour in the yeast mixture and knead until smooth. Cover and leave to rise for 1 hour.

Step 3

Make the stroop filling: combine the Dutch stroop, brown sugar, butter and cinnamon in a saucepan. Stir over heat until the butter is melted and sugar dissolved. Simmer briefly. The filling will thicken further as it cools.

Step 4

Divide the dough into 14 balls of about 35g each.

Step 5

Heat a stroopwafel iron to its highest setting. Place a ball of dough in the iron, close and bake for 1–2 minutes until golden brown.

Step 6

Working quickly while hot, remove the waffle and use a round cutter to trim it to an 8–9cm circle. Immediately slice horizontally through the middle with a sharp knife.

Step 7

Spread the hot stroop filling onto one half, sandwich with the other half, press gently and place on a wire rack to cool. Repeat for all balls.