Dutch Syrup Sandwich Cookies

Dutch Syrup Sandwich Cookies | A Dutchie Baking

Did you guys see the Great British Bake Off contestants try Dutch stroopwafels? :O Well I wasn’t surprised they found it difficult, they are a staple DUTCH bake of course…But I was still a bit disappointed no-one got them right! Anyway, if you think stroopwafels are a bit too difficult, or if you don’t have a stroopwafel iron, you can try this alternative: delicious syrup filled sandwich cookies or stroopkoeken!

Dutch Syrup Sandwich Cookies | A Dutchie Baking

The cookies are absolutely lovely and short – and you could design them with a cookie stamp! Stroopkoeken found in Dutch supermarkets often have a grid pattern which is easily achieved using a ruler or a (clean) credit card. But whatever they look like, they’re going to be freaking delicious!

Dutch Syrup Sandwich Cookies | A Dutchie Baking

A good trick with stroopkoeken and stroopwafels is to either eat them warm, or to warm them over a hot cup of tea, coffee or chocolate milk. That way, the syrup is softer and chewier – perfect!

Dutch Syrup Sandwich Cookies | A Dutchie Baking

Dutch Syrup Filled Sandwich Cookies (Stroopkoeken)

For about 11 sandwiched cookies

Source: De Banketbakkeby Cees Holtkamp

Tools: 8 cm (fluted) cookie cutter

Ingredients:

120 grams unsalted butter, at room temperature
120 grams caster sugar
2,5 grams salt
1/2 egg, beaten
225 grams plain flour
5 grams baking powder

100 grams Dutch syrup
65 grams brown sugar
50 grams unsalted butter
1/2 teaspoon cinnamon

  1. To make the cookies, cream the butter, sugar, salt and egg together. Add the flour and baking powder and knead until incorporated. Wrap in clingfilm and leave to chill for at least 1 hour.
  2. Preheat the oven to 180C/355F. Line a baking tin with baking parchment.
  3. When chilled, roll dough to 2mm thickness. Cut out 8cm (fluted) rounds and place them on the prepared baking tin. Bake for 17-20 minutes or until they are a golden brown. Leave cookies to cool on a wire rack.
  4. For the syrup filling, heat the syrup in a saucepan on low fire, then add the rest of the ingredients and heat until the sugar has dissolved. Set aside to cool slightly.
  5. To assemble the cookies, spread some of the syrup filling on one cookie, then place another on top, pressing slightly so the filling reaches the edges. Enjoy!

 

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