Stroopwafels-Dutch Cookies

My latest obsession are these traditional Dutch cookies called Stroopwafels!!

Stroopwafels or syrup waffle are very thin and crispy with caramel cinnamon filling.These are mostly eaten with morning coffee or tea.The cookie is kept on top of the coffee cup and the hot steam softens the filling  and it oozes out!!! !Slurp slurp!!!!!!

These cookies are made  in a pizzelle maker. My love for pizzelle continues till date.When I saw these lovely pizzelles for the first time I went into a research mode to find out more about these delicate,almond flavored, cookies which are of Italian origin.Obviously, it required a maker which was not available here so my sis in the US was threatened with dire consequences and she had no choice but to send it asap !!

There is nothing like home baked cookies!The aroma of freshly baked ones is heavenly!! Moreover everyone loves them!

I was always hesitant in making caramel sauce,as even a small error can result in a disaster.But I liked this recipe by Cooks Illustrated  as it is made in a microwave in ten minutes or so and you dont require a candy thermometer!!What a relief!!

Slightly adapted from here

Cookies

3               eggs
3/4 cup     sugar
1 3/4 cups flour
1/2 tsp      cinnamon
2 tsp          baking powder
2 tsp          vanilla 
1/2 cup      butter, melted

In a large mixing bowl, lightly beat together the eggs and  sugar. In another bowl, whisk together the flour, cinnamon and baking powder, then stir these dry ingredients into the egg mixture. Fold in the vanilla and melted butter. Cook in a pizzelle iron according to the manufacturer's directions. 

Filling-Caramel sauce

1 cup    sugar
2 tbs     corn syrup
2 tbs     water
1/8 tsp  lemon juice
1/2 cup hot heavy cream
1 tbs     butter
1/2 t    cinnamon powder


Stir the sugar, corn syrup, water and lemon juice together in a medium glass bowl. Microwave until the caramel is just barely starting to take on some color, 4-5 minutes.Do not heat the caramel until it is darker.

Leave the bowl undisturbed for about 5 minutes.Once the bubbling subsides it'll become easier to see the caramel getting darker until it is amber in color.Heat the cream in a small saucepan until it is hot. Once the caramel reaches the right color, add the hot cream, a few tablespoons at a time. It will bubble up intensely, but it won't overflow. After you've added all of the cream, stir to incorporate then add the butter. Stir until it is melted and combined.Lastly,add cinnamon powder.

Assembling of cookie

Place one teaspoonful of filling onto a cookie. Top with a second cookie, pressing together to spread the filling.