Feeding time: Stroopwafels!
If you've reached this page, you're in for a treat...
You’ve probably ended up on this page because you followed a link on our Nedap Stroopwafel tin. Despite gradually winning popularity outside of The Netherlands, you might not be familiar with this beloved Dutch treat. So learn more while you have a nibble…
History of the Stroopwafel
The stroopwafel (literally translated as “syrup waffle”) is something of a rags to riches story. Its rise from a poor man’s food to a sweet treat for everyone has made it much loved both within the Netherlands and abroad.
First of all – just what is a stroopwafel? This moorish morsel consists of two thin, circular waffles pressed flat on a pizzelle iron, which then imprints a distinct checked pattern. The baked waffles are then sandwiched together with a sweet, sticky syrup and the edges finely trimmed. The result is a mouthwatering biscuit (or ‘cookie’) with a slightly crisp outer and delicious ooey-gooey-rich-and-chewy centre.
Did you know?
- The American use of “cookie” is derived from the Dutch koekje (“little cake”), and arrived in American English with the Dutch settlement of New Netherland, in the early 1600s.
The history of this beloved waffle in Europe stretches back centuries, with records from the 7th century detailing the consumption of the said treats. By the 13th century, waffles were important enough in the Netherlands to merit an official waffle bakers guild.
The exact origins of the stroopwafel lead back to the Dutch city of Gouda around the late 1700s to the mid-1800s. The initial prototype was made from bakery leftovers – or crumbs to be precise – pressed flat with a waffle iron. Unfortunately, the first batch of waffles was too dry and crumbled in the baker’s hands. To remedy the situation, it was decided that they were to be sandwiched together with syrup. Over time, an official stroopwafel recipe then evolved to incorporate flour, butter, sugar, yeast, egg, milk and cinnamon.
How to have your stroopwafel:
The traditional way of having your stroopwafel is to accompany it with a piping hot cup of coffee or tea, and use the stroopwafel as a lid on the cup for a minute or two. It allows the caramel inside to melt, ensuring an endulging, ultra-gooey bite. Eet smakelijk!
“Bring back the stroopwafel!”
Through the years, the stroopwafel grew more and more famous outside of The Netherlands. Even one of the largest airlines in the world, United Airlines, introduced the cookie as a complimentary snack on all their economy class flights in 2015. After 2,5 years they decided to scrap the snack, but after a huge backlash by its frequent flyers, United ultimately decided to reintroduce it at the start of 2019.
We’re starting 2019 on a sweet note – the stroopwafel will be back in the snack rotation starting in January! pic.twitter.com/b2gmyGslY7
— United Airlines (@united) December 28, 2018
Want to grab coffee (and a stroopwafel) with us?
The stroopwafel goes great with a cup of freshly brewed coffee (or tea!). Get in touch with Rudy to schedule a (virtual) meeting: