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The history of stroopwafels

A visit to the Netherlands simply isn’t complete until you’ve sampled warm stroopwafels fresh from the waffle iron! Stroopwafels, (which translates as syrup waffles in English), are a delightful Dutch delicacy that can be found in Dutch supermarkets up and down the country or purchased from the special stroopwafel stalls that proliferate Dutch towns and villages.


Stroopwafels are believed to have originated in the Dutch town of Gouda, (also famous for its wonderful cheese), way back in 1784. Legend has it that a resourceful local baker created the first stroopwafel from leftover breadcrumbs that he subsequently sweetened with syrup. These indulgent biscuits must have quickly caught on, because by the 19th century there were some 100 stroopwafel bakers in operation in Gouda alone. And stroopwafels rapidly became a popular national snack sold at market stalls nationwide, although it wasn’t until the 20th century that factories began to mass-produce them.

These days stroopwafels tend to be made from made from premium ingredients, rather than scraps – the batter is prepared using flour, butter, brown sugar, yeast, milk and eggs and baked on a traditional waffle iron until a lovely golden brown. Whilst still warm, this tasty biscuit is sliced into two round halves and then sandwiched together with a generous amount of rich, caramel syrup created from a mixture of syrup, brown sugar, butter and cinnamon.

Perhaps not entirely suitable for those watching their weight, stroopwafels are nevertheless a delectable Dutch treat that taste delicious with a cup of tea or coffee.

Prefer to read this article in Dutch? Then why not visit to our sister blog, heimwee.info, specifically intended for Dutch emigrants abroad?

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