Stroopwaffels II Best Dishes
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Stroopwaffels II |
"Dutch cookie with caramel syrup between two skinny cookies. Absolutely delicious! I lived in Holland for a 12 months and fell in love with those cookies. I changed into so happy to in the end discover a recipe! These are made the use of a pizzelle iron."
Ingredients :
- 1 1/4 cups all-reason flour
- 1 teaspoon baking powder
- 1 pinch salt
- 2 eggs
- three/4 cup white sugar
- 1 teaspoon vanilla extract
- 2 teaspoons lemon extract
- 1/3 cup butter, melted
- 1 cup white sugar
- 1 tablespoon corn syrup
- 1 teaspoon lemon juice
- 6 tablespoons heavy cream
Instructions :
Prep : 10M | Cook : 24M | Ready in : 30M |
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- Preheat a non-sitck pizzelle iron. Sift together the flour, baking powder and salt; set apart.
- In big bowl, whisk together the eggs and three/4 cup sugar until nicely blended. Whisk inside the vanilla and lemon extracts. Slowly pour inside the melted butter even as whisking rapidly then slowly blend within the dry ingredients.
- Spoon or pipe 1 1/2 tablespoons of batter onto the preheated pizzelle iron. Close the lid and seal with the clasp. Cook for fifty to 60 seconds before removing with a small spatula. Cool on cord racks.
- To make the caramel glaze: In a small saucepan integrate last 1 cup of sugar with corn syrup and lemon juice. Cook over medium heat with out stirring until the mixture reduces to an amber coloured syrup. Reduce warmth and quick whisk in the heavy cream 1 tablespoon at a time. Strain the caramel sauce if necessary and transfer to a bowl to chill. Spread caramel sauce among cookies to form sandwiches.
Notes :
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