A proper stroopwafel is built to sit on top of your hot drink for a minute or two — the rising steam softens the caramel syrup pressed between its two thin waffle layers until it turns gooey again. The cookie was born in Gouda in the late 18th or early 19th century, and one story credits a baker named Gerard Kamphuisen with selling the first ones using leftover crumbs and syrup. This is Guide № 001 in The Love Netherlands Guide series.
In this guide
- What a Stroopwafel Actually Is
- How They Are Made
- Gouda and the Market Tradition
- The Coffee-Cup Ritual
- Buying and Keeping Them
- Myths Worth Retiring
- Frequently Asked Questions
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Guide № 001: Stroopwafel — in a beautifully designed, printable booklet.
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