For 25 biscuits
Wafflelujah is mainly about stroopwafels, but syrup biscuits are also delicious, and something a bit different. They are also easy to make yourself if you can’t get your hands on a waffle iron. There’s even a baker in Gouda who traditionally bakes syrup biscuits. So why not give them a go?!
For the dough
250 g butter (room temperature)
250 g white caster sugar
1 pinch of salt
8 g baking powder
475 g wheat flour
For the syrup
200 g light syrup or treacle
125 g white caster sugar
100 g butter
1 teaspoon of ground cinnamon
Extra: a metal cookie cutter (10 cm ø)
Mix the butter, sugar, salt and egg together well. Mix the baking powder with the flour and sieve over the butter mixture. Knead the dough briefly. Leave to rest under a cloth for 1 hour at room temperature. Melt the light syrup, the caster sugar and the butter in a small saucepan until all the sugar is dissolved.
Add the ground cinnamon and stir well. Leave to simmer until the mixture thickens, and then allow it to cool slightly.
Sprinkle some flour onto a clean work surface and roll the dough out evenly until 1 to 2mm thick. With a metal cutter, cut 10 cm diameter circles out and lay them on a baking tray covered with baking paper. Bake the biscuits in a pre-heated oven at 170˚C for 10-13 minutes until golden brown.
They will initially become a little thicker but will then collapse and turn brown. Remove the biscuits from the oven. Take one biscuit, smear with the syrup, put a second biscuit on top and press together lightly. Repeat until all the biscuits have been used, and then lay them on a baking rack to cool down. In an airtight container they will stay crunchy for days—but they’ll probably all get eaten before then!