"The Netherlands' most famous biscuit: two thin wafers with caramel inside. Place it on a hot coffee cup for one minute. The steam softens the caramel. Eat it immediately."
About Stroopwafel
The Netherlands' most famous biscuit and its most exported sweet — two thin round wafers of butter-baked dough sandwiched around a layer of caramel syrup; invented in Gouda in 1810 by baker Gerard Kamphuisen; placed on top of a hot cup of coffee or tea for a minute so the steam softens the caramel to a sticky, flowing centre; the airport stroopwafel is an international comfort object.
Stroopwafel — a staple of Netherlands's cuisine
The Netherlands' most famous biscuit and its most exported confection: two thin round wafers of butter-baked dough sandwiched around a layer of caramel syrup. Invented in Gouda in 1810 by baker Gerard Kamphuisen. Placed on top of a hot cup of coffee or tea for exactly one minute — the steam softens the caramel to a sticky, flowing centre.
This is the correct eating method and it produces a result entirely different from eating the stroopwafel cold — the caramel goes from firm to molten, the wafer softens at the base. Airport stroopwafels, eaten cold from the packet, give an incomplete picture of what the biscuit is.
What to Expect
At a Gouda market stall the stroopwafel is still slightly warm from the iron. The caramel is soft. You fold it slightly and bite from the edge. The caramel flows. Airport stroopwafels don't prepare you for this.
Why Try It
Stroopwafel is Dutch food culture's most internationally visible product — and the steam method is the version worth knowing.
Insider Tips
Place it on the coffee cup for exactly 60–90 seconds. Less and the caramel stays firm; more and it gets too soft.
Albert Heijn (Dutch supermarket) stocks the best supermarket versions — Daelmans is the benchmark brand.
Visit the stroopwafel shop at Gouda's Markt for the freshly made version.
