Stroopwafel

Method

Make the waffle dough by rubbing 100g butter into 250g flour, then mix in 75g caster sugar, 1 egg yolk and salt until a firm dough forms. Chill for 30 minutes. Meanwhile, prepare the filling by creaming 150g softened butter with 150g light muscovado sugar, then stir in 100ml golden syrup, 2 tsp cinnamon, 0.5 tsp cloves and 0.25 tsp nutmeg until well combined. Roll out the dough between two sheets of baking paper to 3mm thickness and cut into squares to fit your stroopwafel iron. Heat the iron and cook each waffle until golden brown on both sides, approximately 1-2 minutes per side. Immediately sandwich two warm waffles together with a generous layer of the spiced caramel filling, then press gently. Allow to cool slightly before serving; the filling will set as it cools.