The Dutch stroopwafel, or syrup waffle, is a cookie that is unique to the Netherlands, and has been eaten in the country for centuries.
The history of this delicacy dates back to 1784, when a baker from the town of Gouda baked a waffle using old crumbs and spices, and filled it with syrup. Because it was made with leftovers, the stroopwafel was, at the time, a popular pastry among the poor and only known in Gouda.
Today, every bakery in Gouda has its own particular recipe for these delicious sweet waffles. Stroopwafels are made with two thin crispy waffles, filled and glued together with a special caramel syrup.
The best way to eat a stroopwafel is at room temperature, or gently warmed up over a hot cup of coffee or tea.