Ingredients
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Method
- 1
Mix the flour, caster sugar, yeast and cinnamon in a bowl. Rub in the softened butter, then stir in the egg and warm milk to make a soft dough. Knead for 3 minutes.
- 2
Cover and leave in a warm place for 30 minutes, until puffy.
30 min - 3
Divide into 12 balls of about 35 g each. Heat a pizzelle or stroopwafel iron (or a small flat waffle iron) until hot.
- 4
Press one ball in the iron for 40 to 60 seconds, until golden and the steam stops. While still hot and soft, trim to a neat 8 cm round with a cutter, then split in half sideways with a sharp knife. Repeat with the rest.
0 min 45 s - 5
Melt the butter, brown sugar, golden syrup and cinnamon in a pan. Bubble gently for 3 minutes, stirring, until glossy and thick like caramel.
3 min - 6
Spread a spoon of warm caramel over one half, sandwich with another and press. Cool for 10 minutes to set. They keep for 5 days in a tin.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.