The Cookie Crumb Experiment

May 2, 2009 Maruchan No comments exist

Saturday, May 2nd, 2009

The original stroopwafel, which was invented in Gouda around 1784 was actually made of cookie crumbs that were left over from the daily baking of cookies by a bakery in Gouda. The stroopwafel was supposed to be a poor man’s treat. With the growing popularity of the stroopwafel, the flour dough stroopwafel recipe was later invented.

When baking stroopwafels, they are usually cut with a round cutter, which is exactly 8.5cm in circumference. Currently I am using between 23gr and 25gr per cookie, so the round cutter inherently will create a lot of cookie crumbs.

The image on the right shows the left over cookie crumbs. I collected them over the week, while experimenting with different recipes. In the Netherlands, the stroopwafel vendors are selling these cookie crumbs for €0.50 per bag, including some stroop.

I am not selling my stoopwafels yet, so I have no use for the cookie crumbs at the moment. So I decided to make genuine stroopwafels from the left over crumbs.

First of all, I put the crumbs in a blender and turned them into smooth little crumbs. Then I had to figure out what to add. I considered the crumbs a replacement of the flour and added the same amount of egg per weight and half the amount of butter. I had to add about about 20% of flour to get a smooth dough. I left the dough standing for one hour and kneaded it again, after which I started roling ping pong balls for baking. The dough was too crumby…

So, I put it in the kneader for another 10 minutes and voila… A smooth dough…

Baking the cookies was easy, it cooked at the right temperature of 180 degrees at about 45 seconds. However,  the resulting cookie was slightly too crumby, so I will need to find a substance that can bind the dough better… The taste of the cookie was good, but perhaps the dough was a bit too fatty and quite some butter was left on the waffle maker after baking two or three cookies.

Pricewise, the cost per cookie went down by 50%. If I can find a good way to bind the dough

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