- 100 gr caster sugar
- 150 gr butter
- 1/2 egg
- 10 ml milk
- 300 gr flour
- 2 gr cinnamon
- 5 gr yeast or baking powder
- 4 gr salt

- 200 gr cane-sugar syrup
- 100 gr caster sugar
- 100 gr butter
- 1 gr cinamon

If cane sugar syrup is not available replace with 200gr sugar and a bit of:
- fruit sugar, gelatine, water and lemon juice to avoid crystallisation of the stroop

Preparation

Waffle
Mix the sugar with the eggs, flower, cinnamon, salt and the butter sliced in pieces. Dissolve the yeast in the milk which is luke warm and add it to the mixture. All the ingredients should be luke warm, to ensure that the yeast is activated. Let it stand for about 30 minutes to 1 hour. Make small balls of dough. The size of the balls depends on the thickness of your waffle maker. Usually they are between 20 and 30 grams

Preheat the waffle iron. Place a dough ball on the iron and close the iron. Bake the waffle in about 45 to 60 seconds. 
Slice the waffle in two thin waffles and spread the waffle with stroop. Then replace the top of the waffle on top. The slicing of the waffle has to be done immediately after it is baked, if you wait a bit, it will be impossible to slice.

In case the waffles are too thin, it will be impossible to split the waffle, so then you can simply use two waffles and place them on top of each other.

Stroop
Heat the sugar and cane-sugar syrup mixture to 140 degrees and let it simmer for at least 10 minutes to start the caramelisation process. Let it cool down a bit and add the butter (careful: adding butter to a hot mixture may bubble up and you might burn yourself) . Mix it well and add the cinnamon. In case you can not get hold of cane sugar syrup, you can use brown sugar and add a gelatine water mixture to avoid crystallisation of the syrup. If the syrup still crystallizes, you can also add a bit of lemon juice or honey or more butter.

To check the right viscosity of the stroop, you can take out a bit of the stroop and drop it on a cold surface. Make sure that when cooled down, the stroop is almost as solid as a toffee. If thestroop is too liquid, simply let it simmer for a bit longer to evaporate the water. If it is too chewy, you can add a tiny bit of water.

When smearing the stroop on the waffle, the stroop needs to be warmed up to the right temperature, between 60 and 80 degrees, depending on the viscosity of the stroop. It should be easy to smear and not be too liquid, otherwise the stroop will drip out of the waffle before you can eat it.

Let the waffle cool down a bit and then you can enjoy...