This recipe was adapted from: tjek.nu/r/4xKP

Update 3/17/17

Sad news, friends! Inawera has decided to discontinue INW (Yummy Classics) Waffle, and after several attempts to substitute it with other flavors, I cannot find one that doesn't change the profile dramatically. Therefore, I cannot recommend that you mix this recipe up if you don't already have INW Waffle on hand.

With that in mind, I politely request that you don't rate this recipe if you are unable to mix it up 1:1 because I am aware of your dissatisfaction with edited versions, and I share it.

I can't believe that a single ingredient mixed at such a low percentage has such an impact on the overall outcome, but it does. It literally makes this recipe what it is.

Let's hope that Inawera comes out with a suitable V2 really soon, and when they do, I'll be the first to try it out and report back any changes to this recipe.

And now, a moment of silence for our fallen homie, INW Waffle. May he rip in peace.

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WTF is Stroopwafel? If you've never had a stroopwafel, I highly recommend hunting some down. It's a cookie from the Netherlands that smushes a thick, decadently sweet layer of syrup between two ultra thin, chewy waffles that is “baked” on a special waffle iron. The name is Dutch for “syrup waffle”. Like most things, there is an entire subreddit dedicated to these delicious bastards. Oddly, though, a very hard to find juice recipe.

As soon as I started DIY, I picked some up from a few different bakeries for “research purposes”, because this was a mix I knew I wanted to make. Assembling what I considered the right ingredients to mix it, however, took a bit longer.

Here's a breakdown of the recipe.

The "Wafel" - Too soft to really be classified as a cookie, but too dense to be considered "cakey", I really felt like the hard part would be nailing down the waffle part of the stroopwafel. There's no snap and no crumb to replicate. What you want is all bendy and al dente with no leavening; a thing your teeth slowly and satisfyingly sink into until you break through to the gooey, sugary syrup of the filling.

INW Waffle & Biscuit: used at fairly low percentages so these are more accents to the cookie. Careful with that INW Waffle! This recipe literally weighs in at a single (but full) drop (in a 15ml batch), because that stuff is intense! It's also perfect for this recipe, because, it's providing the very necessary iron-cooked taste of the waffle, so, just a whiff. The INW Biscuit is just adding a slightly drier, crisper note to the real cookie body, which is...
CAP Sugar Cookie: This is a nice, soft, malleable cookie base that stands to serve as a believable stroopwafel foundation. Without the Biscuit & Waffle, however, it just wouldn't work here.
FA Bourbon Vanilla & FLV Rich Cinnamon: These are *my* flourishes, because I cannot imagine a cookie base without some vanilla, and FA Bourbon Vanilla holds up the bakery-vanilla end of that deal here. The FLV Rich Cinnamon, another single-drop ingredient (again, in a 15ml batch), and can totally be omitted, but, when you see the filling going on here, why would you? It's a *really* nice touch, and so low it's more of a sensation than a flavor.

The "Stroop" - The filling has the texture of semi-crystallized raw hone