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  • Easy
  • 10 minutes
  • 20 minutes


  • for the stroopwafels:
  • 1/2 cup warm water
  • 10 g dried yeast
  • 480 g flour
  • 230 g butter, melted
  • 1/2 t mixed spice
  • 100 g sugar
  • 2 free-range eggs
  • for the caramel:
  • 125 g ginger biscuits
  • 1/3 cup water
  • 1/4 t ground cinnamon
  • 1/4 t mixed spice
  • 2 T golden syrup
  • 1/2 cup coconut oil

Cooking Instructions

1. To make the stroopwafels, combine the warm water and yeast, then allow to stand for 5 minutes. Place the remaining ingredients into the bowl of an electric mixer, then combine using the dough hook attachment. Knead until smooth. Cover with a clean tea towel and set aside.
2. To make the caramel, blend the ginger biscuits, water, cinnamon, mixed spice and syrup until smooth. Transfer to a saucepan and cook over a low heat until bubbling and smooth.
3. Transfer to a blender and add the coconut oil, then blend until thick. Place a piece of clingwrap directly onto the surface of the caramel and chill for 15 minutes.
4. Roll out the dough to a thickness of 1 cm. Heat a pan over a medium heat, then cut the dough into circles using a teacup or cookie cutter. Place a piece of baking paper on both sides of the dough circle and cook in the pan using another pan to press it down. Alternatively, use a toasted sandwich maker. Repeat with the remaining dough.
5. Cut in half and fill with the caramel. Serve with hot tea or coffee.

Find more biscuit recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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