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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.

Photographs: Myburgh Du Plessis
Food Assistant: Bianca Strydom

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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