Name: Stroopwafels with Caramel Filling
Cook time: 2 min
Yield: 18
Ingredients: 1 1/4 cups all-purpose flour; 1/4 teaspoon salt; 2 large eggs, room temperature; 3/4 cup granulated sugar; 1/2 teaspoon lemon extract; 2 teaspoons vanilla extract; 1/3 cup melted cooled butter; 1/4 cup water; 1 tablespoon light corn syrup; 1 cup granulated sugar; 1 tablespoon butter; scraped seeds of 1 vanilla bean; 1/3 cup heavy cream

Method

12 steps

Whisk together the dry ingredients: 1 1/4 cups all-purpose flour and 1/4 teaspoon salt.
Whisk 2 large eggs until frothy, then add 3/4 cup granulated sugar, 1/2 teaspoon lemon extract, and 2 teaspoons vanilla extract, mixing well.
Add 1/3 cup melted cooled butter to the egg mixture and combine.
Transfer the batter to a pastry bag fitted with a half-inch round tip.
Pipe a 2-inch circle of batter onto a heated waffle iron and cook for about 1.5 minutes until golden brown.
Remove the waffle and immediately cut with a 3.5-inch biscuit cutter.
Repeat with remaining batter to make approximately 18 cookies.
To prepare caramel filling, combine 1/4 cup water, 1 tablespoon light corn syrup, and 1 cup granulated sugar in a heavy gauge pan over high heat.
Bring to a boil without stirring, brushing down sides with water if crystallization occurs.
Add 1 tablespoon butter, scraped seeds of 1 vanilla bean, 1/4 teaspoon salt, and 1/3 cup heavy cream, stirring in slowly.
Cook until the caramel reaches a deep golden color, then transfer to a bowl and cool.
Spread caramel on every other waffle cookie, then sandwich with another cookie to form a sandwich.

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