No trip to Amsterdam would be complete without sampling one of the Netherlands' most famous delicacies. As you walk through Amsterdam’s open-air markets, all you have to do is follow your nose and you’ll stumble across a stall selling freshly baked stroopwafels. The waffle cookies are filled with a layer of caramel, which softens when warmed up over a hot cup of tea, coffee or chocolate. If you’re sitting at home and you want to recreate a little piece of Amsterdam, check out how to make authentic Dutch stroopwafels.

Makes 20

For the dough

• 500 grams (1.1 lb)  flour  
• 2 teaspoons active dry yeast
• 1 teaspoon ground cinnamon
• 150 grams (5.3 oz) sugar
• 125 grams (4.4 oz) unsalted butter
• 100 ml (3.4 fl oz) warm water
• 2 large eggs
• Pinch of salt

Mix the flour, yeast, cinnamon and sugar. Rub small pieces of butter into the flour until it resembles small peas. Slowly pour in the warm water and knead for several minutes. Add the eggs one at a time. Finally, throw in a pinch of salt and knead the dough for a minute or two until all the ingredients are well blended. Wrap in plastic cling film and rest for 30 minutes.

For the caramel

• 150 grams (5.3 oz) light brown sugar
• 125 grams (4.4 oz) unsalted butter
• 1 teaspoon ground cinnamon
• 5 tablespoons pancake syrup (maple syrup will do)
• 1 tablespoon vanilla extract

Melt the sugar and the butter together, stirring slowly over a low heat. Add the cinnamon and the pancake syrup and continue to stir until the caramel comes together and slowly bubbles. Make sure all the sugar has dissolved, then add the vanilla extract and stir it in. Keep the caramel warm once you’ve finished - you’ll need it in a second.

To assemble your waffles

Divide the dough into 20 equal pieces, and roll each one into a small ball. Cover and rest on the counter.

Heat your waffle cone machine or your pizzelle iron according to instructions. Place one dough ball in the middle, press down the top lid and bake each waffle for approximately 40 seconds.

Now you have to work fast. As long as the waffle cookie is hot, it's pliable. The moment it cools, it will break, so make sure you have all the items you need within reach.

With a sharp, serrated knife, slice the cookie horizontally into two parts. Place a generous size dollop of caramel in the middle, replace the top and gently push down on it so that the caramel spreads. Place on a rack to cool.

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Our challenge to you is to try and make them all without eating the ingredients as you go.

Don’t forget to share your pictures of your homemade stroopwafels on social media and tag us in them so we can see!

Recipe from holland.com/global/tourism/information/general/traditional-food/stroopwafels-1.htm