S'more Stroopwafels


Take the classic Dutch stroopwafels to a whole new level of excellence. Stuffed with silky chocolate sauce and oozing marshmallows, they may be the best thing to come out of 2020.

  1. To form the dough, combine the flour and butter together in a large bowl with your hands until it resembles breadcrumbs. Add the yeast, cinnamon and sugar then mix well.
  2. Next, slowly pour in the warm water while mixing until a dough forms and then add the egg and salt.
  3. Knead for 1-2 minutes until you have a soft ball. Cover and leave to rest for 30 minutes.
  4. To make the caramel, melt the sugar and butter on a low heat in a saucepan. Stir slowly until the sugar has fully dissolved.
  5. Add the cinnamon and golden syrup, stirring until the mixture bubbles.
  6. Once all the sugar has melted and the caramel is thick and creamy, stir in the vanilla extract. Keep warm until you assemble the stroopwafels.
  7. Divide the dough into 12 equal pieces. Roll each piece into a ball and cover with a damp tea towel.
  8. Heat and grease your waffle cone machine. Place 1 dough ball in the centre, press down firmly and cook for 1-2 minutes until golden brown.
  9. Transfer the waffle to a board, and while it’s still hot, cut it with a 10cm round cutter. Then slice the waffle in half horizontally.
  10. Add a heaped tablespoon of caramel on the bottom waffle half then place the other half on top. Gentle press down until the caramel spreads to the edges.
  11. Let the waffle cool on a wire rack and repeat with the remaining dough balls.
  12. To assemble, take a warm stroopwafel and generously cover one side in melted chocolate.
  13. Add a lightly toasted marshmallow and then another stroopwafel on top to form a stroopwafel sandwich. Squeeze together lightly and enjoy!


Prep time: 20 Minutes

Cook time: 50 Minutes (+ 30 Minutes Rising Time)

Serves: 12

  • 300g plain flour

  • 65g unsalted butter, softened

  • 7g fast-action dried yeast

  • ½ tsp ground cinnamon

  • 65g caster sugar

  • 65ml warm water

  • 1 large egg

  • Pinch of salt

  • 150g chocolate (milk or dark), melted

  • 12 large marshmallows

  • For the caramel:

  • 200g light brown soft sugar

  • 100g unsalted butter

  • 1 tsp ground cinnamon

  • 5 tbsp golden syrup

  • 1 tbsp vanilla extract