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Fruit Caviar - Molecular Gastronomy
They are a bit crunchy, but they do get chewier the older they get.Unfortunately this isn't my Dad's, he hasn't made them in years so I'm not even sure if he remembers his old recipe, this is just a recipe that I found and modified to taste better (and later to make it dairy free),
Oh ok,I don't normally use that much plastic anyway so I didn't really think of it.
I'm a bit confused,how does it do that?
It is a waffle cone iron, you can probably find one at Stokes or somewhere like that,The problem with putting seeds or nuts in the dough is that it would make it inconsistent and get caught in the iron.you're probably right about the sweetened cream or something but part of the personality and the goodness of stroopwafels is how chewy they are and that's from the caramel in the centre.And I might put the other recipes on, I am not sure yet 😊
Try looking for a waffle cone iron, We actually found ours at a hardware store😂
Yes it is,You can just use water or milk if you prefer.
It is actually great if it gets a little more hot because then they are more chewy,I like to heat it up to in between 235° and 240°
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