Dutch Stroopwafels Syrup Waffles

Ingredients

• For the Caramel Waffle Cookies:
• 1 ounce/25 grams fresh yeast cake
• 1 tablespoon milk (lukewarm)
• 4.4 ounces/125 grams butter (softened, best-quality roomboter )
• 2.6 ounces/75 grams caster sugar (or witte basterdsuiker ; see note below)
• 1 large egg (room temperature, beaten)
• 8.8 ounces/250 grams cake flour (Dutch cake flour or zeeuwse bloem ; see note below)
• Pinch salt
• 1 teaspoon butter (or as needed to grease the cookie sheet and waffle iron)
• For the Filling:
• 4.6 ounces/200 grams molasses (Dutch molasses syrup or keukenstroop ; see note below)
• 4.4 ounces/125 grams brown sugar (or bruine basterdsuiker; see note below)
• 3.5 ounces/100 grams butter (best-quality roomboter )
• 1 teaspoon cinnamon

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