California Farm Ice Cream Wafers and Stroop Wafers
Ice cream wafers are smaller and thinner than waffles, made with a flatter cast iron mold, and the wafer dough is made to be more cookie like. We make a lot at once, they freeze well.
Stroop wafers are an Old World delicacy, instead of icecream, a caramel filling is used. Great gift item.
California Farm Ice Cream Wafers and Stroop Wafers
Ice cream wafers are smaller and thinner than waffles, made with a flatter cast iron mold, and the wafer dough is made to be more cookie like. We make a lot at once, they freeze well.
Stroop wafers are an Old World delicacy, instead of icecream, a caramel filling is used. Great gift item.
Open in Cookpad AppSteps
- 1
Make the waferdough: Whip the egg. Melt the stick of salted butter. Mix 2 Tbs demarrata sugar with butter, cool, add to whipped egg, add 6 heaping tablespoons of cake flour, dough mix will be firm, add peppermint schnapps. Wrap in plastic wrap. Chill till butter dough is solid.
- 2
Heat the wafer iron slowly. Spray with olive oil. When hot, test heat by baking a teaspoon of dough, should be perfect golden when baked two minutes each side. Take wafer iron off the flame, remove wafer, reheat, repeat.
- 3
Spray heated iron with olive oil. To make 4 wafers, use four tablespoons of dough, bake two minutes each side.
- 4
Stroop waffels or wafers can be made with two wafers, brushed with a caramel mix that gets semi hard. Make the mix: heat molasses, brown sugar, butter, cinnamon till sugar is dissolved, cool to 140F degrees, brush two wafers with the caramel mix, glue together, cool. For a more traditional method,
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