Simple Cooking with Recipe California Farm Ice Cream Wafers and Stroop Wafers All-Time Favorite

Ingredients for California Farm Ice Cream Wafers and Stroop Wafers

1. 1 stick Salted grassfed Butter, melted
2. 2 Tbs Demerara Sugar
3. 1 Large Whipped Fresh Farm Egg
4. 6 Heaping Tbs Cake Flour to absorb the butter egg mix
5. 1 Mozambi lime juice and zest
6. 1 Capful peppermint schnapps
7. Olive oil spray
8. For the stroop waffle filling:
9. 1 cup molasses
10. 1/2 cup brown sugar
11. 1/4 cup molten unsalted butter
12. 1/2 Tsp cinnamon powder
13. Equipment : Rome type traditional cast iron flat wafer iron, olive oil sprayer
14. Cost: pennies

Cooking Instructions for making California Farm Ice Cream Wafers and Stroop Wafers

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, mix dough is 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 more details, see referenced recipe.

California Farm Stroopwafel Cookies