A classic Dutch snack, stroopwafels are two thin dough waffles filled with decadent caramel.
For the dough, rub the flour and butter together in a large bowl until it resembles breadcrumbs. Add the yeast, cinnamon and sugar and mix together.
Slowly pour in the warm water until the dough starts coming together, then add the egg. Finally add the salt and knead the dough for 1–2 minutes into a soft ball. Cover and leave to rest for 30 minutes.
For the caramel, melt the sugar and the butter, stirring slowly over a low heat, until the sugar has dissolved. Add the cinnamon and golden syrup and continue stirring until the caramel gently bubbles. When the caramel is creamy and all the sugar has melted, stir in the vanilla extract. Keep warm.
Divide the dough into 12 equal pieces. Roll into small balls and cover with a damp cloth to prevent them drying out.
Heat the greased waffle cone machine. Place 1 dough ball in the middle, press down the top lid and bake for 1–2 minutes until dark golden and puffed up. Remove from the machine and place on a chopping board.
Working quickly, while the waffle is still hot, cut the waffle into a circle using the 10cm round metal cutter, then slice it horizontally in half.
Place a generous tablespoon of caramel on the bottom waffle half. Top with the other waffle half and gently push down, until the caramel spreads to the edges. Place on a wire rack to cool, then repeat until you have used up all the dough balls.