Stroopwafel is the Dutch word for “treacle waffle” or “syrup waffle” which is a type of cookie made from two, round, thin crisp layers of waffle with caramel-cinnamon syrup filling in the middle that are traditionally eaten by the Dutch with tea or coffee. Stroopwafels were first made during the late 1700’s in Gouda, a city in the western Netherlands, in the province of South Holland by bakers making a waffle that contained leftover bread, cake and cookie crumbs sweetened with syrup. According to some culinary historians, Gerard Kamphuisen, a baker who opened his shop in 1810, is credited with inventing the stroopwafel and the oldest known recipe on record appeared in 1840. Since the waffles were made from scraps and crumbs they were very cheap, and were also known as “poor cakes”. By the late 1800’s, there were about 100 stroopwafel makers in Gouda, which until about 1870 was the only city in which they were made. In the late 1800’s and early 1900’s, stroopwafel factories appeared and by the early 60's there were 17 factories in Gouda, some of them are still open. Stroopwafel dough is made from butter, eggs, brown sugar, yeast, milk and flour. The dough is formed into balls and cooked in a waffle iron. After the stroopwafel is removed from the waffle iron, while it is still hot; it is cut in half and syrup made with butter, brown sugar and cinnamon is spread on both halves and it is glued back together.