2 Cups All Purpose Flour
1/3 Cup Granulated Sugar
1 Tablespoon Whole Flax Seeds, Ground
1/2 Teaspoon Baking Soda
Pinch Ground Cinnamon
6 Tablespoons Margarine, Melted
2/3 Cup Water
1 Teaspoon Vanilla Extract
3/4 Cup Dark Brown Sugar, Firmly Packed
1/4 Cup Non-Dairy Margarine
3 Tablespoons Golden Syrup or Maple Syrup
1/4 Teaspoon Ground Cinnamon
Begin heating you your pizzelle maker first, because the batter comes together very fast. Set out a wire rack to accommodate the finished wafers while you're at it.
Sift together the flour, sugar, ground flax, baking soda, and cinnamon in a large bowl, whisking lightly to combine. Mix the margarine, water, and vanilla briefly in a second container before pouring into the dry ingredients. Stir just enough to bring the batter together without any lumps.
Very lightly grease each side of the pizzelle iron. I like to use a small cookie scoop to ensure even sizes of all of my wafer cookies, but you can also just measure out about 2 - 3 teaspoons of batter per wafel. Try placing it slightly off-center on the iron, just above the middle, because the action of smushing the top iron down tends to spread it outwards. After securing the lid (usually there's a latch, which I recommend employing for the thinnest, most even wafers) bake for about 30 - 60 seconds, until golden brown. Quickly pry the cookies loose with a thin metal spatula and transfer to your wire rack. Though floppy at first, they will continue to crisp up as they cool. Repeat with the remaining batter.
Once you have all of the cookies ready and waiting, you can move on to the filling. In a saucepan, stir together and boil the brown sugar, margarine, syrup, and cinnamon, until them mixture reaches the soft ball stage (234-240 degrees.) Immediately remove from the heat and waste no time in filling your wafers.
To assemble, spread 1 - 2 teaspoons of the warm caramel syrup over one of the crisp wafer cookies, and top with a second. Be somewhat sparing, as a little bit covers much more than you'd expect, and it tends to squish out the sides if you over-fill. Let cool completely before enjoying.
Makes Approximately 20 - 24 Wafers; 10 - 12 Finished Stroopwafels
©Hannah Kaminsky http://www.bittersweetblog.com