A lovely cake mix with crunchy cookies and the wonderful taste of Dutch ‘stroopwafel’ (caramel-waffle).

Preparations: all ingredients need to be at room temperature. Preheat the oven to 160°C (convection oven 140°C). Put 400 grams of the mixture, 200 grams of butter, 3,5 eggs (175 grams) and 35 ml water in a bowl and mix on low speed for 4 minutes to a smooth batter. Grease a 10 inch/24 cm loaf mould or a 8 inch/20 cm round baking pan. Pour the batter into the pan and bake the cake in the preheated oven for approximately 70 minutes until golden.

To make cupcakes line a muffin pan with (approx. 20) paper baking cups and half fill the cups with batter. Bake at 180°C (convection oven 160°C) for approximately 18 minutes.

Ingredients: sugar, wheat flour, dried glucose syrup, vegetable fat (palm, shea, sunflower, turnip), leavening agents: E450, E500, emulsifiers: E472b (palm), E477 (palm), E322 (soy), salt, herbs and spices (cinnamon), skimmed milk powder, preservative: E202, thickener: E415, burnt sugar, flavor (milk), colour: E160b. For allergens see ingredients in bold. This product is certified Halal.

Contains 400 g.