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Last year, I got to visit Amsterdam for the first time in over a decade. I had it in mind to do all the traditional things, but I hadn’t booked a waffle-making class. At least, I hadn’t until I wound up with a spare three hour block before my reservations at Zoldering. With that in mind, I started to search for something I could do with that time. Luckily, Get Your Guide came in handy and I was able to get a last minute booking for a Stroopwafel making class.

The workshop takes place downtown in the Albert Cuyp Market location. If you book something during the day, you’ll be able to peruse the market before or after. Because I was using it to bridge between the rest of my day and dinner, the market had already closed by the time I got there.

The task information will tell you to arrive ten minutes early. However, it’s likely that the group ahead of you will still be working. In our case, they actually went over the time. There’s also limited seating, so if you’ve been on your feet a lot, you can be a little flexible with that start time. The class is standing for the duration, too. Make sure your feet are prepared.

Once you’re inside, the first step is putting on a branded apron. Then, it’s right into the making of the stroopwafels! First, you receive the pre-packaged mix, which blends together with the water to a precise weight. If you’re curious and want to make the mix at home, they did have the recipe on the wall (see below). In terms of taste, I personally find stroopwafel to be an acquired taste. It’s not sweet on its own at all — which is why it needs that caramel on the inside.

The two guides in the workshop will actually explain the history of the cookie and how it evolved to need the caramel because on its own, it wasn’t liked at all. As they explain, you’ll be moving on from mixing to kneading. There’s a very specific consistency they’re after and the guides will circulate to check that you’ve managed to achieve it.

For this class, you’ve been given enough two to make dough stroopwafels, but you’ll want to weigh them out to make sure you divide your dough equally.

I went to Europe in August in the middle of a heatwave. I bring this up because the shop where they do this class doesn’t have air conditioning. It means two things — one, that you’ll sweat a lot through this. Two, the waffles you make may not set. Because of this, I recommend not putting too thick a layer of chocolate on them.

Actually pressing and cooking the dough is your next step. There are only two stations for the whole class, so you may need to be patient. After you receive a demonstration of how to press the dough and add the caramel (thinly slicing your little dough pancake open to get the caramel inside), you get your turn. Once you finish the two, then you can go to the decoration station to coat them in chocolate and toppings (like sprinkles and chocolate curls).

I strongly recommend a thin layer of chocolate because it takes a while to set. The concept of the workshop is that you’ll have one stroopwafel to eat and one to take home with you. They even give you little bags with stickers. I was very proud of mine, but as you can see in the picture below, it didn’t have enough time to set even though I waited to bag it until the last minute.

Personally, I find that even with the caramel and chocolate, these aren’t sweet enough for my liking. Then again, I’m not a fan of waffles in most circumstances, so that might be clouding my judgment as well.

Before you leave, there’s one more treat — a certificate of excellence to tell the world that you did the class. This is the size of a full sheet of paper, so you might end up folding it if you don’t bring something big enough. It’s still a fun little souvenir on top of the food. The instructors will ask for you to review the experience (and there is a chance for a tip), but then you’ll be released out to explore the rest of Amsterdam.

Want to try your hand at the Dutch classic and enjoy a stroopwafel? Check out the website to see what times are available for your next Amsterdam trip!

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