In which city and century did bakers develop the Stroopwafel using leftover batter?
Answer
Gouda in the 19th century.
The creation of the *Stroopwafel*, arguably the most internationally recognized Dutch dessert, originated in the city of Gouda during the 19th century. The initial innovation was born out of necessity and thriftiness, as bakers sought an economical use for leftover dough by pressing together thin layers of baked waffle batter. These layers are then sealed together with a sticky, sweet syrup known as *stroop*. The ideal way to consume this treat involves having it made hot and fresh so that the caramel filling achieves a perfectly warm and gooey consistency. This historical baking origin in Gouda contrasts with other famous regional items, such as the *Oliebollen*, which are seasonal winter treats.
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