Description
Internationally, Gouda (pronounced 'how da') is more known for its cheese, but in the Netherlands itself, the sought after specialty is the "Goudse Waffel": a sandwich of 2 very thin round waffles and treacle. More generally this is called a "stroop waffel" Dutch for syrup waffle.
Method
Like all things, these are best made fresh. The waffle starts as a bit of buttery dough smaller thatn a golfball pressed in a special hot iron. The treacle (or sometimes caramel or honey) is spread in between two of these and preferable served hot with even hotter tea or coffee.
A big street market in Holland (the Hague and the Albert Cuypmarkt in Amsterdam for sure) will usually have a stand selling fresh piping hot stroop waffelen. This is a wonderful experience particularly on a typically Dutch windy and rainy day.
There seem to be several commercial producers around Gouda itself, but the ones you see in the tourist shops there have artificial ingredients. They seem to be available online. There are organic varieties available in specialty shops, and are every bit as good or even better than "the original".
History
The Belgians and Dutch and even Germans argue about the true history of their various types of waffles. I am not sure how they came to be associated with Gouda. (Any clues are very well appreciated. Please leave a comment.)
Exported througout the world and available in many specialty shops including online.
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