Vegan Spulendor Stroopkoeken

🛒 Ingredients

• #Cookie Dough;
• 170 g vegan block butter, softened.. 100 g caster sugar.. 1 tsp pure vanilla extract
• ½ tsp lemon zest.. 280 g plain all‑purpose flour.. 1 tbsp cornstarch
• ¼ tsp fine sea salt.. 1–2 tbsp plant milk, only if needed
• #Caramel Syrup Filling;
• 150 g coconut sugar or brown sugar.. 100 g golden syrup or maple syrup.. 80 g full‑fat coconut cream
• 2 tbsp vegan butter.. 1 tsp vanilla extract.. ¼ tsp fine sea salt
• ½ tsp ground cinnamon (optional, traditional touch)

👩‍🍳 Instructions

1. 1

   Make cookie dough: Cream softened vegan butter and sugar together until pale and fluffy — about 2–3 minutes. Add vanilla and lemon zest; mix well. Sift in flour, cornstarch, and salt. Mix gently until a smooth dough forms — add a teaspoon of plant milk only if too dry. Shape into a disc, wrap, and chill for 30 minutes.

2. 2

   Bake cookies: Preheat oven to 170 °C (340 °F). Roll dough out to 4–5 mm thickness on floured surface. Cut out even rounds using a 6–7 cm cutter. Place on parchment‑lined trays. Bake 10–12 minutes until edges are just pale golden. They will feel soft — firm up as they cool. Let cool completely on the tray.

3. 3

   Make caramel filling: Combine sugar, syrup, coconut cream, and vegan butter in a saucepan over medium heat. Stir until sugar dissolves, then bring to a gentle simmer. Cook, stirring often, for 8–10 minutes until thickened and registers 110 °C (230 °F) on a candy thermometer. Remove from heat, stir in vanilla, salt, and cinnamon. Let cool slightly — it will thicken as it cools.

4. 4

   Assemble: Spoon about 1 teaspoon of warm caramel onto the flat side of one cookie round. Press a second cookie gently on top — let a little caramel ooze out neatly. Smooth the edges if desired.

5. 5

   Set & finish: Leave cookies at cool room temperature for 1 hour so the caramel sets firmly. Dust with a pinch of fine sugar or sea salt flakes before serving. Store in an airtight container — best enjoyed within 4–5 days.