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 500 grams of the mixture, 250 grams of butter, 4 large eggs (approx. 220 grams) and 3 tablespoons of water in a bowl and mix on low speed for 4 minutes to a smooth batter. Grease and flour 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.