The Stroopwafel originated in the city of Gouda in the Netherlands. It was initially known as the 'poor man's biscuit' because it was made from bakery scraps. Bakers would collect leftover breadcrumbs and dough fragments, sweeten them with cinnamon and syrup, and press them in a waffle iron. The result was two thin, crispy waffle layers held together by a center of 'stroop' (syrup). For decades, stroopwafels were only found in Gouda, but they became a national favorite in the 19th century. A popular way to eat them is to place the waffle over a steaming cup of coffee or tea; the steam softens the syrup and warms the cookie, making it pliable and gooey.