Gluten Free Stroopwafels (Dutch syrup wafers)

A family tradition for as long as I can remember.  My mom brought a stroopwafel iron home from Holland and has been using it for years.  She even made enough of the wafers to serve to our guests at our wedding in 1978.  For years I tried to mimic my mom's recipe and no matter what her's are always best. They taste great and her's were always perfectly formed - something we are still working on!  This year because I was short on butter I used margarine in the dough and butter in the filling.  These ended up being much closer to hers - for some reason the margarine made the wafer part crisper than the butter did.  I have a feeling that is what she used because at home we always baked with margarine as I was growing up.
Gluten Free Stroop Wafels
13/4 cup white rice flour
1/4 cup sweet rice flour
3/4  teaspoon cinnamon
1/4 teaspoon salt
1/4 cup plus 2 tablespoons brown sugar
1/4 cup margarine
1 large egg
1-2 more large eggs
up to 2 tablespoons milk if needed to make dough softer.
Method:
Using a mixer cream the sugar and margarine together.  Mix in 1 egg.  Sift the dry ingredients together and stir in.  Add one more egg.  Mix well. Stir in an additional egg .  Should be like cookie dough.  If required add a little milk to soften the dough.
Syrup
1 cup corn syrup
1/2 lb of butter
2 1/2 cups brown sugar
1 teaspoon cinnamon.  Heat and stir until butter is melted and sugar is dissolved.  Cool a little before using.  If it gets too stiff then warm up a little in the microwave.

Mine are not so nice and round so I trim them while hot with a round biscuit cutter

Heat your stroopwafel iron setting the dial to #3.  Once hot place a 1" ball of dough on iron.  Close iron and let cook until the steam stops and the wafer is golden brown.  Quickly slice in half (try not to burn your fingers!) with a sharp thin bladed knife - I use a filleting knife.  Spread about 1 tablespoon syrup on wafer and cover with other half of wafer.  Place on baking sheet.  Freeze on baking sheet and then stack 6 to a pile and wrap tightly in plastic wrap - this prevents them from separating while in the freezer.

As you can see there is a nice layer of syrup in between.