When I was at Uni in a town called Lund in the south of Sweden I worked part-time as a waitress at this small hotel in the countryside. It is a lovely manor house and had recently been made into a hotel and restaurant business when I started to work there. The three chefs were great and created lovely food from local produce. The house could be quite cold in the winter and the warmest place was of course around the stoves in the kitchen. We used to stand there a lot drinking hot cocoa or Jerusalem artichoke soup, try a bit of this and a bit of that.
And every year in December we would open up the big banquet room as a temporary restaurant for the julbord, basically a Christmas themed smorgasbord. There was enormous amounts of food here, from pickled herrings, to Christmas ham, homemade sausages and of course a sweet section to finish it all off with. People always went mad coming here, both with the food and the snaps (much needed to help digest the food). I remember of course trying most things we served, but not all in one go as our guests. And this peanut butter flapjack is a recipe I kindly asked one of the chefs for. I haven’t made it for years and was surprised how nice it is, now that I made it again.
Chewy, soft and crunchy – all at the same time. With a hint of peanut butter and a layer of chocolate on top. Sounds nice, doesn’t it?!
Peanut butter flapjack
50 ml caster sugar
50 ml syrup
250 ml cornflakes
75 g smooth peanut butter
75 g dark chocolate
Bring the sugar and syrup to a boil. Take away from the heat and add peanut butter and cornflakes. Spread out onto parchment paper in a tin. Leave to cool in the fridge. Melt the chocolate over boiling water and spread on top of the flapjack. Let it set and cut into squares.