Name: Individual flapjacks
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 250 g oats; 125 g butter (or margarine); 125 g brown sugar; 3 tbsps golden syrup; 1/2 tsp vanilla extract

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This is a super simple flapjack recipe to make individual flapjacks. With the use of my food processor, it is ready to go in the oven in a matter of minutes. I love simple recipes.

I always seem to make a huge amount of mess when baking so this leaves me more time to clean up! Also, by using gluten-free oats this can be suitable for gluten-free recipe lovers too. Scroll down for my individual flapjacks recipe.

Ingredients for flapjacks without a food processor:

250g oats

125 butter (or margarine)

125g brown sugar

3 tbsps of golden syrup

1/2 tsp vanilla extract

A look in my organised pantry showing food & baking ingredients and text overlay that says organising the kitchen.

Method for individual flapjacks:

Combine all of the ingredients together. You can do this by hand or you can use a food processor if you want. I have a post on uses for your food processor that can give you some other tips on things you can use your food processor for.

Place the mixture into an individual baking tin. I don’t bother with butter or spray oil because this mixture is well oiled.

Bake at 180C (gas mark 4) for 14-16 minutes. The flapjacks should be springy to the touch but still solid.

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Use a palette knife to remove from the tin and place on to a cooling rack to cool.

Once cooled decorate with your choice of melted dark, milk or white chocolate. Alternatively you can dip the flapjacks in chocolate to make chocolate dipped flapjacks.

How to make individual flapjacks:

Individual flapjacks

Course Dessert

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 12 flapjacks

Calories 172 kcal

Ingredients

250 g oats
125 g butter or margarine
125 g brown sugar
3 tbsps golden syrup
1/2 tsp vanilla extract

Instructions

Combine the ingredients together, either by hand or in a food processor. If using a food processor then lightly pulse.
Place the mixture into the individual flapjack tin. I don’t use butter or grease first as this mixture is well oiled.
Bake at 180C (gas mark 4) for 14-16 minutes. They should still be springy when done but also solid.
Then use a palette knife to remove them carefully from the tin.
Decorate with melted dark and white chocolate or any topping of your choice.

Note: All calorie information is for demonstration purposes only and is based on the specific uncooked ingredients that I used when creating the recipe.

These flapjacks freeze well, with or without the chocolate on the top, and would be delicious with a ganache spread over the top after baking but before removing from the tin. I freeze mine wrapped in cling film and defrost for several hours or overnight in the fridge. These are ideal for taking on a picnic, popping into your lunchbox in the morning before work or just enjoying at home as a treat. Best of all they defrost in just an hour or so.

Can you freeze flapjack? Can flapjacks be frozen? Can I freeze flapjack?

Yes! Freezing flapjacks is really simple. I freeze mine in a freezable storage box that is airtight and just remove one as needed. They take about 30 minutes to defrost and are good for 2-3 months at least. You could individually wrap them if need be too.

How to store homemade flapjacks:

I love to just use an airtight container and keep them for 3-4 days. They don’t last long in our home anyway but they’re definitely still fresh 3-4 days after baking as long as they are stored promptly after cooling.