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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.
- 250 g oats
- 125 g butter or margarine
- 125 g brown sugar
- 3 tbsps golden syrup
- 1/2 tsp vanilla extract
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.
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 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.
Products I use when making my individual flapjacks:
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