Easy Air Fryer Flapjacks
16 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 225 g Butter
- 100 g Demerara Sugar
- 100 g Light Brown Sugar
- 5 tbsp Golden Syrup (or use honey)
- 360 g Oats (rolled porridge oats)
- 1 tsp Vanilla Extract
Method
- Preheat the air fryer to 160°C (320°F) and set the timer for 20 minutes. Grease and line a suitable baking tin with nonstick baking paper. I use a 20cm (8") square tin in my air fryer, but you may need to use a different size tin. You can also use a firm sided silicone tin, provided it fits inside your air fryer (please note silicone does not conduct heat in quite the same way as metal, so the flapjacks may take a few minutes longer to cook).
- In a large saucepan, melt the butter, sugars and golden syrup together on a low heat, mixing with a wooden spoon to prevent it from sticking to the bottom of the pan. Do not allow the mixture to boil. Boiling can dissolve and cook the sugars too much, producing hard flapjacks once cooled.
- Stir in the vanilla extract, followed by the rolled oats. Mix thoroughly until every oat is evenly coated in the buttery syrup mixture.
- Spoon the mixture into the lined tin and spread it into an even layer. Press it down firmly with the back of a spoon or spatula, making sure to compact the mixture right into the corners and edges. Place the tin in the air fryer and cook for 16-20 minutes. Cook for 16 minutes if you like your flapjacks extra soft and chewy, 20 minutes for a firmer texture with crispier edges, or 18 minutes for the perfect balance of chewy centres and lightly golden edges (our family's favourite!). Start checking after 15 minutes, as cooking times can vary slightly depending on your air fryer model and how powerful it is. The flapjacks are ready when the edges are lightly golden and the centre is just set but still feels slightly soft-it will firm up as it cools.💡 Pro Tip - The flapjacks are ready when the edges are lightly golden and the centre no longer appears wet. The middle should still feel slightly soft when gently pressed.
- Allow the flapjack to cool in the tin for at least 2 hours (preferably overnight), before cutting them into squares with a sharp knife.