Sounds good.  I'm just wondering if the food processor grinds the oats a bit too powdery though?  I've always made it in a saucepan, melting the butter, sugar and syrup, then stirring in the oats before baking.  Maybe I'll try your way next time I make it!

Hello, questions from an ignoramus who thought flapjacks was another name for pikelets/drop scones.
How hot is the oven? How big is the tray? How thick is it when it goes in? How thick is it when it comes out. Then what do you do with it?

JoyYamDaisy, I normally bake flapjacks in my 26cm-long ceramic oven dish.  You want it a good inch thick, so they stay a little gooey.  Leave to cool in the dish, then cut into squares.  Line the dish with baking parchment or they can me a 'mare to get out.  Then: you eat!  Good as a portable snack.

I Wiki'd flapjacks as I was curious to their international names and counterparts:
In the UK, a flapjack is a tray bake (or bar cookie) made from rolled oats, fat (typically butter), brown sugar and usually Golden syrup or honey. As well as being baked at home, they are widely available in shops, ready-packaged, often with extra ingredients such as chocolate, dried fruit, nuts, yoghurt and toffee pieces or coatings, either as individual servings or full unsliced trayfuls. Flapjacks are not a cake, but a lot of people consider them as such, they are usually an alternative to a biscuit (cookie) or cake, and textures range from soft and moist to dry and crisp. Because of the high levels of fat and calories in the original version, some 'diet' versions are available with lower fat and calorie content. Similar products are known in Australia as 'muesli bars'.

Thanks for the info Anna, I will try them!

In this part of the word, flapjacks are pancakes so I was a bit puzzled when I started reading the recipes.