Mini Bakewell Flapjacks

If you love a traditional Bakewell tart but want something quicker, oatier, and snack-sized, you’re going to love these Mini Bakewell Flapjacks – Episode 3 in my Mini British Bakes series.

They’ve got all the nostalgic flavour — cherry jam, almondy richness, and a hint of sweetness — wrapped up in a soft, chewy oat flapjack base. They're the ultimate British bake remix, and they’re about to become a staple in your kitchen.

Why Mini? Because small bakes = big wins!

Mini bakes are:

• Fun to make and super speedy to bake

• Perfectly portioned for lunchboxes, party trays, or snacking

• Great for batch baking and freezing

• Ideal if you love trying flavour twists in small batches

These flapjacks bake in just 15–20 minutes and are easy to customise. They’re cute, chewy, and absolutely irresistible.

Make It Your Own – Custom Flapjack Flavours

✔️ Jam it up – Cherry is classic, but raspberry or blackcurrant works beautifully
✔️ Add a crunch – Sprinkle flaked almonds on top before baking
✔️ Gluten-free? – Use certified GF oats
✔️ No dairy? – Use vegan butter and maple syrup
✔️ Want extra sweetness? – Add an glacé cherry for added effect

These little bakes pack huge flavour. Whether you're after a nostalgic treat or a sweet snack with substance, this recipe hits every note.

Bakewell Flapjacks: Why It Just Works

Bakewell and flapjack might not seem like an obvious match — but oh, they are. The nutty almond essence of a Bakewell tart pairs perfectly with the caramel warmth of a flapjack base. Add jam and a sprinkle of flaked almonds, and you’ve got something soft, chewy, and ridiculously moreish.

This recipe gives you all that Bakewell energy — without rolling pastry, blind baking, or making frangipane. It’s a shortcut with no compromise on flavour.

Easy Swaps to Make It Yours

Whether you're baking for picky eaters, dietary needs, or just because you love an experiment, this recipe is super adaptable:

Jam Switches

• Raspberry = classic

• Cherry = Bakewell bliss

• Apricot = surprisingly good

• Strawberry or blackcurrant = yes, please

Make It Vegan

• Use a plant-based butter

• Sub golden syrup for maple or agave

Get Creative

• Add white chocolate chips

• Drizzle with almond icing once cool

• Swap in orange zest for a citrusy twist

 

Mini Bakewell Flapjacks

These Mini Bakewell Flapjacks are that joy in bite-sized form — a brilliant mash-up of two British icons: the hearty oat flapjack and the much-loved Bakewell tart. Imagine chewy, golden oats sweetened with a touch of syrup, laced with almond extract and finished with a sticky raspberry jam centre. All the Bakewell vibes, but in soft, snackable rounds. No pastry. No fuss. No fork required.

Makes 12 mini flapjacks

Ingredients

• 125g rolled oats

• 75g unsalted butter (or plant-based spread)

• 50g light brown sugar

• 2 tbsp golden syrup (or maple syrup)

• ½ tsp almond extract

• 2 tbsp ground almonds

• 3 tbsp cherry jam

• 100g icing sugar, sifted + a few tablespoons water

• 1 tbsp flaked almonds (optional, for topping)

Method

1. Preheat oven to 180°C (160°C fan) / 350°F / Gas Mark 4.

2. Grease and line a round mini muffin tin, or circular silicone moulds.

3. In a saucepan, melt the butter, sugar, and golden syrup over low heat until smooth.

4. Remove from heat and stir in oats, ground almonds, and almond extract. Mix well to coat.

5. Spoon a teaspoon of the mixture into each mould or section of the tin.

6. Add ½ tsp of jam into the centre of each and top with a little more oat mixture to cover. Press down gently.

7. Bake for 15–20 minutes, until golden and just set.

8. Cool in tin, then lift out carefully – they’ll firm up as they cool.

9. Make your icing while the flapjacks cool by mixing the icing sugar (sifted) with a little water. You want a thick but pourable consistency.

10. Pour over the top of the flapjacks and sprinkle with flaked almonds.

Storage & Freezing Tips

• Store in an airtight container for up to 5 days

• Freeze in layers with baking paper between — defrost at room temp

Tip: They actually taste even better the next day, once they’ve settled and softened a little.

Non-Stick Tips:

If You're Using a Mini Muffin Tin (12-hole or similar):

Best Option: Paper Liners

• Use mini cupcake or muffin cases.

• They’re non-stick, catch the jam, and make cleanup easy.

• Bonus: they look cute for serving or gifting.

No Liners? Try This DIY Method:

1. Cut small strips or squares of baking parchment — roughly 3x10cm.

2. Press them into the tin in a cross shape so the ends stick out (like tabs).

3. Grease underneath to help them stick and prevent movement.

4. Once baked and cooled, use the parchment tabs to lift them out.