Est. in Granny's kitchen Granny Bakes Recipes from the tin

Every card, in no particular order

The recipe tin

Rummage by type, or flick to a divider to see what Granny was baking in a particular decade.

Eggs, flour and a handwritten recipe card on a wooden board
Eggs, flour, and a card

Photo: ams67, CC0 1.0

Scottish Shortbread Heirlooms Biscuits Scottish Shortbread Three ingredients and patience. Buttery, sandy and snapped in half to share. 20 minsEasy Pale gold. Never brown. Viennese Whirls 1960s Biscuits Viennese Whirls Piped rosettes of melt-in-the-mouth butter biscuit, sandwiched with buttercream and a dab of jam. 15 minsMedium Soft butter or no swirl Florentines 1960s Biscuits Florentines Lacy, chewy discs of almonds and glacé cherries with a wavy chocolate back. Made for passing round with the after-dinner coffee. 10 minsMedium Only 6 per tray! Ginger Nuts Heirlooms Biscuits Ginger Nuts Crackle-topped, snappy and fiery with ginger. Made for dunking, and strong enough to survive it. 12 minsEasy One tray at a time Anzac Biscuits 1940s Biscuits Anzac Biscuits Chewy oat and coconut biscuits made without a single egg. Wartime baking at its most resourceful. 12 minsEasy No eggs needed Millionaire's Shortbread 1970s Biscuits Millionaire's Shortbread Shortbread base, thick soft caramel and a snap of chocolate on top. Three layers of pure luxury. 25 minsMedium KEEP STIRRING Jammy Heart Biscuits 1970s Biscuits Jammy Heart Biscuits Two crumbly shortbread rounds sandwiched with jam, with a heart cut out of the top so the jam shows through. 12 minsEasy Warm the jam