0:00:02 > 0:00:04Welcome to our second visit to the Bake Off tent.
0:00:04 > 0:00:05Last week we did cake.
0:00:05 > 0:00:08Who knows what Paul and Mary have up their little sleeves this time.
0:00:08 > 0:00:12- I'm not sure I would like to eat anything that has been up Paul's sleeve.- No, no way.- No.
0:00:12 > 0:00:15Inside that tent we have 11 bakers raring to go
0:00:15 > 0:00:17and three fantastic challenges ahead of them.
0:00:17 > 0:00:19It can only mean one thing - welcome...
0:00:19 > 0:00:22BOTH: To The Great British Bake Off.
0:00:22 > 0:00:26Last week, 12 new bakers entered the tent for the first time.
0:00:26 > 0:00:28We know how to bake, don't we?
0:00:28 > 0:00:30We do. Only thing we know.
0:00:30 > 0:00:32While there was success for some...
0:00:32 > 0:00:34That taste - fantastic.
0:00:34 > 0:00:36..there was misery for others.
0:00:36 > 0:00:38Oh, no, it's split.
0:00:38 > 0:00:40Nancy executed exemplary miniature cakes...
0:00:40 > 0:00:44What perfection. A sheer joy to look at.
0:00:44 > 0:00:47..and was crowned this year's first Star Baker.
0:00:47 > 0:00:48APPLAUSE
0:00:48 > 0:00:52But Claire had one disaster too many.
0:00:52 > 0:00:53Absolutely no idea.
0:00:53 > 0:00:57'And she was the first to leave the Bake Off tent.'
0:00:57 > 0:00:59You'll be very missed, love. You're a real cracker, you are.
0:00:59 > 0:01:01This week it's biscuit week.
0:01:01 > 0:01:04Please can you say to me, "That's a cracker".
0:01:04 > 0:01:05- That's a cracker.- Good.
0:01:05 > 0:01:07'The bakers face savoury biscuits...'
0:01:07 > 0:01:10Essentially this is a biscuit iron maiden.
0:01:10 > 0:01:12'..an exacting technical...'
0:01:12 > 0:01:15I thought, add up ingredients, divide by 18. Does that make sense?
0:01:15 > 0:01:18'..and a Showstopper in need of a very steady hand.'
0:01:18 > 0:01:20Ah-ha.
0:01:21 > 0:01:23Yes!
0:01:53 > 0:01:55Right, er...
0:01:55 > 0:01:57Oh, it says, "Time to bin your comedy partner,
0:01:57 > 0:01:59"she's only dragging you down'.
0:01:59 > 0:02:05Ah, "Beware of the middle-aged lady on your right eating biscuits."
0:02:05 > 0:02:07It's biscuit week.
0:02:13 > 0:02:18Welcome back, bakers. It's your second weekend in the tent.
0:02:18 > 0:02:22Jordan, don't look worried yet. Now, welcome to biscuit week.
0:02:22 > 0:02:25Paul and Mary would love you to make...
0:02:25 > 0:02:28# Savoury biscuits I'm going to sing it
0:02:28 > 0:02:30# Savoury biscuits... #
0:02:30 > 0:02:33Sorry. 36 savoury biscuits, please, ladies and gents.
0:02:33 > 0:02:36You can make any biscuit you like. Any flavour you like.
0:02:36 > 0:02:40It's got to go with cheese. Underneath cheese. Atop cheese.
0:02:40 > 0:02:42Alongside cheese. I don't care.
0:02:42 > 0:02:45It's got to be cheesier than an ABBA tribute band at a fondue all-night bash.
0:02:45 > 0:02:49- So, you've got two hours. On your marks...- Get set...- Bake!
0:02:56 > 0:02:58These are big sunflower seeds!
0:03:01 > 0:03:03It's one thing making, you know,
0:03:03 > 0:03:06three or four biscuits for a dinner party.
0:03:06 > 0:03:08When you've been asked to make 36, that is very tricky.
0:03:08 > 0:03:11Because each biscuit has to be consistent.
0:03:11 > 0:03:13So not only the size has to be consistent,
0:03:13 > 0:03:15but also the bake and the colour.
0:03:15 > 0:03:19If it's digestive biscuit, it should have a nice crumble.
0:03:19 > 0:03:23If it's a sort of water biscuit, it should snap and be firm.
0:03:23 > 0:03:27It has to be the best of its type, because we are very fussy.
0:03:27 > 0:03:30I've got a commanding view this time.
0:03:30 > 0:03:33Last time, I was at the front last week. Better here.
0:03:33 > 0:03:35I can see what's going on.
0:03:35 > 0:03:38- Good morning, Jordan. - Good morning. How are we all?
0:03:38 > 0:03:41Your savoury biscuits - what have you decided to do?
0:03:41 > 0:03:44I'm going for a sourdough chilli cheese.
0:03:44 > 0:03:46Yorick is my sourdough yeast.
0:03:46 > 0:03:48As in, "Alas, poor Yorick! I knew him, Horatio"?
0:03:48 > 0:03:50Horatio. Yes, indeed.
0:03:50 > 0:03:53- Can I have a quick look? - Feel free. He's potent.
0:03:53 > 0:03:55- You love Yorick, don't you? - I have a great passion.
0:03:55 > 0:03:58You're very close to Yorick.
0:03:58 > 0:04:01He's a friend who provides far more than pretty much everyone else.
0:04:01 > 0:04:03Jordan's an IT manager and has been baking for seven years.
0:04:03 > 0:04:06He loves to experiment with flavours
0:04:06 > 0:04:07and his fiery biscuits
0:04:07 > 0:04:09combine three different chillies -
0:04:09 > 0:04:11Arbol, Cascabel and Chipotle.
0:04:11 > 0:04:13I really, really like Mexican food.
0:04:13 > 0:04:15I sort of get a bit obsessive over my chillies.
0:04:15 > 0:04:18I have tried various different chillies at home,
0:04:18 > 0:04:21because I was worried about scaring Mary Berry.
0:04:21 > 0:04:25My husband said to me the other night, "What's for supper?"
0:04:25 > 0:04:28I said, "Well, I thought about steak and ale pie
0:04:28 > 0:04:32"but you're having rye and fennel biscuits."
0:04:32 > 0:04:37Nancy's family regularly enjoy the fruits of her baking.
0:04:37 > 0:04:42Today she's making a crumbly rye flour and fennel biscuit.
0:04:42 > 0:04:45- I'm a little bit worried about the fennel.- Yeah.
0:04:45 > 0:04:49When I practised at home, I used three heaped teaspoons
0:04:49 > 0:04:50and that was spot-on.
0:04:50 > 0:04:53But think it was probably out of date.
0:04:53 > 0:04:55Right. Does that make it...?
0:04:55 > 0:04:58- That makes the taste weaker, though, if it's out of date?- Yeah.
0:04:58 > 0:05:02And it loses its colour. I bet yours is grey.
0:05:02 > 0:05:06Yeah. My herbs are all grey. Sell-by 2002, most of them.
0:05:06 > 0:05:10Today I'm baking za'atar and fig biscuits.
0:05:10 > 0:05:14Za'atar is like a Middle Eastern blend of spices and herbs.
0:05:14 > 0:05:19Iain's exotic bakes go down well on his construction site.
0:05:19 > 0:05:23Today he's adding oatmeal and fig to his za'atar biscuits.
0:05:23 > 0:05:27Fig tends to be quite chewy, so would you expect it to bend or snap?
0:05:27 > 0:05:29A bit of both. It does bend and does...
0:05:29 > 0:05:32- You're covering yourself. - Cover the bases.
0:05:32 > 0:05:33That's handy.
0:05:33 > 0:05:35- It is chewy, erm... - It's a bendy snap.
0:05:35 > 0:05:37..but it does have a bit of a snap.
0:05:37 > 0:05:38Not like a cracker.
0:05:38 > 0:05:41Please can you say to me, Iain, "That's a cracker"?
0:05:41 > 0:05:42- That's a cracker.- Good.
0:05:42 > 0:05:45Biscuits usually have a short texture and so don't require
0:05:45 > 0:05:49much kneading, but Enwezor's is an unusual biscuit.
0:05:49 > 0:05:54It only takes five minutes to develop the gluten so it doesn't tear so much.
0:05:54 > 0:05:58Enwezor manages to make all his bakes with his four young children.
0:05:58 > 0:06:01His healthy pumpkin and sunflower seed cracker biscuits
0:06:01 > 0:06:04are made using three types of flour.
0:06:04 > 0:06:08It's half-white flour, half-rye and wholemeal flour.
0:06:08 > 0:06:12It's not quite as elastic as white flour but it has a lovely flavour.
0:06:12 > 0:06:16I'm just kneading it gently for 30 seconds.
0:06:16 > 0:06:19It matters hugely how much you knead it for,
0:06:19 > 0:06:23because if you work it too much it can be very tough.
0:06:23 > 0:06:27Kate bakes at home with her five-year-old daughter Eloise.
0:06:27 > 0:06:32Her signature shortbread biscuits are flavoured with Parmesan and apple.
0:06:32 > 0:06:34The biscuits are baked with the apple on top,
0:06:34 > 0:06:38but they're very thin otherwise they add too much moisture to the biscuits.
0:06:41 > 0:06:44- Hello.- Morning. - Hello, Luis.- Hi, are you all right?
0:06:44 > 0:06:45What are you up to right now?
0:06:45 > 0:06:48At the moment I'm just bringing my dough together,
0:06:48 > 0:06:49which is quite a crumbly dough.
0:06:49 > 0:06:51Is this because you're re-rolling it?
0:06:51 > 0:06:53No, it's crumbly by nature.
0:06:53 > 0:06:56It's more of an oat and wholemeal biscuit, so...
0:06:56 > 0:06:58- Ooh, we haven't had any of those yet.- OK, cool.
0:06:58 > 0:07:00Luis grew up in Stockport,
0:07:00 > 0:07:03but his Spanish heritage influences his baking.
0:07:03 > 0:07:06His oatmeal biscuits are flavoured with sweet paprika,
0:07:06 > 0:07:08rosemary and black olives.
0:07:08 > 0:07:11Were they olives in oil or brine?
0:07:11 > 0:07:13Brine, yeah.
0:07:13 > 0:07:15Because I don't want to add oil to my mixture, so...
0:07:15 > 0:07:18And I really dried them as well, you know,
0:07:18 > 0:07:20so the mixture doesn't go too sticky.
0:07:22 > 0:07:25Rolling the dough to an even thickness
0:07:25 > 0:07:27is essential to ensure a consistent bake
0:07:27 > 0:07:30across all 36 biscuits.
0:07:32 > 0:07:34I'm exhausted!
0:07:34 > 0:07:38Ooh, a lovely smell here, Chetna. Tell us about your savoury biscuits.
0:07:38 > 0:07:42I'm making fenugreek and carom seed crackers. Like water biscuits.
0:07:42 > 0:07:46Chetna grew up in India and her traditional family recipes
0:07:46 > 0:07:48influence much of her baking.
0:07:48 > 0:07:53Her spice-infused crackers are each rolled individually.
0:07:53 > 0:07:55Is this something that's been passed down?
0:07:55 > 0:07:57Yes, these are my mum's recipe.
0:07:57 > 0:07:59She always has a box of these at home.
0:07:59 > 0:08:02Once one goes the other just magically appears.
0:08:02 > 0:08:05You're confident they're all going to be equal size and shape?
0:08:05 > 0:08:06Yes, I am, yeah.
0:08:06 > 0:08:10Diana is the only baker not making a traditional biscuit dough.
0:08:10 > 0:08:14Instead, she's using a pastry mix.
0:08:14 > 0:08:18I've chosen to make Parmesan and chive triangles.
0:08:18 > 0:08:21Because it's something I do make on quite a regular basis.
0:08:21 > 0:08:25Diana's been baking for her family for 60 years.
0:08:25 > 0:08:29Today she's adding home-grown chives to her Parmesan pastry triangles.
0:08:29 > 0:08:32It seems a simple thing, but I didn't realise how much time
0:08:32 > 0:08:35it was going to take with the restings.
0:08:35 > 0:08:38You have thyme in there as well? Hey! You see!
0:08:38 > 0:08:41That's probably the worst pun we've ever had on this show,
0:08:41 > 0:08:43and that's saying something.
0:08:45 > 0:08:50OK, bakers, you're halfway through your cheesy challenge. Gouda for you!
0:08:52 > 0:08:54Cut out some biscuits now.
0:08:54 > 0:09:00Norman is the only baker bravely not adding any flavour at all to his biscuits.
0:09:00 > 0:09:03If you opt to bake something simple I think it has to be good.
0:09:03 > 0:09:07These might be at the bottom of the list as far as taste is
0:09:07 > 0:09:09concerned, but I like them.
0:09:09 > 0:09:13Norman's farthing biscuits are made simply with flour, butter and lard.
0:09:13 > 0:09:15He learnt to bake at school
0:09:15 > 0:09:18before joining the Merchant Navy at the age of 17.
0:09:18 > 0:09:19You have an air of calm about you.
0:09:19 > 0:09:22Do you think that's related to the fact you've had...
0:09:22 > 0:09:23It's all a bluff.
0:09:23 > 0:09:25- ..military training?- No, no.
0:09:25 > 0:09:29It's not gone unnoticed you have been doing a little bit of semaphore in your free time.
0:09:29 > 0:09:33- I was teaching them last night. - So, how would you semaphore "bake", for example?
0:09:33 > 0:09:34- It's B...- B.
0:09:34 > 0:09:35- A...- A.
0:09:35 > 0:09:36- K...- K.
0:09:36 > 0:09:38and E.
0:09:38 > 0:09:40You've just made that one up!
0:09:40 > 0:09:43- No, I didn't! - Absolutely made that one up.
0:09:43 > 0:09:46It's so long since I learnt it. I was 15 when I learnt this, you know.
0:09:46 > 0:09:47But K is the same as E. Hang on. B, A...
0:09:47 > 0:09:50That's when they used to tell me, "Straighten your arm out!"
0:09:50 > 0:09:53And it never straightened, you see, because I broke it.
0:09:53 > 0:09:54HE LAUGHS
0:09:56 > 0:09:59My dog has actually eaten a whole tray of these.
0:09:59 > 0:10:02I left them on the side, went out of the kitchen,
0:10:02 > 0:10:04came back in and they're all gone.
0:10:04 > 0:10:06And my dog was just sat there like...
0:10:06 > 0:10:08Martha is just 17
0:10:08 > 0:10:10and lives with her mischievous dog, Alfie,
0:10:10 > 0:10:12and her sister, mum and dad.
0:10:12 > 0:10:14Today she's making caramelised onion
0:10:14 > 0:10:16and goat's cheese sandwich biscuits
0:10:16 > 0:10:17- Sandwich biscuits?- Yes.
0:10:17 > 0:10:19- You've got to therefore make an awful lot.- I know.
0:10:19 > 0:10:2172.
0:10:21 > 0:10:25- 72 biscuits.- And so it won't be crisp-crunch if they have got a filling.
0:10:25 > 0:10:27No, because it's going to have a cheese in the middle.
0:10:27 > 0:10:30I've got some softer goats' cheese in the middle.
0:10:30 > 0:10:32I work on a cheese counter in a supermarket,
0:10:32 > 0:10:38so I have to spend my Saturday afternoons just staring at cheese.
0:10:38 > 0:10:41These crackers are my father-in-law's favourite crackers.
0:10:41 > 0:10:43He is a real cheese eater.
0:10:43 > 0:10:46Richard works in the family building firm,
0:10:46 > 0:10:48and his colleagues have been enjoying
0:10:48 > 0:10:50his poppy seed and rosemary crackers.
0:10:50 > 0:10:53- What I love is you've still got that as well. - I don't even notice any more.
0:10:53 > 0:10:57- Just in case someone comes along and asks you for a quote. - Someone might need measuring up.
0:10:57 > 0:11:00I need measuring up, but wait till I'm at fighting weight.
0:11:00 > 0:11:02I don't need my measurements now, they'd frighten me.
0:11:02 > 0:11:06I'm just stabbing all the biscuits with my fork.
0:11:06 > 0:11:09If you have holes in a biscuit they're less likely to puff up.
0:11:09 > 0:11:11What the hell is that?
0:11:11 > 0:11:14- I commissioned this this week. - Who did you commission it from?
0:11:14 > 0:11:15My husband again.
0:11:15 > 0:11:18I said, "I need something to make them look professional."
0:11:18 > 0:11:20Essentially this is a biscuit iron maiden.
0:11:20 > 0:11:23Right I'm going in with my biscuits.
0:11:23 > 0:11:25OK.
0:11:25 > 0:11:28For every different type of biscuit there's a different
0:11:28 > 0:11:30baking approach.
0:11:35 > 0:11:38Now we watch these like a hawk,
0:11:38 > 0:11:43because 30 seconds, they will go from not done enough to far too done.
0:11:57 > 0:12:02OK, bakers, ten minutes to go. That's the way the cookie crumbles.
0:12:02 > 0:12:04They've cooked rather quickly underneath.
0:12:04 > 0:12:06I don't know why that is, so...
0:12:06 > 0:12:09Anyway, they haven't got a soggy bottom, have they?
0:12:09 > 0:12:15They are not baking evenly, so I'm having to take out odd ones.
0:12:15 > 0:12:20All 36 biscuits should be identical.
0:12:20 > 0:12:24I'm not happy with them. They're going back in for another minute.
0:12:24 > 0:12:29I'm cutting out the crackers now after they've actually baked
0:12:29 > 0:12:30on both sides.
0:12:30 > 0:12:33Perfectly round.
0:12:35 > 0:12:39Maybe another minute. I will turn them round.
0:12:39 > 0:12:44Bakers, that's 30 seconds. 30 seconds left on this challenge.
0:12:44 > 0:12:47I'm up to the wire.
0:12:49 > 0:12:5233, 34, 36.
0:12:56 > 0:12:5736.
0:13:01 > 0:13:03I think I'm just going to pop it on top of there.
0:13:04 > 0:13:06That's it.
0:13:06 > 0:13:07- That's it, bakers.- Well done.
0:13:07 > 0:13:09Sorted.
0:13:09 > 0:13:11HE LAUGHS
0:13:15 > 0:13:17One challenge down.
0:13:17 > 0:13:20Which biscuits will stand up to the judges' scrutiny?
0:13:26 > 0:13:28They certainly have a lovely snap.
0:13:28 > 0:13:30I think that's a very nice,
0:13:30 > 0:13:33flavoursome biscuit to go with cheese.
0:13:33 > 0:13:34It's not overpowering in any way.
0:13:34 > 0:13:37The rosemary, you know, can be quite soapy if you use too much of it.
0:13:37 > 0:13:41But the balance with the biscuit itself is really good.
0:13:41 > 0:13:42Thank you.
0:13:47 > 0:13:49You've got the balance of your chilli right.
0:13:49 > 0:13:53My issue is it tastes burnt.
0:13:53 > 0:13:54It's burnt?!
0:13:54 > 0:13:56Like something has caught.
0:13:56 > 0:13:57Ah!
0:13:57 > 0:14:00It is slightly over-baked, but it still doesn't put me off the biscuit.
0:14:04 > 0:14:08These are really aromatic. They're great, aren't they?
0:14:08 > 0:14:11The flavour from that carom seed as well, gorgeous.
0:14:16 > 0:14:19I think you've got a very uniform bunch.
0:14:19 > 0:14:22And I love the idea of olives in the biscuit.
0:14:22 > 0:14:25I think the flavours are lovely, they really do work together.
0:14:25 > 0:14:28But I think you are three minutes away from perfection.
0:14:31 > 0:14:33What we've got here
0:14:33 > 0:14:35is a lovely colour on that side,
0:14:35 > 0:14:38and then when you twist them round...
0:14:38 > 0:14:39- Yes.- ..They're pale.
0:14:39 > 0:14:42It is irregular. It's not quite evenly baked.
0:14:42 > 0:14:45The idea was good, but it wasn't executed well.
0:14:47 > 0:14:51They look so uniform, like a line of soldiers.
0:14:51 > 0:14:54You've managed to retain a good snap.
0:14:54 > 0:14:57- Very original. I think it's great fun.- Thank you.
0:14:57 > 0:14:58- Well done.- Thanks.
0:15:02 > 0:15:04It looks so perfect. But for me,
0:15:04 > 0:15:07it is a bit soft underneath.
0:15:07 > 0:15:11The moisture of the apple goes into that Parmesan biscuit,
0:15:11 > 0:15:14- giving it a slightly under-baked look.- Yeah.
0:15:14 > 0:15:16I'm debating whether I like them or not.
0:15:16 > 0:15:20- I'm not getting a lot of apple coming through.- Oh!
0:15:23 > 0:15:25I don't know that those flavours go well together.
0:15:25 > 0:15:29I'm questioning the za'atar blend. It is very, very pungent.
0:15:29 > 0:15:34I just think it's gone slightly overboard with those powerful flavours.
0:15:37 > 0:15:40The uniformity is there, because obviously you cut them.
0:15:40 > 0:15:42It's carrying flavour.
0:15:42 > 0:15:44It's not very strong.
0:15:44 > 0:15:46It probably could have done with more of a kick to it,
0:15:46 > 0:15:48but the texture of it is bang-on.
0:15:50 > 0:15:54A very even, pale bake.
0:15:54 > 0:15:57It's breaking like a sort of digestive biscuit.
0:15:57 > 0:16:00The texture is there, the colour is there.
0:16:00 > 0:16:03You've got that exactly right for me.
0:16:07 > 0:16:10It looks a lovely texture when you open it.
0:16:10 > 0:16:13I like that. I like that biscuit a lot. It's very professional.
0:16:13 > 0:16:15I think the recipe, the way you've approached it...
0:16:15 > 0:16:17You could sell those tomorrow.
0:16:17 > 0:16:20I really believe you could sell them tomorrow.
0:16:20 > 0:16:21At a farthing each.
0:16:21 > 0:16:23THEY LAUGH
0:16:23 > 0:16:26I'm very pleased.
0:16:26 > 0:16:28I'll be even more pleased when I talk to my wife
0:16:28 > 0:16:31tonight as she says, "They won't like those biscuits.
0:16:31 > 0:16:33"They're not good enough."
0:16:33 > 0:16:38She'll have to eat her words, and the biscuits.
0:16:38 > 0:16:41I thought the comment about them being over-baked was a bit strange.
0:16:41 > 0:16:42I disagree.
0:16:42 > 0:16:44HE LAUGHS
0:16:44 > 0:16:47I could have done better. I could have done a lot better.
0:16:47 > 0:16:50There we go. Onward and upward.
0:16:53 > 0:16:56You might think of the classic British biscuit as
0:16:56 > 0:16:57the kind you dunk in your tea.
0:16:57 > 0:17:01But what about the unsung hero of the seaside?
0:17:03 > 0:17:07In the early 19th century, at the end of the Napoleonic Wars,
0:17:07 > 0:17:09many Italians moved to British cities
0:17:09 > 0:17:11in search of a better life
0:17:11 > 0:17:14and settled in areas like Ancoats in Manchester.
0:17:14 > 0:17:16They brought with them
0:17:16 > 0:17:18a technique from making Italian ice cream known as gelato.
0:17:18 > 0:17:22Now, that involves boiling milk so that the sugars dissolve.
0:17:22 > 0:17:26You then put it into kind of a wooden basin and hand crank it,
0:17:26 > 0:17:30and it produced the most amazing, smooth, delicious ice cream.
0:17:30 > 0:17:33So the streets were reverberating to the sound of these
0:17:33 > 0:17:35sort of dairy mangles being cranked...?
0:17:35 > 0:17:37"Gelato, gelato." Yes, exactly.
0:17:37 > 0:17:40'The cold cellars of the terraced houses were ideal
0:17:40 > 0:17:41'for churning out this speciality.'
0:17:41 > 0:17:44So how exactly were these ice creams sold?
0:17:44 > 0:17:48The sellers would go round the streets pushing round these
0:17:48 > 0:17:51carts, and they would put it in something called a "penny lick".
0:17:51 > 0:17:54The person who was buying it would lick every last bit, give it
0:17:54 > 0:17:57back to the ice cream seller, who would then sell it to somebody else.
0:17:57 > 0:18:01A penny lick off the street doesn't sound like the most hygienic thing in the world.
0:18:01 > 0:18:04No, there was a dark side to this wonderful craze for gelato,
0:18:04 > 0:18:06and that was the spread of diseases.
0:18:06 > 0:18:09Which is why, in 1899, they were banned.
0:18:09 > 0:18:11- No-one wanted cholera gelato.- No.
0:18:11 > 0:18:14'With the penny lick outlawed, ice cream sellers
0:18:14 > 0:18:16'needed a new way to serve their product.'
0:18:16 > 0:18:19It took an enterprising Italian from Ancoats by the name
0:18:19 > 0:18:22of Antonio Valvona to come to the rescue of the gelato industry,
0:18:22 > 0:18:25bringing a new product to the streets of Manchester that
0:18:25 > 0:18:27would revolutionise the way that ice cream was sold.
0:18:27 > 0:18:30What do you have to do to get a gondola round here?
0:18:30 > 0:18:32'While travelling in Belgium, Valvona
0:18:32 > 0:18:35'saw that instead of being served in penny licks,
0:18:35 > 0:18:37'ice cream was sold in edible cups,
0:18:37 > 0:18:39'so, from his basement in Manchester,
0:18:39 > 0:18:41'he invented the twist cone,
0:18:41 > 0:18:44'a rudimentary version of the cones we know and love today.'
0:18:44 > 0:18:47I've spotted a flaw in the early twist.
0:18:47 > 0:18:48Indeed.
0:18:48 > 0:18:50Yeah. That's a nightmare for people.
0:18:50 > 0:18:54A lot of the early versions of the cones had holes in the bottom
0:18:54 > 0:18:56because they were doing it so quickly.
0:18:56 > 0:19:00But ice cream didn't last long enough for it to run down the hole.
0:19:00 > 0:19:02No. It certainly doesn't in my house.
0:19:02 > 0:19:06'Valvona's twist cone was made from flour, water and treacle batter,
0:19:06 > 0:19:10'poured onto cast-iron plates which were flipped for an even bake.'
0:19:10 > 0:19:13What did they use to shape the twist?
0:19:13 > 0:19:17They used to use a wooden peg, which was maybe a chair leg,
0:19:17 > 0:19:19anything they could get their hands onto.
0:19:19 > 0:19:21Papa's on the old griddle.
0:19:21 > 0:19:24Grandma's working the chair leg, getting that down to a fine point.
0:19:24 > 0:19:26If you'd like to open that up for me...
0:19:26 > 0:19:28SHE GROANS
0:19:28 > 0:19:29Round the chair leg.
0:19:29 > 0:19:32And that's why it was called a twist cone,
0:19:32 > 0:19:34because it twisted round the wooden peg.
0:19:34 > 0:19:36As it cools, it hardens.
0:19:36 > 0:19:39So you'd be left with a small cone.
0:19:39 > 0:19:42Mm-mm. Who needs ice cream on top of that?
0:19:42 > 0:19:46That's going to be delicious. Mm, that is good.
0:19:46 > 0:19:48All of the fun, none of the typhoid.
0:19:56 > 0:19:58'For the second biscuit challenge,
0:19:58 > 0:20:03'the bakers face one of Mary's technically tricky recipes.'
0:20:03 > 0:20:06Bakers, welcome to your biscuit technical challenge.
0:20:06 > 0:20:09Now, it's one of Mary Berry's recipes - she's the one in the
0:20:09 > 0:20:11Blake's 7 jacket just there.
0:20:11 > 0:20:16Right, Pussy Galore, Paul Hollywood, if you would like to leave the tent.
0:20:16 > 0:20:18See you later, Pussy.
0:20:18 > 0:20:22So, today we would like you to make 18 Florentines.
0:20:22 > 0:20:29OK. Mixed reaction. You've got one hour and a quarter.
0:20:29 > 0:20:30On your marks...
0:20:30 > 0:20:32BOTH: Get set and bake!
0:20:40 > 0:20:42ALARM BELL RINGS
0:20:42 > 0:20:44One hour and a quarter. Jeez.
0:20:50 > 0:20:54I've eaten plenty of Florentines but I've never made one so, yeah.
0:20:54 > 0:20:56We'll see what happens.
0:20:58 > 0:21:02I've never made Florentines before. Not made much fancy stuff, really.
0:21:04 > 0:21:06More bread and pies.
0:21:10 > 0:21:14Florentines. Mary, good choice!
0:21:14 > 0:21:17Well, they're pretty tricky to make, really.
0:21:17 > 0:21:19To get absolutely perfect like that.
0:21:19 > 0:21:22They should have a sort of lacy appearance, be delicate.
0:21:22 > 0:21:25The bake should be even,
0:21:25 > 0:21:31and then the chocolate should be evenly distributed.
0:21:31 > 0:21:34It's got a lovely marking underneath. It feels...
0:21:34 > 0:21:36It feels lovely, actually.
0:21:36 > 0:21:39If they have got the chocolate on at the right temperature,
0:21:39 > 0:21:40it doesn't leak through.
0:21:40 > 0:21:43I think it's got a beautiful caramel flavour with the cranberry
0:21:43 > 0:21:45and with the nuts as well.
0:21:45 > 0:21:49As a whole biscuit, I think that's delicious.
0:21:51 > 0:21:57They give you basic instructions, but they don't give exactly
0:21:57 > 0:22:01how much to chop them, how finely to chop the nuts and cranberries.
0:22:01 > 0:22:05Never in my life have I chopped nuts one at a time.
0:22:05 > 0:22:06HE LAUGHS
0:22:06 > 0:22:08But this is Mary Berry's recipe
0:22:08 > 0:22:10and we do not want to upset Miss Mary Berry.
0:22:10 > 0:22:16Mary's Florentine recipe is made by adding fruit and nuts to a caramel dough.
0:22:17 > 0:22:20I've never made caramel with golden syrup which is...
0:22:20 > 0:22:25SHE LAUGHS
0:22:25 > 0:22:28I'm dissolving the sugar and the syrup and the butter together,
0:22:28 > 0:22:31but it mustn't boil.
0:22:35 > 0:22:41It says, "Spoon them by spooning the mixture onto the trays," so...
0:22:41 > 0:22:44I am using a spoon. Which is a good start, isn't it?
0:22:44 > 0:22:47HE LAUGHS
0:22:53 > 0:22:56There isn't much mixture, which is a bit scary.
0:22:56 > 0:22:59If you were making them at home it wouldn't matter
0:22:59 > 0:23:04if you had 12 or 22, but they specify 18 so we have got to get 18.
0:23:04 > 0:23:08Before I start baking them, I need to work out what I'm going to do.
0:23:08 > 0:23:11I'd have thought you cut them out.
0:23:14 > 0:23:16This is where you get your maths wrong.
0:23:16 > 0:23:20I thought, add up ingredients, divide by 18 - does that make sense?
0:23:20 > 0:23:2315 grams.
0:23:28 > 0:23:32These are going to spread a bit, I'm sure, as they bake.
0:23:32 > 0:23:37But it would be really nice if they spread in a nice circle shape.
0:23:37 > 0:23:39OK. We'll give it a throw.
0:23:47 > 0:23:50Into the hands of fate we go.
0:23:55 > 0:23:59Mary's recipe says, "Bake until golden brown,"
0:23:59 > 0:24:02but doesn't stipulate a baking time.
0:24:02 > 0:24:05Seven minutes? Seven minutes.
0:24:05 > 0:24:06Why not?
0:24:11 > 0:24:13Due to the high sugar content,
0:24:13 > 0:24:15the Florentine mixture can burn easily,
0:24:15 > 0:24:18so the bakers need to be really vigilant.
0:24:18 > 0:24:20Just wait and watch, really.
0:24:20 > 0:24:22I don't know how long to bake it for.
0:24:22 > 0:24:24What do you reckon, Richard?
0:24:24 > 0:24:25Keep looking at them.
0:24:25 > 0:24:29I've no idea when they are or aren't done. If they're black, they're overdone.
0:24:29 > 0:24:31They're already golden brown.
0:24:31 > 0:24:33I know, I was going to say it's really difficult
0:24:33 > 0:24:35because the colour is already quite...
0:24:35 > 0:24:36Oh, look, that one's moving!
0:24:40 > 0:24:43So hard to know when they're ready.
0:24:50 > 0:24:53I'm doing it. I'm doing it.
0:24:55 > 0:24:58I think they might be over.
0:24:58 > 0:24:59I hope not.
0:25:05 > 0:25:09Shall I try it? Try and get a round one.
0:25:12 > 0:25:14Trying to make them all perfectly round.
0:25:14 > 0:25:17Not sure if that's right or wrong,
0:25:17 > 0:25:20but I've started so I have to finish.
0:25:22 > 0:25:28Bakers, you have got venti minuti, which is Florentine for "20 minutes," to go.
0:25:28 > 0:25:30(Pretentious.)
0:25:30 > 0:25:32Quick breaking of chocolate.
0:25:32 > 0:25:35All you can see is the timer of the task ticking down.
0:25:35 > 0:25:37Gosh.
0:25:40 > 0:25:43What I'm attempting to do now is temper chocolate.
0:25:43 > 0:25:48So I need to melt this first, get it up to a temperature of 53
0:25:48 > 0:25:52degrees, then I need to put the other chocolate into it.
0:25:52 > 0:25:55The slower you cool it, the more shiny it is.
0:25:55 > 0:25:57I've never really fully understood it.
0:25:57 > 0:26:00I'm trying to learn on the job.
0:26:00 > 0:26:04It says, "Spread one side of each with chocolate
0:26:04 > 0:26:06"and then decorate in classic zigzag," and I'm
0:26:06 > 0:26:09wracking my brains trying to think what the hell does that look like.
0:26:09 > 0:26:12It's really hard to put the chocolate on
0:26:12 > 0:26:14because it's got holes in the biscuit,
0:26:14 > 0:26:17so it's kind of running through a little bit on to my hands.
0:26:17 > 0:26:22The way I'm putting the chocolate seems fine, I think.
0:26:22 > 0:26:25But I'm not 100% sure, let's say that, yeah.
0:26:25 > 0:26:27OK, bakers, five minutes.
0:26:27 > 0:26:30We're just taking off Mary's manacles and she's on her way.
0:26:30 > 0:26:33'The chocolate needs to be slightly set
0:26:33 > 0:26:35'for the zigzag pattern to work.'
0:26:35 > 0:26:38This is my interpretation of a zigzag.
0:26:38 > 0:26:41I think it should be done with a fork
0:26:41 > 0:26:44and it makes a wiggly on the back of it.
0:26:44 > 0:26:46I think that's what I've seen before,
0:26:46 > 0:26:49so it's what I'm going to go with.
0:26:49 > 0:26:53I don't know whether it's piped on top or whether it's with the fork.
0:26:55 > 0:27:01Can't be the fork. I'm just going to go with my instinct.
0:27:01 > 0:27:04Keep those under wraps though...
0:27:04 > 0:27:08- OK.- ..Because, to me, that looks as if you have done that correctly. - Do you think so?
0:27:08 > 0:27:11Yes! It's with a fork! Don't tell anyone!
0:27:11 > 0:27:13I just thought I saw it one time, so I thought I'd recreate it.
0:27:13 > 0:27:16Yes that's exactly it! You've got the ridges!
0:27:22 > 0:27:25Bakers, you've got 20 seconds left.
0:27:38 > 0:27:41That's it. You are out of time!
0:27:41 > 0:27:44Bakers, please bring your Florentines on their plates
0:27:44 > 0:27:47up to your photo.
0:27:47 > 0:27:48Thank you very much.
0:27:53 > 0:27:56Mary and Paul are looking for lacy biscuits
0:27:56 > 0:27:58with an even spread of fruit and nuts,
0:27:58 > 0:28:01topped with tempered chocolate and a perfect zigzag.
0:28:03 > 0:28:07Right, well, here we've got a good-size Florentine.
0:28:07 > 0:28:08Yep.
0:28:08 > 0:28:11We haven't got the classic zigzagging on the bottom.
0:28:11 > 0:28:13Nice and crisp.
0:28:14 > 0:28:18The reason why these are crisp is because they're nice and thin.
0:28:18 > 0:28:21You have got a good amount of ingredients on the top,
0:28:21 > 0:28:23which is nice.
0:28:23 > 0:28:28Beautifully crisp. Some of them have got a nice forking.
0:28:28 > 0:28:31- Yeah.- We've got a lovely zigzag on the bottom here,
0:28:31 > 0:28:33but they are a bit small.
0:28:33 > 0:28:35They're not as crisp.
0:28:35 > 0:28:38Bit clumsy on the top. Chocolate's all right underneath, though.
0:28:38 > 0:28:40But they have got the pattern.
0:28:40 > 0:28:43Even though these are small, they must be crisp.
0:28:43 > 0:28:45And these ARE crisp.
0:28:45 > 0:28:47Somebody has used a cutter...
0:28:47 > 0:28:49Mm.
0:28:49 > 0:28:53..and stamped them out, because they've lost their laciness.
0:28:53 > 0:28:55They should have a sort of lacy pattern.
0:28:55 > 0:28:58These are fairly uniform. Nice bit of chocolate.
0:28:58 > 0:29:02I can hear the crunch as you're eating them.
0:29:02 > 0:29:04Mm. That's not bad that one at all.
0:29:04 > 0:29:07You should turn the Florentine upside-down,
0:29:07 > 0:29:09and that's where you put the chocolate.
0:29:09 > 0:29:12And this one's had the chocolate put on the top.
0:29:12 > 0:29:14They need a bit longer, actually.
0:29:14 > 0:29:15There's no lace in that at all.
0:29:15 > 0:29:17Probably needs to spread it out a little bit more.
0:29:17 > 0:29:19Now, these are minute.
0:29:19 > 0:29:21We haven't got any zigzag pattern on the bottom.
0:29:21 > 0:29:23Looks slightly overdone.
0:29:23 > 0:29:24Over-baked. Over-baked.
0:29:24 > 0:29:25Yeah. Yeah.
0:29:25 > 0:29:28It's not a bad colour. The size is a bit small.
0:29:28 > 0:29:29A very thick layer of chocolate.
0:29:29 > 0:29:31Spread on the top. Bit chewy.
0:29:31 > 0:29:34Mine is thinner. So not all exactly the same size.
0:29:34 > 0:29:36Inconsistent, then.
0:29:36 > 0:29:39A bit of chocolate. Could have done with a bit more.
0:29:39 > 0:29:44Mm. Crispy. But it's a pity the pattern hasn't gone through.
0:29:45 > 0:29:47They look quite nice.
0:29:47 > 0:29:53If they had spread a little more, they would be a little crisper.
0:29:53 > 0:29:59It's now time to find out who has produced the best and the worst biscuits.
0:29:59 > 0:30:04Number 11. These were a little bit over-baked.
0:30:04 > 0:30:07You tried with the decoration, top and bottom.
0:30:07 > 0:30:09But just a bit small.
0:30:09 > 0:30:12Number ten is this one. Chocolate bleeding all the way through.
0:30:12 > 0:30:14And number nine.
0:30:14 > 0:30:19You cut yours out with a cutter and we lost some of the laciness.
0:30:19 > 0:30:20Next is Chetna,
0:30:20 > 0:30:22Diana,
0:30:22 > 0:30:23Jordan,
0:30:23 > 0:30:25Martha,
0:30:25 > 0:30:27Kate, then Luis.
0:30:27 > 0:30:31Number two is this one. Well done.
0:30:31 > 0:30:36And you'll have worked out who number one is. Well done, Richard!
0:30:36 > 0:30:38They are the proper size.
0:30:38 > 0:30:42They were lacy, crisp, and that's how they should be.
0:30:42 > 0:30:44Well done, Richard.
0:30:44 > 0:30:45Congratulations.
0:30:49 > 0:30:52It feels pretty brilliant to come first.
0:30:52 > 0:30:55It doesn't get any worse. There is only 11 people there.
0:30:55 > 0:30:59I started the day by saying I just didn't want to come last.
0:30:59 > 0:31:02I really didn't want to come last. I haven't come last! Wahey!
0:31:02 > 0:31:06I'm kicking myself, because they were actually fine.
0:31:06 > 0:31:09But I cut all the best bits off with my cutter.
0:31:22 > 0:31:24Only one challenge to go before Paul
0:31:24 > 0:31:26and Mary decide who will be Star Baker
0:31:26 > 0:31:28and who will be going home.
0:31:28 > 0:31:32I think we have a group of bakers here who are bakers in their hearts.
0:31:32 > 0:31:35They've been baking at home for many, many years.
0:31:35 > 0:31:38I think Richard did extremely well.
0:31:38 > 0:31:40His biscuit was fantastic.
0:31:40 > 0:31:44But I think you can throw in there Nancy, Luis, Martha.
0:31:44 > 0:31:47- Chetna.- Chetna.
0:31:47 > 0:31:52The ones that are lower down the scale are Iain and Diana.
0:31:52 > 0:31:55Iain struggled in the technical. I don't think his biscuits worked.
0:31:55 > 0:31:57And then you look at Enwezor,
0:31:57 > 0:31:59when he came to the technical he was ninth.
0:31:59 > 0:32:03But, you know, they can pull themselves up. We've seen it happen before.
0:32:03 > 0:32:05They are all very good,
0:32:05 > 0:32:09but there is a rather fiendish little Showstopper coming.
0:32:09 > 0:32:12So, that might just ginge things up a bit.
0:32:12 > 0:32:14- This'll sort them out. - Yeah. I think it might.
0:32:21 > 0:32:25Good morning, bakers. Welcome to this, your Showstopper day.
0:32:25 > 0:32:27Now, today, Paul
0:32:27 > 0:32:33and Mary would like you please to create a 3D biscuit scene.
0:32:33 > 0:32:35A funfair, a wedding,
0:32:35 > 0:32:38a swimming race in the Leatherhead Leisure Centre.
0:32:38 > 0:32:40Anything you want, but it must be made out of biscuit, please.
0:32:40 > 0:32:43All we ask is that they stand up, OK?
0:32:43 > 0:32:45They've got to stand up, which is frankly more than can be
0:32:45 > 0:32:48said for the four of us this evening in the hotel bar.
0:32:48 > 0:32:50Keep your biscuits erect. You've got four hours to do so.
0:32:50 > 0:32:52- On your marks... - Get set!- Bake.
0:33:03 > 0:33:07Just getting all of the ingredients together. Sugar.
0:33:09 > 0:33:12This is a strange challenge.
0:33:12 > 0:33:13The biscuits themselves,
0:33:13 > 0:33:18the major requirement is that they need to be architecturally sound.
0:33:18 > 0:33:22It's down to picking the correct biscuit - you want
0:33:22 > 0:33:24something that is going to be quite rigid.
0:33:24 > 0:33:26But something that tastes good, too.
0:33:26 > 0:33:29We don't want to see anything bought in,
0:33:29 > 0:33:31we want it all home-made.
0:33:34 > 0:33:35Good morning.
0:33:35 > 0:33:37Good morning, Paul. Morning, Mary.
0:33:37 > 0:33:39What is your biscuit?
0:33:39 > 0:33:40It's gingerbread dough.
0:33:40 > 0:33:42Any others or just ginger?
0:33:42 > 0:33:46Just gingerbread. I think I've got, like, 80 biscuits to cut out.
0:33:46 > 0:33:4880?
0:33:48 > 0:33:51And 80 fondant cut-outs as well to kind of intersperse stuff
0:33:51 > 0:33:52with as well, so...
0:33:52 > 0:33:54Are you making your own fondant?
0:33:54 > 0:33:56No. No, I'm not. No.
0:33:56 > 0:33:59Enwezor is stacking fondant and gingerbread discs
0:33:59 > 0:34:03to create his space-age biscuit scene.
0:34:03 > 0:34:06This is where you need to be really strong.
0:34:06 > 0:34:09Typically I do this on the floor because it gets so stiff.
0:34:09 > 0:34:11I'm not sure if I'm allowed.
0:34:11 > 0:34:12Hello, Martha.
0:34:12 > 0:34:13Hello.
0:34:13 > 0:34:16So, Martha. What have you got in store for us?
0:34:16 > 0:34:18I'm making a ski village mountain scene, and flavouring
0:34:18 > 0:34:21it with different things that you see in the mountains.
0:34:21 > 0:34:24- Or get.- Prince Charles.
0:34:24 > 0:34:25So things that you drink.
0:34:25 > 0:34:28So I've got a coffee biscuit, a hot chocolate biscuit,
0:34:28 > 0:34:30- a mulled wine biscuit. - That's a nice idea.
0:34:30 > 0:34:33Martha's snowy scene includes a ski chalet,
0:34:33 > 0:34:34ski mountain,
0:34:34 > 0:34:38and a suspended chairlift on a bed of marshmallow snow.
0:34:38 > 0:34:40Will they be able to stand up and hold up?
0:34:40 > 0:34:42They should be able to stand up.
0:34:42 > 0:34:44I've made it once and they stood up then,
0:34:44 > 0:34:47so hopefully they will stand up again.
0:34:51 > 0:34:54It's important not to overwork it, really.
0:34:54 > 0:34:57You don't want the flour to be worked too much.
0:34:59 > 0:35:01This is the gingerbread mix.
0:35:01 > 0:35:06I've decided to do a 3D biscuit scene of Hansel and Gretel.
0:35:06 > 0:35:09I'm doing the house, Hansel and Gretel, the wicked stepmother
0:35:09 > 0:35:13and the father, and 14 trees, and two birds,
0:35:13 > 0:35:18and a path into the woods, and logs in the log store.
0:35:18 > 0:35:20Is that crazy or what?
0:35:21 > 0:35:23IF she gets it all done,
0:35:23 > 0:35:26Nancy will use brandy snaps and green tea and orange-flavoured
0:35:26 > 0:35:29gingerbread to create different textures and colours.
0:35:34 > 0:35:38Iain's also given himself the task of making three different biscuits.
0:35:38 > 0:35:40I'm rolling out the first biscuit, which is
0:35:40 > 0:35:42like a wholemeal, oatmeal biscuit.
0:35:42 > 0:35:47I need a good structure in the biscuit just for it to hold together.
0:35:47 > 0:35:49I don't want to get any cracks in it.
0:35:49 > 0:35:51Iain is hoping his Wild West scene,
0:35:51 > 0:35:55made with chocolate and chilli and pistachio and rose biscuits
0:35:55 > 0:35:58will stop him from being outlawed.
0:35:58 > 0:36:02I think I'm right at the bottom after the first two challenges.
0:36:02 > 0:36:06So I think have to do something miraculous to stay in.
0:36:11 > 0:36:15The key to success in this challenge is precision.
0:36:15 > 0:36:19If I concentrate now, I will be smiling later.
0:36:19 > 0:36:22The bakers have chosen to use templates to cut out shapes in their dough.
0:36:22 > 0:36:28So I've made one of you, I've made you, and I've made a plane.
0:36:28 > 0:36:29Yeah!
0:36:29 > 0:36:33But for Jordan it's a new experience.
0:36:33 > 0:36:36This is the first time I've worked to templates, actually.
0:36:36 > 0:36:39Fortunately, unlike the skyscrapers, the monster,
0:36:39 > 0:36:42as long as the base is straight, doesn't have to be as accurate
0:36:42 > 0:36:46as everything else because if he's a bit wobbly, he's a monster.
0:36:46 > 0:36:49Inspired by his love of Japanese comics, Jordan's
0:36:49 > 0:36:52turning custard and bourbon biscuits into a monster attack!
0:36:52 > 0:36:56I have been trying to decide what he is called... Oh, alas.
0:36:56 > 0:36:58Going to have to roll him out again.
0:36:58 > 0:37:00Calm down, Enwezor.
0:37:00 > 0:37:03Richard, every now and again just tell me to calm down.
0:37:03 > 0:37:05- Calm down, Enwezor.- Thank you.
0:37:05 > 0:37:06Settle yourself.
0:37:07 > 0:37:10Basically, there's seven different shapes I have to cut out.
0:37:10 > 0:37:14I made templates but also made my own aluminium cutters to cut
0:37:14 > 0:37:15out the shapes.
0:37:15 > 0:37:18Norman's creating his fishing boat scene
0:37:18 > 0:37:21from just one simple biscuit dough.
0:37:21 > 0:37:23It's basically a shortcake biscuit.
0:37:23 > 0:37:25Plain flour, caster sugar, and butter.
0:37:25 > 0:37:27And just a tiny drop of vanilla essence.
0:37:27 > 0:37:30And black food colour, and brown food colour.
0:37:30 > 0:37:32So that's going to be the size of the...
0:37:32 > 0:37:34Each individual boat will be this size?
0:37:34 > 0:37:37- That size. With the sails on top. - Like a convoy of ships?
0:37:37 > 0:37:39This thing is more about the actual display.
0:37:39 > 0:37:42I'm not going to hold my head up and say they're going to be
0:37:42 > 0:37:45the most fantastic tasting biscuits you've ever had...
0:37:45 > 0:37:46They better had be!
0:37:46 > 0:37:48That's very important, Norman.
0:37:49 > 0:37:52I'm making the roof of the carousel.
0:37:52 > 0:37:56These are the biggest biscuits so they take the longest to cook.
0:37:56 > 0:37:59Chetna's constructing her ambitious seaside scene
0:37:59 > 0:38:02from vanilla biscuits and royal icing.
0:38:02 > 0:38:04Does the carousel have a roof on it or...?
0:38:04 > 0:38:06Yes, a roof.
0:38:06 > 0:38:08So how is the carousel staying up?
0:38:08 > 0:38:11This carousel one of the most extraordinary things...
0:38:11 > 0:38:14- One pillar.- One pillar? And what's that?- Biscuit.
0:38:14 > 0:38:16- It's a biscuit pillar with a roof this big?- Yes.
0:38:16 > 0:38:18This high? With one pillar?
0:38:18 > 0:38:20Yes. Not this high, this high.
0:38:20 > 0:38:22How many times have you practised your carousel?
0:38:22 > 0:38:25Once in the week gone.
0:38:25 > 0:38:29My daughter came inside in the kitchen and she said, "Wow, Mummy.
0:38:29 > 0:38:31"Now will this turn?" I said, "No!"
0:38:40 > 0:38:43Come on, biscuits!
0:38:43 > 0:38:47Kate and Diana are the only bakers attempting to bake their biscuits
0:38:47 > 0:38:48in their finished shape.
0:38:48 > 0:38:52The most challenging is getting that to hold as a tube for the main
0:38:52 > 0:38:55part body of my engine.
0:38:56 > 0:38:58Diana's classic steam train will feature
0:38:58 > 0:39:00four different types of biscuits.
0:39:00 > 0:39:02Gingerbread, tuile,
0:39:02 > 0:39:05shortbread and pinwheels.
0:39:05 > 0:39:07Let's see you make the pinwheels.
0:39:07 > 0:39:09I knew you were going to say that.
0:39:09 > 0:39:13This is very stressful. Having the laser-beam eyes of Mary Berry focused on you
0:39:13 > 0:39:16- while you get...- Look, she is being very clever,
0:39:16 > 0:39:19like making a Swiss roll - a nice neat bit to start with,
0:39:19 > 0:39:21so you get a Catherine wheel sort of effect.
0:39:21 > 0:39:26Slowly does it. There's no rush, particularly of course in the train industry(!)
0:39:26 > 0:39:28- Now you've got it. - Now you've got it.
0:39:28 > 0:39:31Look at that. That is perfect.
0:39:31 > 0:39:32So they are going to be the wheels?
0:39:32 > 0:39:34They're going to be the wheels.
0:39:34 > 0:39:37On this sheet we have got three boys.
0:39:37 > 0:39:40Just in case one boy's legs break off.
0:39:40 > 0:39:43Kate's boys are made from lemon-and-lime biscuits
0:39:43 > 0:39:46and join her family tea-time scene.
0:39:46 > 0:39:49Right. Oh, that oven's hot!
0:39:51 > 0:39:53I thought I was having a hot flush, it's the oven.
0:39:53 > 0:39:55In we go.
0:39:56 > 0:39:59Baking different-sized biscuits is a real challenge.
0:39:59 > 0:40:02The bakers must keep a constant eye on the clock.
0:40:02 > 0:40:0617 seconds to go. Next tray comes out. Next cuts to do.
0:40:06 > 0:40:08More dough needed.
0:40:08 > 0:40:12This is going to go in the oven.
0:40:23 > 0:40:26OK, bakers. You are halfway through your 3D biscuit challenge.
0:40:26 > 0:40:29Two hours gone, two hours to go.
0:40:29 > 0:40:32That seems OK.
0:40:40 > 0:40:44- That looks good.- I'm going to have a soft mountain.- And you put those little foil...
0:40:44 > 0:40:49- I made little hats for the little tops so they don't burn underneath. - Ah, sweet!
0:41:03 > 0:41:04Welded.
0:41:04 > 0:41:08What happened, love. Clearly they've stuck, but what's the reason?
0:41:08 > 0:41:11At home I don't put baking paper down.
0:41:11 > 0:41:14- But if you can get it off ,it's really tasty.- I'll bet it is.
0:41:14 > 0:41:17Is this OK? I'm going to make another skyscraper now.
0:41:17 > 0:41:21To de-stress, do you have any good sort of techniques?
0:41:21 > 0:41:22Do I have any good techniques?
0:41:22 > 0:41:25Yeah, bake properly is probably the best technique.
0:41:28 > 0:41:30This looks interesting.
0:41:30 > 0:41:32I'm making George and the Dragon.
0:41:32 > 0:41:35I've done two types of dough, so everything to do with
0:41:35 > 0:41:38the dragon is smoky - slight hint of chilli and chocolate.
0:41:38 > 0:41:42Everything else is made out of an orange-and-cardamom dough, which is this one.
0:41:42 > 0:41:45Luis is hoping his graphic design skills
0:41:45 > 0:41:49will help his fiery George and the Dragon biscuits stand up to the test.
0:41:49 > 0:41:51All my biscuits are interlocking,
0:41:51 > 0:41:55so they should all free-stand with nothing, really.
0:41:55 > 0:41:57So you won't need much glue at all?
0:41:57 > 0:41:59There is no glue. I'm not making any.
0:41:59 > 0:42:01I'm looking forward to this 3D effect.
0:42:01 > 0:42:04I think it has been well thought out.
0:42:04 > 0:42:06But it comes down to the flavours, too.
0:42:06 > 0:42:08- That biscuit has got to taste good. - Absolutely.
0:42:08 > 0:42:12Richard also plans for his characters
0:42:12 > 0:42:14to stand up by slotting the shapes together.
0:42:14 > 0:42:17When you cook the gingerbread it swells,
0:42:17 > 0:42:22so you have to open up your interlocking.
0:42:22 > 0:42:25Richard's gingerbread boat and peanut butter island
0:42:25 > 0:42:28form his very precise pirate ship scene.
0:42:28 > 0:42:30- Can I just say, this is your pirate mould?- Yes.
0:42:30 > 0:42:33It looks like Long John Silver has mated with Shrek.
0:42:33 > 0:42:36Yeah, he is the fat pirate.
0:42:36 > 0:42:38He has also got two legs, which is
0:42:38 > 0:42:40frankly one more than the piratical standard.
0:42:40 > 0:42:44- I have a pirate captain with one leg as well.- Oh, you are a marvel. There you go.
0:42:48 > 0:42:52I'm constructing the main body of the rocket at the moment.
0:42:52 > 0:42:56I've kind of lost a little bit of track of which discs go where.
0:43:12 > 0:43:14Oh, God, they don't stand.
0:43:36 > 0:43:37Yes!
0:43:43 > 0:43:46It's a massive marshmallow mountain.
0:43:46 > 0:43:49The different flavours the young people are using,
0:43:49 > 0:43:51it really has been quite noticeable.
0:43:51 > 0:43:53SHE LAUGHS
0:43:53 > 0:43:56I'm traditional - traditional flavours and traditional baking.
0:43:56 > 0:44:00I think this last fortnight has proved that
0:44:00 > 0:44:03I am a bit old-fashioned.
0:44:03 > 0:44:07It's sort of half-spaceship, half-cone headed puffin.
0:44:07 > 0:44:08HE LAUGHS
0:44:08 > 0:44:12It's a super-duper spaceship, you know. Streamlined, you know.
0:44:12 > 0:44:14You're going to go places on this spaceship.
0:44:14 > 0:44:16- Do you reckon?- Yep, yep.
0:44:16 > 0:44:19You promise a lot to a girl, you promise to take me places.
0:44:19 > 0:44:22Bakers of the 3D biscuit challenge.
0:44:22 > 0:44:25In terms of time dimension, you've got 30 left.
0:44:25 > 0:44:2830 units of time.
0:44:28 > 0:44:31Each unit being a minute, in dimensional terms.
0:44:39 > 0:44:41I'm a bit of an amateur when it comes to decorating.
0:44:41 > 0:44:45Once I drew a dinosaur for my daughter. It was so bad,
0:44:45 > 0:44:47when I finished she started crying.
0:44:47 > 0:44:50It's just lots and lots of piping now.
0:44:50 > 0:44:54I could probably pipe for a few days and still not be quite finished.
0:44:55 > 0:44:58Now, these are extraordinary. These remind me of 1988.
0:44:58 > 0:45:02They will make you feel ill if you look at them too long.
0:45:02 > 0:45:05I know. I'm thinking it's the old glow stick.
0:45:05 > 0:45:07Second summer of love.
0:45:07 > 0:45:10- There will be some left over later on, you know.- Good!
0:45:10 > 0:45:14It's quite difficult decorating,
0:45:14 > 0:45:16when you are up against the time pressure.
0:45:16 > 0:45:19It's the sort of thing you'd usually take a bit longer over.
0:45:19 > 0:45:23- Does this feel like, sort of, art as opposed to baking?- Er, yeah.
0:45:23 > 0:45:25You are the sort of van Gogh.
0:45:25 > 0:45:27It might be to do with the beard.
0:45:27 > 0:45:29Possibly the colour of the beard.
0:45:29 > 0:45:32You are the Vincent van Gogh of this competition.
0:45:40 > 0:45:43OK, get the arms on Granny, the scales on your dragon,
0:45:43 > 0:45:47and the chaps on that incredibly nude cowboy, Iain.
0:45:47 > 0:45:49You've got ten minutes. Ten minutes.
0:45:52 > 0:45:54HE PUFFS
0:45:56 > 0:46:00I always get really nervous towards the end. My hands start shaking.
0:46:00 > 0:46:04Come on, benches. That one's so wobbly.
0:46:09 > 0:46:11I am pushed for time.
0:46:11 > 0:46:13This is going to be really, really tight.
0:46:15 > 0:46:19This has not been a good morning for Jordan.
0:46:19 > 0:46:22I'm just going to eat it. What can a man do?
0:46:25 > 0:46:27Where has the time gone?
0:46:31 > 0:46:33How precarious is that?
0:46:33 > 0:46:35I really expect to get a Blue Peter badge for this.
0:46:52 > 0:46:54Bakers, that is it. Time's up.
0:46:54 > 0:46:56Stop fiddling with your pirates.
0:46:56 > 0:46:59Move away from your cactus, Iain, please.
0:47:05 > 0:47:07Look at me!
0:47:07 > 0:47:08THEY CHUCKLE
0:47:13 > 0:47:16Mary and Paul will now judge the 3D biscuit scenes
0:47:16 > 0:47:21before deciding who will be Star Baker and who will leave the tent.
0:47:21 > 0:47:24- Ian, do you need a hand up with your cowboys?- That's all right.
0:47:24 > 0:47:27So the Wild West is coming to us.
0:47:34 > 0:47:38It's supporting itself. Everything is standing up.
0:47:38 > 0:47:40I love the way you've done the horse as well.
0:47:40 > 0:47:42Nice snap of the oatmeal.
0:47:44 > 0:47:46Quite sweet. Good crunch.
0:47:49 > 0:47:50It's a nice biscuit, that.
0:47:50 > 0:47:53Terrible colour, but you have to use that colour for that.
0:47:53 > 0:47:55- Yeah, for the cactus.- Exactly. But it tastes good.
0:47:55 > 0:47:58I might take one of these.
0:47:58 > 0:48:00Ah, don't break the wagon!
0:48:02 > 0:48:05- Very nice chocolate biscuit. - I think you've done well.
0:48:05 > 0:48:07Your three flavours are distinct and sharp enough.
0:48:07 > 0:48:09And then the display is well thought out,
0:48:09 > 0:48:11and actually very well executed. Well done.
0:48:11 > 0:48:13SUE: Well done, Iain. Congratulations.
0:48:20 > 0:48:23I do like it. I do like it. I mean, it's a bit lopsided.
0:48:23 > 0:48:26The engine is beautifully round.
0:48:26 > 0:48:27You did it round a tin, that was clever.
0:48:27 > 0:48:31Shall we go for a little bit of the tuile on the top?
0:48:31 > 0:48:34Gosh, they're quite difficult to do. And you've caught them just at the right moment.
0:48:36 > 0:48:38That's just perfect. It's lovely.
0:48:38 > 0:48:39Good.
0:48:39 > 0:48:42It's quite difficult to do pinwheel biscuits and get them
0:48:42 > 0:48:45absolutely tight like a Swiss roll in the middle.
0:48:45 > 0:48:48- It could have been a bit neater, is my only argument.- Yes.
0:48:54 > 0:48:56I think it's absolutely ingenious.
0:48:56 > 0:49:00You've done all sorts of skills - a bit of piping...
0:49:00 > 0:49:02The techniques that you've got going on in here -
0:49:02 > 0:49:06that's complicated to do. That's like a puzzle all on its own.
0:49:06 > 0:49:09- Oh, the mermaid! - You've knocked the mermaid over!
0:49:09 > 0:49:10Not the mermaid!
0:49:11 > 0:49:13Oh, it's melt in the mouth. Melt in the mouth.
0:49:13 > 0:49:16Gorgeous. The peanut flavour comes through.
0:49:16 > 0:49:19Now to the gingerbread.
0:49:19 > 0:49:22Lovely flavour. Very crisp.
0:49:23 > 0:49:27That is absolutely fantastic. Well done.
0:49:27 > 0:49:28Thank you.
0:49:34 > 0:49:36Were we going to have an aeroplane?
0:49:36 > 0:49:39You were. Both an aeroplane and a building...
0:49:39 > 0:49:41He ate his plane, Mary.
0:49:41 > 0:49:44To be honest, it looks a bit of a mess.
0:49:47 > 0:49:52The bourbon biscuit tastes very, very good. Very delicate flavour.
0:49:52 > 0:49:55- Thank you.- Your custard biscuits, again, are delicious.
0:49:55 > 0:49:57Unfortunate about the display.
0:50:03 > 0:50:05What fun it is. We really worried
0:50:05 > 0:50:10about this huge roof. But of course you've made a very good structure.
0:50:10 > 0:50:12Flavour's OK.
0:50:12 > 0:50:14But it is... It is burnt.
0:50:14 > 0:50:16- It is burnt.- Oh!
0:50:16 > 0:50:18- But that design is spectacular. Well done.- Thank you.
0:50:18 > 0:50:20- Well done, Chetna.- Well done.
0:50:22 > 0:50:24I love the base.
0:50:24 > 0:50:27- I love what you've done for the trees.- I think it's enchanting,
0:50:27 > 0:50:29and I love the brandy snaps on the roof.
0:50:29 > 0:50:31Scrumptious. Delicious.
0:50:31 > 0:50:34- Well thought out. And, in fact, well baked.- Thank you.
0:50:37 > 0:50:39I think you've been very clever,
0:50:39 > 0:50:42the way you've baked those sitting people on the seats.
0:50:42 > 0:50:46- That's a good lime biscuit. I can taste the lime.- Oh, good.
0:50:46 > 0:50:48The bake is excellent. I think the flavour is good.
0:50:48 > 0:50:52But the design is bold and very clever.
0:50:52 > 0:50:54Very pretty. Well done.
0:50:59 > 0:51:02I didn't realise it was going to be biscuit on top of biscuit.
0:51:02 > 0:51:06I was expecting some sort of building, you know. Flat sides.
0:51:06 > 0:51:09- Is this fondant between those? - Yes.- Did you make the fondant?
0:51:09 > 0:51:10No, I didn't.
0:51:11 > 0:51:12OK.
0:51:14 > 0:51:18The middle is soft. That means that it needs a little bit more cooking.
0:51:18 > 0:51:20You can almost bend it. See?
0:51:21 > 0:51:24That, for me, is an issue for a biscuit.
0:51:32 > 0:51:35You're very good at design, aren't you? Good at measuring.
0:51:35 > 0:51:37- Good on graph paper, I think. - Thank you.
0:51:37 > 0:51:41I think I'll take the horse. Very clever horse.
0:51:42 > 0:51:45So crisp, that is. Lovely flavour.
0:51:45 > 0:51:46Beautifully cooked.
0:51:46 > 0:51:50The heat coming from the dragon is beautiful. It hits your palate.
0:51:50 > 0:51:52It doesn't go bang, it just slowly comes in.
0:51:52 > 0:51:55Both of the biscuits together and the theme and the characters,
0:51:55 > 0:51:58- it's unbelievable. I'm running out of superlatives for that.- Thank you.
0:51:58 > 0:51:59- Well done.- Flattered. Thank you.
0:52:04 > 0:52:06It's quite simplistic, for the boat itself.
0:52:06 > 0:52:09I'd liked to have seen some piping round, maybe on the sail itself.
0:52:09 > 0:52:12You've one basic biscuit mixture?
0:52:12 > 0:52:14Yes, with the different colour.
0:52:16 > 0:52:19It's a good butter biscuit, but very, very simple.
0:52:19 > 0:52:21You could have shown us another skill
0:52:21 > 0:52:23with a different type of biscuit.
0:52:31 > 0:52:32Yeah, it does look like Verbier.
0:52:32 > 0:52:36I'll give you that.
0:52:36 > 0:52:38SUE: Oh, I thought it was more of a Courchevel(!)
0:52:38 > 0:52:41As soon as you bite into it - beautifully crisp.
0:52:41 > 0:52:43The coffee hits you, not too strong.
0:52:43 > 0:52:45Now, I'm into the mulled wine.
0:52:45 > 0:52:48- She'll be on that for a long time. - SUE: Surprise, surprise.
0:52:48 > 0:52:50It's ingenious. I love the idea,
0:52:50 > 0:52:52to get the flavours in your biscuits as well.
0:52:52 > 0:52:55Creativity is superb. Well thought through, Martha.
0:52:55 > 0:52:57- Well done, Martha.- Thank you.
0:53:07 > 0:53:10Paul and Mary will now decide who will be crowned
0:53:10 > 0:53:13this week's Star Baker and who will be going home.
0:53:15 > 0:53:16So, Paul and Mary,
0:53:16 > 0:53:20after the Showstopper it seems that there are various people who
0:53:20 > 0:53:24were doing quite badly, now suddenly seem to have risen from the ashes.
0:53:24 > 0:53:27I think Iain has, sort of, phoenixed himself.
0:53:27 > 0:53:30Considering where he was - he was last in the technical.
0:53:30 > 0:53:32I think he has really pulled it out the bag.
0:53:32 > 0:53:34And then Diana with her train.
0:53:34 > 0:53:36She made the engine, didn't she?
0:53:36 > 0:53:39Baked the water cooler for the engine. And that's very clever.
0:53:39 > 0:53:40Jordan as well.
0:53:40 > 0:53:43Bit messy, you said, but the taste of both biscuits...
0:53:43 > 0:53:46Those biscuits were some of the best out there.
0:53:46 > 0:53:50I think the stars today in the Showstopper - for me, anyway -
0:53:50 > 0:53:53- were Luis...- Yeah.- and Richard.
0:53:53 > 0:53:55- They were so original.- Yeah.
0:53:55 > 0:53:59Those two guys, with the flavours and the design - unbelievable.
0:53:59 > 0:54:02Who are the people that have slipped down to the bottom?
0:54:02 > 0:54:03- I would say Norman...- Norman.
0:54:03 > 0:54:05And I would say Enwezor as well.
0:54:05 > 0:54:09Norman - his biscuits on the first challenge,
0:54:09 > 0:54:12they were absolutely superb.
0:54:12 > 0:54:14Today, we got almost a repeat of those biscuits.
0:54:14 > 0:54:17I would have liked to have seen something different.
0:54:17 > 0:54:19And what shocked me with Enwezor's design
0:54:19 > 0:54:21is that it was just a stack of biscuits.
0:54:21 > 0:54:22He used a bought sugar paste.
0:54:22 > 0:54:25If he'd made that, I would've been a little bit more impressed.
0:54:25 > 0:54:28But worse than that, the biscuit itself, you could bend.
0:54:28 > 0:54:31So do you know who you'd like to give the title of Star Baker to this week?
0:54:31 > 0:54:34- I do.- I do, yeah.
0:54:34 > 0:54:36Do you know who we're going to be saying goodbye to this week?
0:54:36 > 0:54:39I think Mary and I need to have another chat alone
0:54:39 > 0:54:42together about that, because it is tight. Very tight.
0:54:59 > 0:55:02Bakers, I've got the joyful task this week
0:55:02 > 0:55:05of telling you who is Star Baker.
0:55:05 > 0:55:08Quite simply, if they were to phone me and ask me to sail away
0:55:08 > 0:55:14in their gingerbread boat, I would go to the secret peanut island.
0:55:15 > 0:55:17Richard, you are Star Baker. Well done.
0:55:17 > 0:55:19APPLAUSE
0:55:25 > 0:55:27I have the horrid job.
0:55:27 > 0:55:29And I have to tell you, this week it was so close.
0:55:29 > 0:55:32It's taken an awful lot of deliberation.
0:55:32 > 0:55:36The person, very sadly, who's leaving us today...
0:55:39 > 0:55:40- ..is Enwezor.- (Oh!)
0:55:40 > 0:55:43I'm so sorry, I'm going to have to come
0:55:43 > 0:55:46and give you just a giant, slightly porky Susan hug.
0:55:46 > 0:55:50- It's a Mel-Sue sandwich. - In you come.
0:55:51 > 0:55:53It is a bit of a shock.
0:55:53 > 0:55:55But what an experience, you know?
0:55:55 > 0:55:57I would love to have stayed on a bit longer.
0:55:57 > 0:55:59But that's the way it goes.
0:55:59 > 0:56:02- Well done. Your family will be very proud.- Thank you.
0:56:02 > 0:56:08I can't feel any shame about, or disappointment about going out now,
0:56:08 > 0:56:10when I've given it everything I had.
0:56:12 > 0:56:16When it came to Enwezor's tower, all we saw was one biscuit
0:56:16 > 0:56:20and sadly that one biscuit was not baked well.
0:56:20 > 0:56:23It's unfortunate to see Enwezor go, because there was some style there.
0:56:23 > 0:56:26You don't get inside that tent unless you are a good baker,
0:56:26 > 0:56:28and he is a very good baker.
0:56:28 > 0:56:32- Norman. Bit more next week. - Oh, yes. Absolutely.
0:56:32 > 0:56:34'I'm a very simple baker.'
0:56:34 > 0:56:37I did speak to Paul, and he says,
0:56:37 > 0:56:40"You're going to have to raise your game".
0:56:40 > 0:56:43'He may well be surprised next week.'
0:56:43 > 0:56:45Well done you, though. Well done.
0:56:45 > 0:56:48Oh, I can't believe it, Star Baker is fantastic.
0:56:48 > 0:56:51It's not something I ever thought I'd get.
0:56:51 > 0:56:53I can't wait to tell the kids. I can't wait to tell my wife.
0:56:53 > 0:56:56She'll go ultrasonic on the phone when I speak to her.
0:57:03 > 0:57:07Oh! Gee whiz. Is it going to be like that every week?
0:57:10 > 0:57:14Next time - the bakers get a work-out in Bread Week.
0:57:14 > 0:57:18I have big muscles, Mary. Look at that.
0:57:18 > 0:57:21Who will get Paul's seal of approval?
0:57:21 > 0:57:22Pure alchemy.
0:57:22 > 0:57:24And who will survive the pressure?
0:57:24 > 0:57:26I've got to keep in the zone.
0:57:26 > 0:57:28Otherwise, he'll shake me off balance.
0:57:28 > 0:57:30Whoo!
0:57:30 > 0:57:31Martha, what are we going to do?