0:00:02 > 0:00:04We're a week in, we've said goodbye to one of the bakers,
0:00:04 > 0:00:0711 remain standing and the summer stretches out before us.
0:00:07 > 0:00:08- Like my waistline. - I wondered what that was.
0:00:08 > 0:00:11It'll hit the horizon by the semifinals! Welcome...
0:00:11 > 0:00:13BOTH: ..to The Great British Bake Off.
0:00:13 > 0:00:15- Last time... - Looking for a crack.
0:00:15 > 0:00:17..the Bake Off began with cakes.
0:00:17 > 0:00:19You've done these before, haven't you?
0:00:19 > 0:00:22Marie outbaked Tamal, Nadiya and Flora
0:00:22 > 0:00:24to become this year's first Star Baker.
0:00:24 > 0:00:27Every time I go into the tent, I think, "Am I really here?"
0:00:27 > 0:00:29And despite Ugne's closed sponge...
0:00:29 > 0:00:31- It's not good. - (Disappointing.)
0:00:31 > 0:00:33..and Dorret's liquid mousse...
0:00:33 > 0:00:35I can't believe this is actually happening.
0:00:35 > 0:00:37- ..it was Stu... - Come on.
0:00:37 > 0:00:38..who was first to leave the tent.
0:00:38 > 0:00:40I'll remember this forever.
0:00:40 > 0:00:43Oh, well - back to music!
0:00:43 > 0:00:45Now...
0:00:45 > 0:00:46Good crunch.
0:00:46 > 0:00:48..the bakers face biscuits...
0:00:48 > 0:00:49I'm happy.
0:00:49 > 0:00:52..with a Signature that's twice as hard to bake...
0:00:52 > 0:00:54It is very wet. Is everyone else's not? Oh, dear!
0:00:54 > 0:00:58..a technical that's wafer-thin, French, and baffling...
0:00:58 > 0:00:59Is this right?
0:00:59 > 0:01:00..and a Showstopper...
0:01:00 > 0:01:02Come on!
0:01:02 > 0:01:04- ..of edible boxes... - Happy with that.
0:01:04 > 0:01:06..that takes the biscuit to a whole new dimension.
0:01:06 > 0:01:08I wish I'd made it a lot more simple now.
0:01:08 > 0:01:11I've never made such a mess before in my life.
0:01:11 > 0:01:12I never go down without a fight.
0:01:36 > 0:01:38- Mate, I'm really worried.- Why?
0:01:38 > 0:01:40I feel like a pack of biscuits.
0:01:40 > 0:01:41What kind of biscuits?
0:01:41 > 0:01:43Well, the square ones, with the holes in.
0:01:43 > 0:01:45You're crackers.
0:01:45 > 0:01:47BOTH: It's biscuit week.
0:01:47 > 0:01:49The bakers will face three challenges
0:01:49 > 0:01:52and their first features a variety of biscuit
0:01:52 > 0:01:54never seen before in a Signature Bake.
0:01:54 > 0:01:57Morning, bakers, you've survived to week two
0:01:57 > 0:02:00and have taken on everything that Mary and Paul throw at you
0:02:00 > 0:02:02which is wrong, Mary, to throw things.
0:02:02 > 0:02:05Now, bakers, your Signature Challenge for this week
0:02:05 > 0:02:09is to create 24 crunchy...
0:02:09 > 0:02:11ITALIAN ACCENT: ..biscotti.
0:02:11 > 0:02:15The biscotti can be any shape, flavour, size -
0:02:15 > 0:02:19it's completely up to you, but the biscotti must be identical.
0:02:19 > 0:02:23You've got two hours on the bake so ready yourselves.
0:02:23 > 0:02:24- On your marks.- Get set.- Bake!
0:02:32 > 0:02:34Is this two hours?
0:02:34 > 0:02:37Plenty of time for this challenge, nothing to worry about.
0:02:37 > 0:02:42Biscotti is an unusual biscuit, because it is twice-baked.
0:02:42 > 0:02:45Which means that, when you break it, it will snap.
0:02:45 > 0:02:47It's got to be dry all the way through
0:02:47 > 0:02:50and yet you've got to be able to get your teeth through it!
0:02:50 > 0:02:52If Mary was making a biscotti,
0:02:52 > 0:02:56she'd probably go for a cranberry, a hazelnut
0:02:56 > 0:02:57and a chocolate.
0:02:57 > 0:02:59If I was making a biscotti,
0:02:59 > 0:03:02I would go for a cranberry, a hazelnut and a chocolate.
0:03:05 > 0:03:06- Morning, Alvin.- Morning, sir.
0:03:06 > 0:03:08- Hello, Alvin. - Morning, Alvin.
0:03:08 > 0:03:10Tell us all about your biscotti.
0:03:10 > 0:03:13Right, my biscotti's going to be flavoured with jackfruits.
0:03:13 > 0:03:16Now, I don't know jackfruit. Can you show us some?
0:03:16 > 0:03:20Yes, this is jackfruit. It's really fragrant, really sweet.
0:03:20 > 0:03:22Very popular in Southeast Asia.
0:03:22 > 0:03:26Jackfruit is a nostalgic taste of Alvin's Filipino childhood,
0:03:26 > 0:03:29which he often uses in baking for his family.
0:03:29 > 0:03:33He's chosen to use fresh jackfruit along with macadamia nuts
0:03:33 > 0:03:35to flavour his biscotti.
0:03:35 > 0:03:37How are you going to combat the moisture?
0:03:37 > 0:03:39I've strained them and drained them properly
0:03:39 > 0:03:41and then, just with a kitchen towel, really dried the whole fruit
0:03:41 > 0:03:43and hopefully I'll get away with it.
0:03:43 > 0:03:44- Good luck. - MEL: Yeah.
0:03:44 > 0:03:46I'm looking forward to something quite different
0:03:46 > 0:03:48that we haven't tasted before.
0:03:49 > 0:03:53All the other bakers adding fruit have gone for dried.
0:03:53 > 0:03:56Cranberries, dried barberries as well.
0:03:57 > 0:03:59They're lovely, aren't they?
0:03:59 > 0:04:02So I'm doing cranberry, pistachio and white chocolate biscotti.
0:04:02 > 0:04:05It's a very classic mix, that, with the cranberries.
0:04:05 > 0:04:09But you've got to be careful that they don't just end up like bullets.
0:04:09 > 0:04:14Mat's always testing his baking on his fellow London firefighters
0:04:14 > 0:04:17and they've approved his use of chopped dried cranberries.
0:04:17 > 0:04:18I gave it to a guy at work,
0:04:18 > 0:04:21and he said it was the best biscotti he'd ever eaten.
0:04:21 > 0:04:23I don't think he's ever eaten biscotti before.
0:04:23 > 0:04:25This is unbelievable, this stuff.
0:04:25 > 0:04:28Biscotti means twice-baked in Italian.
0:04:28 > 0:04:30Probably just got a little bit too much egg in mine.
0:04:30 > 0:04:33And if their dough is to survive both trips to the oven,
0:04:33 > 0:04:36the bakers need to carefully judge its consistency.
0:04:36 > 0:04:40It is very wet. Is everyone else's not? Oh, dear!
0:04:40 > 0:04:42I'm making a bit of a mess at the moment
0:04:42 > 0:04:44but hopefully they'll end up being biscotti.
0:04:44 > 0:04:49So, I'm doing orange, cranberry and rosemary biscotti.
0:04:49 > 0:04:52- Right.- Interesting that you're using rosemary.
0:04:52 > 0:04:55- Yeah.- This could be, um, fantastic...
0:04:55 > 0:04:59- Mm-hm. - ..or it could be disastrous.
0:04:59 > 0:05:04Ian's banking on his home-grown rosemary to win round Paul.
0:05:04 > 0:05:07His herby biscotti also include almonds
0:05:07 > 0:05:11and, instead of ordinary sugar, a blitzed home-made orange caramel.
0:05:11 > 0:05:12- Good luck.- Yeah.
0:05:12 > 0:05:13- Thank you.- Thank you.
0:05:13 > 0:05:16Does that make you feel better when he says good luck, Ian?
0:05:16 > 0:05:18- No, I get quite worried. - No, it's a bit worrying, isn't it?
0:05:18 > 0:05:20- You'll be fine, mate.- Thank you.
0:05:22 > 0:05:26I'm just trying to get them consistently the same size.
0:05:26 > 0:05:28This should all be uniform because when you cut into them,
0:05:28 > 0:05:30you want to have them all the same size,
0:05:30 > 0:05:32so I'm hoping it looks all right.
0:05:32 > 0:05:35OK, this is a classic Italian technique.
0:05:35 > 0:05:38Well, they've asked
0:05:38 > 0:05:39for 24 exact biscotti
0:05:39 > 0:05:43and I'm never fantastic on anything exact.
0:05:43 > 0:05:45Just up in the air...
0:05:45 > 0:05:48Sandy teaches baking at her after-school club,
0:05:48 > 0:05:51but her precise batch of chocolate chunk and hazelnut biscotti
0:05:51 > 0:05:56is a little more advanced than anything she asks the kids to do.
0:05:56 > 0:05:59You ask our maths department whether I'm good at maths,
0:05:59 > 0:06:01you ask Mr Simpson.
0:06:01 > 0:06:03- Good morning, Paul. - Morning, Paul, Mel and Mary.
0:06:03 > 0:06:04Morning, Paul.
0:06:04 > 0:06:07We've caught you with sticky hands. Tell us about your biscotti.
0:06:07 > 0:06:11My biscotti is a fig, hazelnut and chocolate biscotti.
0:06:11 > 0:06:14Before he became a prison governor, Paul was a Coldstream Guard,
0:06:14 > 0:06:17so he's aiming for regimented biscotti.
0:06:17 > 0:06:20He's the only baker making a chocolate dough.
0:06:20 > 0:06:22When you've got chocolate in there, it's very difficult to tell
0:06:22 > 0:06:26- whether it's been baked or not because of the colour.- Right.
0:06:27 > 0:06:29- Good luck. Thank you.- Thank you.
0:06:32 > 0:06:34Today, I'm making white wine biscotti.
0:06:34 > 0:06:36It's very unusual,
0:06:36 > 0:06:37but I tried it and I loved the flavour,
0:06:37 > 0:06:38so I'm just going on with it.
0:06:40 > 0:06:44Ugne is putting a superfood in her biscuit - goji berries.
0:06:44 > 0:06:45I like to experiment
0:06:45 > 0:06:49and I like my fruit and nuts as a healthy diet,
0:06:49 > 0:06:50I love to incorporate it.
0:06:50 > 0:06:54Dorret is also gambling on an unusual ingredient.
0:06:54 > 0:06:56What's different about them?
0:06:56 > 0:06:57I've added some amber sugar crystals
0:06:57 > 0:07:00because they're traditionally made for dunking in coffee.
0:07:00 > 0:07:02That will be quite hard to come across.
0:07:02 > 0:07:05- Are they actually in there? - No, they're just on the top.
0:07:05 > 0:07:06- Just on the top. - Oh, nice.
0:07:06 > 0:07:09I think it's going to be fascinating to see how they come out.
0:07:09 > 0:07:10Underneath the sugar crystals,
0:07:10 > 0:07:14Dorret's biscotti will be flavoured with almond and apricots.
0:07:14 > 0:07:16I'm not overly worried.
0:07:16 > 0:07:18Other people have tested them for me,
0:07:18 > 0:07:21people who like biscotti, and I've had good feedback.
0:07:22 > 0:07:25I've done a very traditional biscotti recipe,
0:07:25 > 0:07:28it's based on a wedding biscotti or a cantuccini.
0:07:28 > 0:07:32Flora picked up her recipe when she was travelling in Italy.
0:07:32 > 0:07:34Her venetian wedding nutty biscotti
0:07:34 > 0:07:37will also contain fennel and sesame seeds.
0:07:40 > 0:07:42Going in.
0:07:42 > 0:07:44They're baked twice, these biscotti.
0:07:44 > 0:07:46They're actually put into the oven to begin with
0:07:46 > 0:07:49and then you slice them and after they've been sliced,
0:07:49 > 0:07:51you put them in again to really crisp them up.
0:07:51 > 0:07:52And in she goes.
0:07:52 > 0:07:55The first bake must be perfectly timed.
0:07:55 > 0:07:57Timer.
0:07:57 > 0:08:00If the dough is any more than just set,
0:08:00 > 0:08:01it will burn on its second bake.
0:08:04 > 0:08:08Bakers, you've got one hour left on the challenge.
0:08:08 > 0:08:10Yes, one hour remaining.
0:08:15 > 0:08:17We're all just peering in those ovens.
0:08:17 > 0:08:18SHE LAUGHS
0:08:18 > 0:08:20They look like ciabatta, don't they?
0:08:26 > 0:08:27- Morning, Nadiya.- Hi.
0:08:27 > 0:08:29I'm smelling coconut.
0:08:29 > 0:08:32I'm doing a coconut, pistachio and fennel seed biscotti.
0:08:32 > 0:08:35So where did the inspiration for all this come from?
0:08:35 > 0:08:38Well, we don't have, traditionally, desserts in our culture at all
0:08:38 > 0:08:40and coconut features quite a lot in the snacks
0:08:40 > 0:08:42that we have before our meals.
0:08:42 > 0:08:46Nadiya's transformed one of her mum's Bangladeshi recipes.
0:08:46 > 0:08:49Fennel seeds will be added to her biscotti mix,
0:08:49 > 0:08:52which will be dipped in coconut brittle.
0:08:52 > 0:08:54- So, if it's really good, we have to thank your mum.- Yes.
0:08:54 > 0:08:57- Good. - Nadiya's mum, we salute you.
0:08:57 > 0:09:00- Excellent, see ya. - Fantastic, looking forward to it.
0:09:00 > 0:09:05The bottom ones are a bit wider than I would have liked.
0:09:05 > 0:09:08No, not yet, just a few more minutes.
0:09:14 > 0:09:16Same size, same shape. They're the same texture.
0:09:16 > 0:09:17Yeah, happy.
0:09:17 > 0:09:21They're not as puffed up as I would have liked them
0:09:21 > 0:09:23but...
0:09:23 > 0:09:25I'm happy.
0:09:25 > 0:09:26It's still wet.
0:09:29 > 0:09:30Another five minutes.
0:09:30 > 0:09:34I'm not going to cut into it if it's wet cos that's going to be disaster.
0:09:34 > 0:09:36They look like really beautiful ciabatta.
0:09:36 > 0:09:38If only that's what we were making.
0:09:38 > 0:09:40- Morning.- Good morning.
0:09:40 > 0:09:41Morning, Tamal.
0:09:41 > 0:09:43Tell us all about your biscotti.
0:09:43 > 0:09:45Fruit-wise, I've used three different ones
0:09:45 > 0:09:48so dried physalis berries, cranberries and barberries.
0:09:48 > 0:09:50- What was the first berry?- Physalis.
0:09:50 > 0:09:52- Physalis?- Physalis.
0:09:52 > 0:09:54- Are they also called golden berries? - They are.
0:09:54 > 0:09:56This is our Golden Berry.
0:09:56 > 0:09:58Along with his three berries,
0:09:58 > 0:10:02Tamal is flavouring his biscotti with cinnamon and maple syrup.
0:10:02 > 0:10:05He's going to top it with his own take on praline.
0:10:05 > 0:10:07So I toasted the hazelnuts
0:10:07 > 0:10:09and then I made a caramel and poured that on the top,
0:10:09 > 0:10:11so this is all going to go in a food processor
0:10:11 > 0:10:13and then just be blitzed down so it's crumbs.
0:10:13 > 0:10:16How is that going to stick on top of that?
0:10:16 > 0:10:18So they'll be dipped in chocolate once they're sliced
0:10:18 > 0:10:20and then just sprinkled on top.
0:10:20 > 0:10:23Nice. They look like a lovely, comfy pair of slippers.
0:10:23 > 0:10:26- They do.- I want to slip my foot into one of those.
0:10:26 > 0:10:28- Come on, Golden Berry. - Good luck with your second bake.
0:10:28 > 0:10:30Thank you.
0:10:37 > 0:10:39I'm happy. Took a while.
0:10:41 > 0:10:43Unless it's had enough time to cool...
0:10:44 > 0:10:47..the baked dough will crumble when sliced.
0:10:47 > 0:10:49HE GULPS
0:10:51 > 0:10:54No, I'll give them at least a couple of minutes more
0:10:54 > 0:10:56and then I can cut them safe.
0:10:56 > 0:11:01They've gotta be identical, so the smarter I can make them look,
0:11:01 > 0:11:02the better I'll feel, I think.
0:11:04 > 0:11:06Oops, broke that one. I'll just stick it back.
0:11:06 > 0:11:09If I'm one missing, I'll just have to say I've eaten it.
0:11:09 > 0:11:12Regularly baking with her grandchildren
0:11:12 > 0:11:15means that the odd mishap rarely fazes Marie.
0:11:15 > 0:11:17And she should be able to repair
0:11:17 > 0:11:21her pistachio, apricot and cranberry biscotti.
0:11:21 > 0:11:23They're just very, very fragile and I don't know why.
0:11:23 > 0:11:25I think I might have put too much fruit in it,
0:11:25 > 0:11:26it's not able to hold together.
0:11:26 > 0:11:28I think I might have eaten three now.
0:11:32 > 0:11:34The ones I've eaten...
0:11:34 > 0:11:35(Oh, don't. Oh, don't.)
0:11:35 > 0:11:38(I'm going home. You've got to be nice to me.)
0:11:38 > 0:11:41(I'll tell you what happened. Oh, look at that face.)
0:11:41 > 0:11:43I put them, I put them in and took them out too early
0:11:43 > 0:11:46so they were a wee bit soft in the middle and when I cut them,
0:11:46 > 0:11:47they all kind of...
0:11:47 > 0:11:51But I'll glue that together and I'll eat that other one, is that OK?
0:11:51 > 0:11:53I like that face, I like it.
0:11:55 > 0:11:57OK, bakers, just ten minutes until you snap.
0:11:57 > 0:11:59- BISCOTTI CRUNCHES - Mmm!
0:12:01 > 0:12:05During the second bake, the sliced dough should become just crisp.
0:12:05 > 0:12:08Any further and the biscotti will be rock hard and inedible.
0:12:08 > 0:12:11- (Oh, they look good.) - They're all right, aren't they?
0:12:13 > 0:12:15Having issues.
0:12:15 > 0:12:17Some of them have caught on the edges a bit.
0:12:17 > 0:12:20I made 26, so I've got two that I can bin.
0:12:20 > 0:12:22- FLORA SIGHS - All right?
0:12:22 > 0:12:24Just really stressful.
0:12:24 > 0:12:26It's biscotti, why is biscotti stressful?
0:12:30 > 0:12:31Yep.
0:12:32 > 0:12:35They're not as crisp as I would have liked.
0:12:35 > 0:12:37They're looking for a texture that's really dry,
0:12:37 > 0:12:40so hopefully when it's cooled down, it will sort of dry more.
0:12:41 > 0:12:44How's everyone else making theirs look good?
0:12:44 > 0:12:47It's a Vin Santo icing or glaze.
0:12:49 > 0:12:52I forgot to put the fennel seed into the biscotti.
0:12:52 > 0:12:54I said fennel, they're going to get fennel.
0:12:54 > 0:12:56I'll get it in the coconut.
0:12:59 > 0:13:01Cool down for a moment.
0:13:04 > 0:13:08Right, how can I stack them so they all look the same size?
0:13:08 > 0:13:10Oh, I know - Jenga!
0:13:10 > 0:13:12Three, three, three, three, yeah.
0:13:14 > 0:13:15(23, 24...)
0:13:15 > 0:13:1724!
0:13:17 > 0:13:18OK, bakers, that's time up.
0:13:18 > 0:13:21If you'd like to move your bakes to the ends of the benches
0:13:21 > 0:13:24and just funnel them into my open mouth, thank you.
0:13:24 > 0:13:26Come on then, Flora, do your bit.
0:13:29 > 0:13:32Paul and Mary are looking for 24 identical biscotti,
0:13:32 > 0:13:36full of flavour and with a crisp crunch.
0:13:40 > 0:13:41MARY: To me, they look good.
0:13:41 > 0:13:43They look like soldiers, they're beautifully even.
0:13:43 > 0:13:45BISCOTTI CRUNCHES
0:13:45 > 0:13:48- Gosh.- Good crunch.- Very good crunch.
0:13:48 > 0:13:51Paul's jaws are like the tectonic plates of the earth moving.
0:13:51 > 0:13:54- That's a nice biscotti. Well done. - Thank you very much.
0:13:54 > 0:13:55HE EXHALES
0:13:59 > 0:14:05They all look a very even batch, they're all the right size.
0:14:07 > 0:14:10Fennel works really well, little bit of heat in there as well.
0:14:10 > 0:14:13It's a fascinating flavour. And just do I like it?
0:14:13 > 0:14:16Yeah, I think I do. I think that's a nice biscotti.
0:14:16 > 0:14:18Thank you.
0:14:23 > 0:14:25I think overall, they don't look too bad.
0:14:25 > 0:14:27The uniformity, however, is slightly different.
0:14:27 > 0:14:30You've got small, then large biscotti.
0:14:30 > 0:14:33They should all be the same size, that's what we were looking for.
0:14:33 > 0:14:35I like the chocolate on the top. Has it set?
0:14:35 > 0:14:36No.
0:14:36 > 0:14:39They were warm when I put it on, sorry.
0:14:39 > 0:14:42- A nice crunch. - Delicious crunch, isn't it?
0:14:42 > 0:14:45It's a shame they're not all the same size,
0:14:45 > 0:14:47but I like the crunch and I like the flavour.
0:14:47 > 0:14:50I expected to have more ingredients in there.
0:14:53 > 0:14:55I'm terribly interested in these goji berries.
0:14:55 > 0:14:57- I think the texture's bang on.- Oh.
0:14:57 > 0:14:59It breaks very easily.
0:14:59 > 0:15:01- The flavour is absolutely lovely. - Thank you.
0:15:05 > 0:15:08They're beautifully, evenly sized.
0:15:08 > 0:15:10A little bit soft in the middle.
0:15:11 > 0:15:14- The flavours are beautiful. - Thank you.
0:15:14 > 0:15:17The jackfruit works really well inside it
0:15:17 > 0:15:19but they needed to be in there for another five, ten minutes -
0:15:19 > 0:15:22- for me, they would have been perfect.- Right.
0:15:26 > 0:15:27BISCOTTI CRUNCHES
0:15:27 > 0:15:29- Mmm, I like that.- Thank you.
0:15:29 > 0:15:31Hazelnut, chocolate. It's good.
0:15:31 > 0:15:34Overall, I think your flavours are fantastic and the bake's very good.
0:15:34 > 0:15:35Thank you very much.
0:15:42 > 0:15:44I'm not getting much flavour from it, really.
0:15:44 > 0:15:45It's not strong enough.
0:15:47 > 0:15:48I don't think the sugar works.
0:15:48 > 0:15:51You'd be straight down the dentist after having that.
0:15:57 > 0:16:00They're absolutely crammed jam-full of interesting things.
0:16:00 > 0:16:02I think the flavours are good together,
0:16:02 > 0:16:04but there's nothing really over-riding it
0:16:04 > 0:16:06and giving it a huge amount of flavour.
0:16:06 > 0:16:11Pick one that's your key role and then work everything around that.
0:16:15 > 0:16:17The texture is as it should be,
0:16:17 > 0:16:20which was a very tricky thing for you to do
0:16:20 > 0:16:21because, when you've got chocolate,
0:16:21 > 0:16:25you can't tell by the colour and you've judged it absolutely right.
0:16:25 > 0:16:28I'd have them again, I think they're great biscotti.
0:16:28 > 0:16:29Thank you very much.
0:16:29 > 0:16:33I just don't feel that the nuts and the fruit and the chocolate
0:16:33 > 0:16:35go together somehow. Not for me.
0:16:39 > 0:16:42Not quite uniform on the shape. Very flat.
0:16:42 > 0:16:43They're normally smaller...
0:16:43 > 0:16:45Yeah, I wasn't happy with how wide they were.
0:16:45 > 0:16:48I think you've done very well to not overpower the fennel.
0:16:48 > 0:16:50Fennel seed is very, very strong
0:16:50 > 0:16:54and you've put a hint in there which complements the rest.
0:17:00 > 0:17:02This is the one I've been waiting to try.
0:17:02 > 0:17:04- It's all about the rosemary on this. - Mm-hm.
0:17:07 > 0:17:09That's a really nice biscotti.
0:17:09 > 0:17:12It almost gives you a flavour of ginger
0:17:12 > 0:17:13and you get that from the orange,
0:17:13 > 0:17:17from the richness of the orange blending with the rosemary.
0:17:17 > 0:17:18That is a fantastic biscotti.
0:17:18 > 0:17:20Well done.
0:17:20 > 0:17:21HE SIGHS WITH RELIEF
0:17:21 > 0:17:23Yes!
0:17:23 > 0:17:25So, that was a good result.
0:17:25 > 0:17:28Um, my rosemary is vindicated.
0:17:28 > 0:17:30They liked it, that's good.
0:17:30 > 0:17:32That's good.
0:17:33 > 0:17:36Just leaves you wondering, "Hmm, OK, where does that leave me?"
0:17:36 > 0:17:39But, yeah, it's judging, isn't it?
0:17:41 > 0:17:43Already, the bakers have experimented
0:17:43 > 0:17:45with a host of flavours,
0:17:45 > 0:17:48but historically, biscuits weren't designed to be savoured.
0:17:48 > 0:17:53They were an essential staple - hard, bland and indigestible.
0:17:53 > 0:17:57Biscuits kept soldiers alive and Navy fleets afloat.
0:17:57 > 0:18:02But in 1865, the creation of a mass-produced sweet snack,
0:18:02 > 0:18:06named the Pearl, completely reinvented the biscuit.
0:18:06 > 0:18:0819th-century biscuits had docker holes,
0:18:08 > 0:18:10little pinpricks in the surface
0:18:10 > 0:18:13that allowed the steam to escape while they were in the oven.
0:18:13 > 0:18:17But the Pearl biscuit was completely different. There were no holes,
0:18:17 > 0:18:19so this allowed the dough to rise
0:18:19 > 0:18:23and gave it this soft, crumbly texture that the Victorians loved.
0:18:23 > 0:18:25An instant sensation,
0:18:25 > 0:18:29biscuit makers Peek Frean couldn't keep up with demand.
0:18:29 > 0:18:32They soon opened a new factory in Bermondsey so large
0:18:32 > 0:18:36that the whole area became known as Biscuit Town.
0:18:36 > 0:18:39And, as it grew, so did the success of its snacks -
0:18:39 > 0:18:43the Pearl was soon overshadowed by the Garibaldi.
0:18:43 > 0:18:46They continued to innovate and make biscuits more and more decadent.
0:18:46 > 0:18:49They started putting cocoa in the biscuit dough
0:18:49 > 0:18:51and they created the Bourbon biscuit -
0:18:51 > 0:18:54two biscuits sandwiched together with chocolate -
0:18:54 > 0:18:57and that was an absolute sensation.
0:19:00 > 0:19:02Back in our own little Biscuit Town,
0:19:02 > 0:19:05the bakers face their next challenge.
0:19:05 > 0:19:07They could practice their first,
0:19:07 > 0:19:10but this second one will be a complete surprise.
0:19:14 > 0:19:18Bakers, welcome to the technical challenge.
0:19:18 > 0:19:21Now, this week's recipe comes courtesy of Paul.
0:19:21 > 0:19:23Any advice for the bakers, Paul?
0:19:23 > 0:19:25Don't rush it.
0:19:26 > 0:19:29Right, Paul there just proving that brevity is the soul of wit.
0:19:29 > 0:19:30Off you pop now.
0:19:30 > 0:19:33They're off to a cookery class. If you'd like to leave the tent.
0:19:33 > 0:19:38Paul and Mary, they'd like you to make, please, eight Arlettes.
0:19:38 > 0:19:42It's a high-end, light, delicate, cinnamon-flavoured biscuit.
0:19:42 > 0:19:45ARLETTES be havin' you. You've got two and a half hours.
0:19:45 > 0:19:47- On your marks.- Get set.- Bake!
0:19:50 > 0:19:55Everyone has the same ingredients and the same, very basic recipe.
0:19:55 > 0:19:57Never heard of an Arlette.
0:19:59 > 0:20:03- FLORA:- I have over 100 cookbooks, the majority of them are French,
0:20:03 > 0:20:07and I have never heard of this in my life.
0:20:08 > 0:20:10They look amazing!
0:20:10 > 0:20:12Now, why did you choose this challenge?
0:20:12 > 0:20:15Because it's very tricky, Mary, and you know me.
0:20:15 > 0:20:17Basically, it's puff pastry.
0:20:17 > 0:20:18That is sheer perfection.
0:20:18 > 0:20:20It's wafer thin.
0:20:20 > 0:20:23You can see all the cinnamon in the sugar there in the spiral.
0:20:23 > 0:20:25If you snap that, you see it breaks very easily
0:20:25 > 0:20:26and then...
0:20:28 > 0:20:30You see what I mean? It's got a bit of bite to it.
0:20:30 > 0:20:31It's not like a wafer.
0:20:31 > 0:20:34Basically, it's all about the lamination on this.
0:20:34 > 0:20:38The layers of the dough and butter, dough and butter.
0:20:38 > 0:20:40I'm sure we're going to get a variety of shapes.
0:20:40 > 0:20:42Says he, with a huge grin on his face!
0:20:42 > 0:20:45They're really helpful instructions, actually.
0:20:45 > 0:20:48It just says "make the dough" which is great(!)
0:20:48 > 0:20:49Hmm.
0:20:49 > 0:20:51It does look like something I've seen before.
0:20:51 > 0:20:55I'm presuming it's relatively similar to puff pastry.
0:20:55 > 0:20:58This is my flour mixture with the salt.
0:20:58 > 0:21:01I just want to make sure they're pretty evenly done
0:21:01 > 0:21:03before I start adding in the wet ingredients
0:21:03 > 0:21:04so...
0:21:04 > 0:21:0650ml of cold water.
0:21:06 > 0:21:11I assume he wants kind of a gluten structure built up.
0:21:12 > 0:21:14It's a wee bit on the complicated side for a biscuit.
0:21:16 > 0:21:20"Knead, then shape into a rectangle and chill."
0:21:20 > 0:21:22It's whether it's kneaded enough.
0:21:24 > 0:21:29Following it step by step, cos this has got to work.
0:21:30 > 0:21:32Got a soft sort of pizza dough.
0:21:32 > 0:21:35I'm sure that's not what you want in a biscuit.
0:21:38 > 0:21:41It's rectangular-ish.
0:21:41 > 0:21:45A lot of chilling going on, apparently, in this recipe.
0:21:48 > 0:21:50I put it in the freezer, just in case.
0:21:50 > 0:21:54This stage here is the making-the-butter-layer.
0:21:55 > 0:21:57It says you have to roll this.
0:21:59 > 0:22:01It doesn't look very rollable to me.
0:22:01 > 0:22:05"Place the dough in the centre of the butter rectangle,
0:22:05 > 0:22:10"then fold the butter over to encase the dough."
0:22:10 > 0:22:12It sounds the wrong way round.
0:22:13 > 0:22:15Put this one in the middle.
0:22:15 > 0:22:16So that's quite unusual,
0:22:16 > 0:22:18because you're wrapping the butter around the dough
0:22:18 > 0:22:21rather than the dough around the butter.
0:22:22 > 0:22:24Is this right?
0:22:27 > 0:22:29Roll into a rectangle.
0:22:30 > 0:22:32How's it going, Marie?
0:22:32 > 0:22:34It's sticking to my clingfilm, I don't know why.
0:22:34 > 0:22:38I've never actually come across it sticking to clingfilm before.
0:22:38 > 0:22:43"Make a book, turn and chill."
0:22:43 > 0:22:45So, that's a book, isn't it?
0:22:45 > 0:22:47This is called laminating the dough
0:22:47 > 0:22:50and you get defined obvious layers
0:22:50 > 0:22:52and it will get another chill.
0:22:52 > 0:22:56Unless the dough is chilled completely before each turn...
0:22:56 > 0:22:59- Don't you be getting near my shelf. - Hmm?
0:22:59 > 0:23:01..the butter will melt, wrecking the lamination.
0:23:01 > 0:23:04You can't rush, you have to wait.
0:23:06 > 0:23:08But after all the chilling and turning,
0:23:08 > 0:23:10the bakers need to ensure there's enough time left
0:23:10 > 0:23:12to bake the Arlettes.
0:23:12 > 0:23:13Oof!
0:23:13 > 0:23:14I think I'm all right for time.
0:23:14 > 0:23:17I've just transferred the instructions from there
0:23:17 > 0:23:19with the timings so that I know what I'm doing.
0:23:19 > 0:23:21UGNE YAWNS
0:23:21 > 0:23:22One hour remaining.
0:23:22 > 0:23:24Mixed the filling ingredients together,
0:23:24 > 0:23:27so that's granulated sugar and the teaspoon of ground cinnamon.
0:23:27 > 0:23:30It says to put the filling in in one of the layers,
0:23:30 > 0:23:32so I'm on my second layer now.
0:23:32 > 0:23:35Think about when to put the sugar and cinnamon in.
0:23:35 > 0:23:37If I put it in at this stage, what will it do?
0:23:37 > 0:23:40If I put it in at that stage, how will it affect things?
0:23:40 > 0:23:42I think I'm going to go for the third one.
0:23:42 > 0:23:45This is my third turn.
0:23:45 > 0:23:48I've decided to add it in the final turn.
0:23:48 > 0:23:50Just thought I would add the sugar in at the end
0:23:50 > 0:23:54and then you kind of get to keep the texture a bit.
0:23:54 > 0:23:57So, I've put it on twice.
0:23:58 > 0:24:00I think once it's rolled out to the rectangle,
0:24:00 > 0:24:03then you roll it into a Swiss roll.
0:24:03 > 0:24:06It's like making sushi.
0:24:06 > 0:24:07Maybe I should go that way?
0:24:09 > 0:24:12Oh, I don't know what way to roll it.
0:24:17 > 0:24:20If I roll it that way, they'll be really fine discs.
0:24:24 > 0:24:27"Trim the ends and cut into eight slices,
0:24:27 > 0:24:29"dust with icing sugar
0:24:29 > 0:24:33"and roll each slice into very thin ovals."
0:24:33 > 0:24:34How thin is thin?
0:24:35 > 0:24:37Maybe this thin.
0:24:39 > 0:24:42Just don't know how thin it's supposed to go.
0:24:42 > 0:24:45Not too thin that it's going to fall apart, just a nervous type of thin.
0:24:45 > 0:24:48It's starting to look a bit like a snail.
0:24:48 > 0:24:52They are French, so they could be the escargot shape of the biscuit world.
0:24:52 > 0:24:56Just hoping that this is what they were looking for.
0:24:56 > 0:25:00It says "bake until golden brown, turning once during cooking."
0:25:00 > 0:25:02OK, going in.
0:25:10 > 0:25:16OK, bakers, you've got ten minutes until you snap and break.
0:25:16 > 0:25:20Because of the high butter quantity, they can burn very, very quickly,
0:25:20 > 0:25:22which is not ideal.
0:25:22 > 0:25:23NADIYA SIGHS
0:25:23 > 0:25:26A watched pot never boils and all that.
0:25:26 > 0:25:29I don't think my oven's on the right thing.
0:25:29 > 0:25:30What do I do?
0:25:33 > 0:25:35I don't know, they're not looking clever.
0:25:38 > 0:25:41Mine are like...flip-flops.
0:25:44 > 0:25:46What's wrong with my oven?
0:25:50 > 0:25:53Bakers, three minutes on your cinnamon swirls of doom!
0:25:53 > 0:25:54Three minutes.
0:25:54 > 0:25:56OK, three minutes, come on.
0:25:56 > 0:25:57(How's it going?)
0:25:57 > 0:26:01Really bad, the oven wasn't on properly.
0:26:01 > 0:26:03I mean, they're coming on now
0:26:03 > 0:26:05but I don't know if they're going to be ready.
0:26:05 > 0:26:08What have we got? Seconds left, have we?
0:26:08 > 0:26:10Yeah, we've got a few seconds left.
0:26:16 > 0:26:19They're not cooked at all. No, they're not cooked at all.
0:26:25 > 0:26:26OK, bakers, your time is up.
0:26:31 > 0:26:35Please bring your Arlettes up to the gingham altar
0:26:35 > 0:26:37behind your photos, thank you.
0:26:39 > 0:26:43Paul and Mary will have no idea whose Arlettes are whose.
0:26:43 > 0:26:46What we're looking for is eight thin Arlettes.
0:26:46 > 0:26:49Buttery, crisp and sweet.
0:26:53 > 0:26:55We'll start with these over here.
0:26:55 > 0:26:56You've got the lines here.
0:26:56 > 0:27:00- You've got eight.- The appearance of them is very similar.
0:27:00 > 0:27:03- Oh, crispy.- That's a good sign.
0:27:03 > 0:27:05Mm!
0:27:05 > 0:27:08- They're a nice texture.- It's basically what we're looking for.
0:27:08 > 0:27:09It melts in the mouth.
0:27:09 > 0:27:12- It's just right, the cinnamon too, isn't it?- Mmm.
0:27:12 > 0:27:13These are a lot thicker.
0:27:13 > 0:27:15Haven't been rolled out very much.
0:27:15 > 0:27:16You can still see the lines.
0:27:16 > 0:27:18They're a good colour.
0:27:18 > 0:27:19Breaks well.
0:27:19 > 0:27:22They taste OK, cinnamon's in there.
0:27:22 > 0:27:24Now, these look quite dry.
0:27:24 > 0:27:27Now, it's crispy.
0:27:27 > 0:27:28Slightly chewy as well.
0:27:28 > 0:27:31They're uniform and we have got eight.
0:27:31 > 0:27:35Moving onto number four, where's the rest?
0:27:36 > 0:27:38But they are crispy.
0:27:38 > 0:27:40A nice texture inside.
0:27:40 > 0:27:42A pity there's not eight.
0:27:42 > 0:27:45Now, these, you've just got a couple of swirls
0:27:45 > 0:27:47so they've rolled it up the wrong way so it only rolls up twice
0:27:47 > 0:27:51rather than rolling it up the long way so you get more curl inside it.
0:27:51 > 0:27:54It's flaky and there's quite a bit without cinnamon.
0:27:56 > 0:27:58Now, we have got some lamination here.
0:27:58 > 0:28:02Quite thin, breaks very well.
0:28:03 > 0:28:05That's a lovely texture.
0:28:05 > 0:28:07Quite strong on the cinnamon.
0:28:07 > 0:28:12Big issues with melting butter here and not rolling it out thin enough.
0:28:12 > 0:28:13Nice and crisp.
0:28:13 > 0:28:17Large parts here with just dough, no lamination in there.
0:28:18 > 0:28:24It's sad that we haven't got even distribution of the cinnamon.
0:28:25 > 0:28:28Butter pouring out, the rest of the dough, where's it gone?
0:28:28 > 0:28:32The flavour's not bad at all but it comes down to the size,
0:28:32 > 0:28:35comes down to the lamination and a bit of a rushed job.
0:28:35 > 0:28:38- And slightly overbaked as well. - Yeah.
0:28:38 > 0:28:40The butter's poured out of it again.
0:28:40 > 0:28:42Could have been rolled out thinner.
0:28:42 > 0:28:44Oh, that's more chewy than a break.
0:28:44 > 0:28:48- As you get to the middle, it's more chewy.- Yeah, it is.
0:28:49 > 0:28:50And the last one.
0:28:50 > 0:28:53It looks to me as though it needed a little more baking.
0:28:53 > 0:28:57Yeah, for sure, and thinner rolling-out as well.
0:28:57 > 0:29:00It's chewy, see? It's underbaked.
0:29:00 > 0:29:02Paul and Mary will now reveal
0:29:02 > 0:29:06who has baked technically-perfect Arlettes.
0:29:06 > 0:29:08In 11th place is...
0:29:08 > 0:29:10this one. Whose is this?
0:29:10 > 0:29:13First of all, where are the rest of them?
0:29:13 > 0:29:14I had a problem with the oven.
0:29:14 > 0:29:17I didn't have it at the correct setting, I'm sorry.
0:29:17 > 0:29:19In tenth place, who is this?
0:29:19 > 0:29:21I just had one spiral.
0:29:21 > 0:29:23In ninth place is this one.
0:29:23 > 0:29:25You had a good shape there, needed to be slightly thinner
0:29:25 > 0:29:27but, on the edges, they were quite raw.
0:29:27 > 0:29:30Tamal is eighth, Ugne seventh,
0:29:30 > 0:29:32Alvin is sixth, Mat fifth,
0:29:32 > 0:29:35Sandy fourth and Ian is third.
0:29:35 > 0:29:37And who is second place here?
0:29:39 > 0:29:40They were very good.
0:29:40 > 0:29:41And in first place?
0:29:41 > 0:29:45You've got a nice spiral all the way through, nice and crisp
0:29:45 > 0:29:46and nice and thin, well done.
0:29:46 > 0:29:49APPLAUSE
0:29:49 > 0:29:54I am trying not to get emotional, I'm trying to be level-headed...
0:29:54 > 0:29:56Well done, Dorret, that was very good.
0:29:56 > 0:29:58..but inside, I'm doing a little dance.
0:29:58 > 0:30:01I feel like I've kind of redeemed myself
0:30:01 > 0:30:04and I'm in a middle ground now, I've kind of evened it up.
0:30:04 > 0:30:0610th out of 11, it's not a good feeling.
0:30:06 > 0:30:10Learn from it and move on. They're the experts.
0:30:10 > 0:30:12In hindsight, I should have checked the oven.
0:30:12 > 0:30:15My fault entirely. I was silly, silly.
0:30:29 > 0:30:31Biscuit week, Paul, who's crumbling?
0:30:31 > 0:30:33At the beginning, certainly in the Signature,
0:30:33 > 0:30:37Dorret had serious issues with that biscotti.
0:30:37 > 0:30:39However, on the technical challenge, she was first.
0:30:39 > 0:30:43If she has a bad day again today, we'll just have to look and see.
0:30:43 > 0:30:44Tamal had issues as well.
0:30:44 > 0:30:47Paul. Marie certainly.
0:30:47 > 0:30:49Too early to call a Star Baker at this point, Mary?
0:30:49 > 0:30:51Oh, definitely. Because, always,
0:30:51 > 0:30:55the Showstopper brings out the best or the worst in people.
0:30:55 > 0:30:58But I think that Mat, Ian and Alvin are all up there
0:30:58 > 0:31:00for potential Star Bakers this week.
0:31:05 > 0:31:06Morning, bakers.
0:31:06 > 0:31:11I hope you are all literally ready to stop the show today.
0:31:11 > 0:31:16Now, Paul and Mary, please, would like you to bake 36 biscuits today.
0:31:16 > 0:31:20But these biscuits need to be presented in a biscuit box
0:31:20 > 0:31:21and the biscuit box needs to be
0:31:21 > 0:31:23an entirely different kind of biscuit mix
0:31:23 > 0:31:25to the biscuits inside.
0:31:25 > 0:31:29They can be any shape, size, or flavour that you desire.
0:31:29 > 0:31:31You've got four hours on the clock.
0:31:31 > 0:31:32- On your marks.- Get set.- Bake!
0:31:37 > 0:31:39It's all on today, basically.
0:31:39 > 0:31:40I need to do well.
0:31:42 > 0:31:45It's a time to be creative, to showcase what you can do
0:31:45 > 0:31:47and I hope I manage to pull that off.
0:31:49 > 0:31:52This particular Showstopper is all about precision
0:31:52 > 0:31:56and I'd like to see a little bit of architecture going on as well.
0:31:56 > 0:31:58It's very important, when you think of that box,
0:31:58 > 0:32:00to choose the right mixture.
0:32:00 > 0:32:05It's got to be a tough mixture, something like a gingerbread.
0:32:05 > 0:32:07I want them to be ambitious,
0:32:07 > 0:32:10I want them to show as many techniques as possible,
0:32:10 > 0:32:14but most of important of all, they've got to taste really special.
0:32:20 > 0:32:23- Morning, Paul. - Morning, Paul. Morning, Mary.
0:32:23 > 0:32:28So what have you decided to do for the biscuit box and the biscuits?
0:32:28 > 0:32:31Right, my biscuit box is going to be made of gingerbread.
0:32:31 > 0:32:34Biscuits are macaroons, they're going to be coloured pink,
0:32:34 > 0:32:36in honour of my wife. She loves pink.
0:32:36 > 0:32:39- Nice, OK.- Oh, you heartbreaker! - It's there!
0:32:39 > 0:32:42Now the whole world's in love with you.
0:32:42 > 0:32:46Paul's gingerbread chest will be decorated with personal memoirs,
0:32:46 > 0:32:50including iced images of himself as a Coldstream Guard.
0:32:50 > 0:32:53I look forward to breaching that high-security box imminently.
0:32:53 > 0:32:55- HE LAUGHS - High-security biscuit box!
0:32:56 > 0:32:59The box is going to be made of gingerbread
0:32:59 > 0:33:02and I'm going to use royal icing to stick them together
0:33:02 > 0:33:05and I'm going to flood the whole sides with royal icing.
0:33:05 > 0:33:09Alvin plans to fill his ornate gingerbread casket
0:33:09 > 0:33:11with 36 brandy snaps.
0:33:11 > 0:33:15It's a bit worrying, but you've got to take some risks, I think.
0:33:15 > 0:33:18Seven of the bakers have chosen to build their boxes
0:33:18 > 0:33:21out of a gingerbread-style base.
0:33:21 > 0:33:23Once it's baked, it's quite strong and quite sturdy,
0:33:23 > 0:33:25so it holds really well.
0:33:25 > 0:33:26Urgh!
0:33:26 > 0:33:32The basic dough is a mixture of flour, butter, sugar and syrup.
0:33:32 > 0:33:35This is the yummy treacle going in.
0:33:35 > 0:33:37Just have to let this drip in.
0:33:37 > 0:33:41The trick is to get the right texture so that, once baked,
0:33:41 > 0:33:45it will be robust enough to hold three dozen identical biscuits.
0:33:45 > 0:33:49A bit more softer consistency than this, really -
0:33:49 > 0:33:51that's what I'm looking for.
0:33:51 > 0:33:53It's got to not be soggy, it's got to be very crisp.
0:33:56 > 0:33:58- Morning, Nadiya.- Hi.- Hi, Nadiya.
0:33:58 > 0:34:00Nadiya, tell us all about your biscuit box.
0:34:00 > 0:34:03So, I'm doing a ginger and cayenne pepper box,
0:34:03 > 0:34:05so it's a rounded box...
0:34:05 > 0:34:07Well, that's what I'm going to try and attempt to do.
0:34:07 > 0:34:09And are you going to decorate the top?
0:34:09 > 0:34:13Yeah, I'm going to use sort of the traditional Chinese colours
0:34:13 > 0:34:16that bring good luck, so red and gold mainly.
0:34:16 > 0:34:20That's why I chose cayenne pepper, cos it's kind of red and spicy.
0:34:20 > 0:34:22A really dramatic kind of look you're going for, isn't it?
0:34:22 > 0:34:25- Yeah, I'm all about the drama. - SHE LAUGHS
0:34:25 > 0:34:27To go inside her oval gingerbread vessel,
0:34:27 > 0:34:30Nadiya plans to make 36 fortune cookies,
0:34:30 > 0:34:32filled with words of wisdom.
0:34:32 > 0:34:34Can I take one? Do you mind?
0:34:34 > 0:34:36Can I read one?
0:34:36 > 0:34:40It says here, "The male judge will soon be superfluous."
0:34:40 > 0:34:41THEY CHUCKLE
0:34:43 > 0:34:46It's like a gingerbread but it's not got any ginger in it,
0:34:46 > 0:34:49it's sort of a gingerbread-type. I don't know what else to call it.
0:34:49 > 0:34:53"Anise bread" sounds a bit... That sounds even more pretentious!
0:34:53 > 0:34:56Tamal has flavoured his structural biscuit with star anise.
0:34:56 > 0:34:59Chequered shortbreads will nestle inside.
0:34:59 > 0:35:01It's supposed to be like a French jewellery box,
0:35:01 > 0:35:04or games box.
0:35:04 > 0:35:06There's an idea up here that kind of makes sense.
0:35:06 > 0:35:10Two of the bakers are making their containers out of shortbread.
0:35:10 > 0:35:15This is my honey and lemon dough.
0:35:15 > 0:35:18Flora's will take the form of an Indian tea chest,
0:35:18 > 0:35:21laden with Earl Grey tea-infused biscuits.
0:35:21 > 0:35:24I've got enough for some extras
0:35:24 > 0:35:28in case I have a crack or anything goes disastrously wrong.
0:35:31 > 0:35:34I'm intrigued by this. Did you make this?
0:35:34 > 0:35:36I did, yes, I got some bent aluminium sheets
0:35:36 > 0:35:41and the shortbread gets wrapped around here,
0:35:41 > 0:35:43and then this goes around the outside
0:35:43 > 0:35:44and then it's baked like that
0:35:44 > 0:35:47and then it all comes out as a complete cylinder.
0:35:47 > 0:35:49It's all about making sure the heat gets all the way around.
0:35:49 > 0:35:51You could have one part burnt and the other half raw.
0:35:51 > 0:35:55- Yeah, exactly. In my oven at home, it's OK.- OK.
0:35:55 > 0:35:57Ian's "Sandwich de la Confiture"
0:35:57 > 0:35:59will hold 36 macarons.
0:35:59 > 0:36:03A further 23 will adorn his shortbread case.
0:36:03 > 0:36:08I always stick a chunk in the middle
0:36:08 > 0:36:11and that helps me indicate when the sides are done
0:36:11 > 0:36:13once it's all wrapped up.
0:36:13 > 0:36:15I've got my templates.
0:36:15 > 0:36:19I came up with this idea of the slot effect...
0:36:21 > 0:36:22..and a colleague...
0:36:22 > 0:36:27A couple of colleagues at work helped me perfect it.
0:36:27 > 0:36:30Sandy is the only baker going savoury.
0:36:30 > 0:36:34Inside her sundried tomato and oregano hamper
0:36:34 > 0:36:38will be 36 Parmesan rounds filled with cream cheese.
0:36:38 > 0:36:40I'm going to market these templates.
0:36:40 > 0:36:42I'm going in to production,
0:36:42 > 0:36:44It's going to put Bradford on the map, is this box.
0:36:46 > 0:36:49As you can see, I've got a very high-tech template
0:36:49 > 0:36:51that I made at home.
0:36:51 > 0:36:52SHE CHUCKLES
0:36:52 > 0:36:55I'm making the base of the box.
0:36:55 > 0:36:58I'm just going to shape it round this bowl.
0:36:58 > 0:37:02I'm slightly regretting making such a ridiculously-shaped box
0:37:02 > 0:37:03for my biscuits.
0:37:03 > 0:37:06Matt is attempting to create a gingerbread fire engine
0:37:06 > 0:37:08to carry his Earl Grey tea biscuits.
0:37:08 > 0:37:12He's making the windows from crushed and melted boiled sweets.
0:37:13 > 0:37:14No, I'm sure I'll feel better when I...
0:37:14 > 0:37:17When it's all in the oven...
0:37:17 > 0:37:18I'll be all right, I think.
0:37:42 > 0:37:45I've covered them with a piece of parchment
0:37:45 > 0:37:46and then put another tray on top,
0:37:46 > 0:37:48because it could rise up too much
0:37:48 > 0:37:52and not fit in together and just not really be a box.
0:37:58 > 0:37:59Please work.
0:38:07 > 0:38:09The bakers will be judged equally on their edible box
0:38:09 > 0:38:12and the batch of biscuits inside.
0:38:12 > 0:38:13For these, Mary and Paul
0:38:13 > 0:38:17are looking for uniformity and unusual flavours and styles -
0:38:17 > 0:38:20nothing less than biscuit brilliance.
0:38:22 > 0:38:23- Good morning.- Good morning.
0:38:23 > 0:38:26So, Marie, tell us all about your box of biscuits.
0:38:26 > 0:38:28My biscuits are going to be shortbread.
0:38:28 > 0:38:31We expect you, from Scotland, to be making shortbread.
0:38:31 > 0:38:33- Shortbread, of course!- No pressure.
0:38:33 > 0:38:36Marie's shortbreads will be flavoured with orange and cinnamon
0:38:36 > 0:38:39and decorated with piped white chocolate,
0:38:39 > 0:38:41her second attempt in two days.
0:38:41 > 0:38:42I think they'll be all right -
0:38:42 > 0:38:45a nice bite to it, but melt-in-the-mouth hopefully.
0:38:45 > 0:38:46SHE CHUCKLES
0:38:46 > 0:38:49Today, I am making something Lithuanian.
0:38:49 > 0:38:54Lithuanian cottage cheese cookies with cinnamon and sugar.
0:38:54 > 0:38:58The cookies will be housed in a jar made from Lithuanian honey cake,
0:38:58 > 0:39:02and from marshmallow fondant, Ugne will attempt to sculpt a baby
0:39:02 > 0:39:04trying to steal them.
0:39:04 > 0:39:07I practised. Yeah, I practised. It looked nice.
0:39:07 > 0:39:10So hopefully nothing will fail today.
0:39:11 > 0:39:13Just concerned about the time,
0:39:13 > 0:39:14because of the number of brandy snaps
0:39:14 > 0:39:19that I can cook at any given time, which is about six.
0:39:19 > 0:39:22So, yeah, feeling the pressure.
0:39:24 > 0:39:27Macaroons are something I have made quite a lot before.
0:39:28 > 0:39:31Ian's making macaroons, I believe, over there.
0:39:31 > 0:39:33I think his are pink as well.
0:39:37 > 0:39:40These are my two-tone chequerboard shortbread,
0:39:40 > 0:39:43so I've got an alternating lemon and chocolate dough,
0:39:43 > 0:39:46which I'm just assembling here.
0:39:48 > 0:39:50Right, what have we got here then?
0:39:50 > 0:39:52- A box of frogs.- A box of frogs?- Yes.
0:39:52 > 0:39:54- As in "mad as a..."?- Mad as a...
0:39:54 > 0:39:56Cos you've got to be a little bit crazy
0:39:56 > 0:39:58to put yourself through this.
0:39:58 > 0:40:01There's only one place for amphibious shortbreads -
0:40:01 > 0:40:03under a gingerbread lily pad.
0:40:03 > 0:40:06They're flavoured with green tea and cocoa beans.
0:40:06 > 0:40:09- You've cut them out with a stamp that makes them look a frog.- Yeah.
0:40:09 > 0:40:11Do you think that's a little bit of a short cut?
0:40:11 > 0:40:13Um...
0:40:13 > 0:40:15potentially.
0:40:15 > 0:40:18I'm now doing the fortune cookies.
0:40:18 > 0:40:20I have to make three at a time,
0:40:20 > 0:40:23so it's getting those done in time,
0:40:23 > 0:40:26but leaving me enough time to decorate the box at the end,
0:40:26 > 0:40:28so it's just getting those done.
0:40:30 > 0:40:31With only a standard oven,
0:40:31 > 0:40:34the bakers will have to prove their organizational skills
0:40:34 > 0:40:36at mass production.
0:40:46 > 0:40:48SHE SIGHS
0:40:48 > 0:40:51I think they're ready. Yeah, they're looking good.
0:41:00 > 0:41:03I think we've got something. It looks good.
0:41:06 > 0:41:07Get in!
0:41:09 > 0:41:11They're huge.
0:41:11 > 0:41:13They've come up massive and I...
0:41:13 > 0:41:15I don't know why.
0:41:18 > 0:41:20Yep, they'll be fine.
0:41:25 > 0:41:27Come out, come out, come out.
0:41:27 > 0:41:29Yes, ahh!
0:41:31 > 0:41:34Right, back in the oven. They need a couple more minutes.
0:41:39 > 0:41:41So them's my wheels.
0:41:46 > 0:41:48Yeah, success, I think.
0:41:48 > 0:41:50Happy with that.
0:41:52 > 0:41:53NADIYA GROANS
0:41:55 > 0:41:57I shouldn't have put them in the oven.
0:41:57 > 0:41:59SHE SIGHS
0:42:02 > 0:42:04Just do it again.
0:42:06 > 0:42:10Bakers, you are halfway through.
0:42:10 > 0:42:12Right, the macaroons are going in.
0:42:17 > 0:42:19- SANDY:- It's like going into battle.
0:42:21 > 0:42:23Matt had the same idea as me.
0:42:23 > 0:42:26We're are both doing our biscuits shaped as teabags.
0:42:26 > 0:42:29We're going to have a biscuit tea war.
0:42:40 > 0:42:42See what happens.
0:42:47 > 0:42:50If I can get the fortune cookies done, I could do this,
0:42:50 > 0:42:52I could recover it.
0:42:52 > 0:42:54I never go down without a fight.
0:42:58 > 0:43:00I need to join my fire engine together.
0:43:00 > 0:43:02I've got a lot do.
0:43:02 > 0:43:04Right, starting assembling.
0:43:07 > 0:43:10Can't remember which side's which now!
0:43:11 > 0:43:15I'm using a ruler for accuracy. Precision is everything.
0:43:16 > 0:43:19It shouldn't be this puffy, really.
0:43:19 > 0:43:20Really strange.
0:43:23 > 0:43:24I'm shaking.
0:43:24 > 0:43:27It's very difficult to keep something like this still.
0:43:37 > 0:43:40- FLORA:- The decoration is definitely the key element in this.
0:43:40 > 0:43:45For it to be a Showstopper, it's going to have to look good.
0:43:45 > 0:43:47It's a bit more pink than I wanted.
0:43:47 > 0:43:51UGNE: It's a little bit too thin, see, it's runny.
0:43:55 > 0:43:58I'm shaking like a leaf, it's awful.
0:43:58 > 0:44:00I've never made such a mess before in my life.
0:44:07 > 0:44:09Mine is going to be rustic.
0:44:09 > 0:44:12We do all that fancy stuff - mine is going to be rustic,
0:44:12 > 0:44:13that's what it's going to be.
0:44:13 > 0:44:16Matt, it's a fire engine.
0:44:16 > 0:44:17Look at that!
0:44:17 > 0:44:18Come on, come on, come on.
0:44:18 > 0:44:22- It's nearly there, isn't it? Getting there.- Yes, it's incredible.
0:44:24 > 0:44:26I'm just waiting for my box to cool.
0:44:26 > 0:44:29I don't know, cos I can't decorate it cos it's too warm.
0:44:29 > 0:44:31I think I'm going home.
0:44:31 > 0:44:32Definitely.
0:44:34 > 0:44:38OK, bakers, that's 30 minutes until I try your boxes, 30 minutes.
0:44:38 > 0:44:40Right.
0:44:40 > 0:44:41I've just got so many things to do.
0:44:41 > 0:44:45I need to ice this, got brandy snaps to do.
0:44:45 > 0:44:47So, yeah, pressure, pressure.
0:44:47 > 0:44:50If I'm going to go down, I'm going to go down making fortune cookies,
0:44:50 > 0:44:52that's what I'm going to do.
0:44:57 > 0:44:59Yeah, really pleased with those.
0:44:59 > 0:45:00They look tickety-boo.
0:45:03 > 0:45:06I don't know how mine compare to Ian, I've not seen them.
0:45:06 > 0:45:09I'd like to go and look, but I haven't got time.
0:45:09 > 0:45:11- ALVIN:- I'm running out of time.
0:45:11 > 0:45:13Really going behind.
0:45:15 > 0:45:17Perfect.
0:45:26 > 0:45:28I have to start working fast, especially with these,
0:45:28 > 0:45:31cos they need to go back in the oven for five-minute intervals
0:45:31 > 0:45:34just to crisp them up.
0:45:34 > 0:45:37I mean, I'm faced now with the decision just to abandon the box.
0:45:37 > 0:45:40I'm going to abandon the box. It's not ready.
0:45:40 > 0:45:43I won't be able to put it together. It's still wet.
0:45:44 > 0:45:47So I think I'm just going to concentrate on the brandy snaps,
0:45:47 > 0:45:49at least I've got something to present them.
0:45:49 > 0:45:53That's very, very wet white chocolate, but it'll do.
0:45:53 > 0:45:56The thing about chocolate is it runs on its own,
0:45:56 > 0:45:58you're not pushing it out, it just comes out.
0:46:01 > 0:46:03They're messy. It's not very good.
0:46:08 > 0:46:11Quite worrying that nobody else is doing savoury biscuits.
0:46:12 > 0:46:15SHEEP BLEAT
0:46:15 > 0:46:20Bakers, that's five minutes, until Pandora's box is opened.
0:46:22 > 0:46:26I am making fondant baby legs.
0:46:26 > 0:46:28It will be climbing in to the box, hopefully.
0:46:31 > 0:46:32FLORA GROANS
0:46:32 > 0:46:34And I've just snapped it.
0:46:36 > 0:46:38I just... I just wrecked it.
0:46:38 > 0:46:41I literally can't believe I did that. I'm s...
0:46:41 > 0:46:43I'm mortified. How can I make amends?
0:46:43 > 0:46:45Well, if I leave, you're coming with me.
0:46:45 > 0:46:46I'll take that.
0:47:00 > 0:47:03I've got some brandy snaps, I'm presenting them with something.
0:47:06 > 0:47:09- TAMAL:- It would be funny if they didn't all fit in.
0:47:19 > 0:47:21- PAUL:- There we go, can't change it now.
0:47:24 > 0:47:26- MEL: OK, bakers... SANDY:- Ta-da.
0:47:26 > 0:47:28..time is up on your Showstoppers.
0:47:28 > 0:47:31Step away from your creations,
0:47:31 > 0:47:33otherwise I will have to box your ears.
0:47:38 > 0:47:40Mary and Paul have asked
0:47:40 > 0:47:43for an architecturally impressive biscuit box
0:47:43 > 0:47:47containing an intriguing and identical batch of 36 biscuits.
0:47:51 > 0:47:52It looks great fun,
0:47:52 > 0:47:54and you've made good macaroons.
0:47:54 > 0:47:56Obviously the cylinder that you baked it in works,
0:47:56 > 0:47:58which I'm impressed with.
0:47:58 > 0:47:59PAUL GROANS
0:48:01 > 0:48:03Let's have a look, take a few of these fellows out.
0:48:03 > 0:48:06They all look quite perfect from here.
0:48:08 > 0:48:10They're fantastic, really good.
0:48:10 > 0:48:12- Let's try the box.- Great. Yeah.
0:48:16 > 0:48:17- The flavour's there.- Great.
0:48:17 > 0:48:20Beautiful, buttery shortbread.
0:48:20 > 0:48:22It's a great box, that.
0:48:22 > 0:48:23- Well done.- Thank you.
0:48:28 > 0:48:32What an ambitious box you've made.
0:48:32 > 0:48:35Doing so much, I think maybe you got a bit rushed at the end
0:48:35 > 0:48:38- and a bit sort of panicky and that's what happens.- Definitely.
0:48:38 > 0:48:40It's got a great bake on that lid.
0:48:40 > 0:48:42The piping's very good on it.
0:48:46 > 0:48:50I can get the tea. I thought I wouldn't, but I can.
0:48:50 > 0:48:52It is a great bake. Thank you, Flora.
0:48:58 > 0:49:00Tell us about your box.
0:49:00 > 0:49:04The component of the box is made of gingerbread, and um...
0:49:07 > 0:49:08Sorry.
0:49:13 > 0:49:16Well, you had such great plans and a huge sadness
0:49:16 > 0:49:19that you just didn't have time to put it all together.
0:49:19 > 0:49:20It's a shame about the box,
0:49:20 > 0:49:23but I think we need to try it first anyway.
0:49:26 > 0:49:28It's a really beautiful flavour.
0:49:28 > 0:49:29It's a nice biscuit.
0:49:29 > 0:49:33I can see some absolutely smashing brandy snaps.
0:49:33 > 0:49:34Mmm!
0:49:34 > 0:49:36The flavour of them is so good,
0:49:36 > 0:49:39but having a filling makes it rather wet.
0:49:39 > 0:49:44But...the flavour of those things, the colour, the bake, is excellent.
0:49:44 > 0:49:46Shame about the box.
0:49:46 > 0:49:47Shame about the box.
0:49:51 > 0:49:53I think the box looks quite elegant.
0:49:53 > 0:49:55Roses look a bit... Actually, they look all right -
0:49:55 > 0:49:56a bit thick, a bit clumsy,
0:49:56 > 0:49:58but I think we need to look inside there.
0:49:58 > 0:50:00I think the biscuits look quite, um...
0:50:03 > 0:50:04..plain.
0:50:05 > 0:50:08I'm hoping the flavour comes through.
0:50:09 > 0:50:13It's a good Scotch shortbread biscuit.
0:50:13 > 0:50:15I'm not sure about the biscuit.
0:50:15 > 0:50:19I think the flavours are a little bit muddled up inside.
0:50:19 > 0:50:22We ought, really, to taste the box as well.
0:50:24 > 0:50:27It isn't really crisp, it's a little bit soft.
0:50:31 > 0:50:35I think it looks absolutely smashing. It's breathtaking.
0:50:35 > 0:50:38It's a little bit of a jigsaw puzzle, and I like that.
0:50:43 > 0:50:46I'm not getting too much sundried tomato, though.
0:50:46 > 0:50:48Let's have a look at a few of these guys.
0:50:50 > 0:50:52They're delicious, but they're a bit soft.
0:50:58 > 0:50:59Biscuits look pretty good.
0:50:59 > 0:51:02It's quite difficult to get those exactly right.
0:51:05 > 0:51:09They're a good flavour and they are crisp all the way through.
0:51:09 > 0:51:12I think we need to try the lid.
0:51:12 > 0:51:16It's softened up slightly, but I'm not surprised - it's so thick!
0:51:16 > 0:51:18The star anise comes through beautifully.
0:51:18 > 0:51:20Checkmate. Bang on, mate.
0:51:24 > 0:51:27Looking at it, it's really a bit over the top,
0:51:27 > 0:51:28it's a bit garish for me.
0:51:31 > 0:51:34The inside is quite solid. It's just the outside will soften
0:51:34 > 0:51:37because of the icing that you've got covered in.
0:51:37 > 0:51:39Nice flavour, though. I am getting the mixed spice.
0:51:39 > 0:51:41Let's have a look at some of these.
0:51:41 > 0:51:43- These are traditional, aren't they? - Yeah.
0:51:44 > 0:51:46- I don't like them.- OK.
0:51:46 > 0:51:47- I love them.- Oh!
0:51:57 > 0:52:00They're crisp. I'm not getting much flavour there.
0:52:01 > 0:52:05I am getting a flavour, it's just I don't like the flavour.
0:52:05 > 0:52:06OK.
0:52:06 > 0:52:07It's quite bitter.
0:52:07 > 0:52:09Let's try this lid.
0:52:10 > 0:52:12It's a nice gingerbread, but it's soft.
0:52:12 > 0:52:14The flavour of the gingerbread is fantastic.
0:52:14 > 0:52:17My issue is the flavour of the biscuits inside.
0:52:24 > 0:52:26I think, obviously, we were expecting a dome.
0:52:26 > 0:52:28There was a dome.
0:52:28 > 0:52:29I broke it.
0:52:29 > 0:52:31- YOU broke it?- I broke it.
0:52:31 > 0:52:33OK. It does look quite plain.
0:52:33 > 0:52:35Yeah, it was going to be decorated,
0:52:35 > 0:52:37but it was still too warm to put anything on it,
0:52:37 > 0:52:41but I was adamant to give you a base and some sort of a lid.
0:52:41 > 0:52:43Wow, that heat as well.
0:52:43 > 0:52:45That's great. I like that.
0:52:45 > 0:52:48These fortune cookies, never seen that before on Bake Off.
0:52:48 > 0:52:50Every one is equal.
0:52:50 > 0:52:52Let's have a bite.
0:52:55 > 0:52:56They're great.
0:52:56 > 0:52:58Shame about the base, but that is...
0:52:58 > 0:53:00Oof! That packs a punch.
0:53:04 > 0:53:07The overall appearance is clean-cut.
0:53:07 > 0:53:10Just really interested in seeing what happens inside.
0:53:10 > 0:53:12They are different sizes.
0:53:14 > 0:53:17I think you've been a little overgenerous with the filling,
0:53:17 > 0:53:19the chocolate is rather overpowering.
0:53:21 > 0:53:24Nice, crispy, full of flavour -
0:53:24 > 0:53:27- that lid is very, very good. - Thank you.
0:53:33 > 0:53:35Nice and crisp, looks fantastic.
0:53:35 > 0:53:39I mean, it looks fun. Let's see what's inside.
0:53:39 > 0:53:41- A lot of teabags.- I like that.
0:53:41 > 0:53:42They're an even bake.
0:53:44 > 0:53:46The flavour of the biscuits is good.
0:53:46 > 0:53:48I'm not getting the lemon, but I am getting the Earl Grey.
0:53:48 > 0:53:50- Let's see what the lid's like.- Yeah.
0:53:52 > 0:53:54- Beautifully crisp.- Is it?
0:53:54 > 0:53:57Tastes great, well baked. Well done, mate.
0:53:59 > 0:54:03Choosing a Star Baker this week will be fairly straightforward.
0:54:03 > 0:54:04Really?
0:54:04 > 0:54:07Mat's done well. I thought that fire engine was fantastic.
0:54:07 > 0:54:10- I think Ian did well. - He's had a brilliant weekend.
0:54:10 > 0:54:12I actually think Sandy could be up there as well.
0:54:12 > 0:54:16Her box was beautiful, but I think the other side of the coin,
0:54:16 > 0:54:19that is going to be a little bit more difficult.
0:54:19 > 0:54:21There's been a lot of erratic performances over this weekend,
0:54:21 > 0:54:25most notable, I think, is Dorret, who came top in technical.
0:54:25 > 0:54:26How do you think she fared?
0:54:26 > 0:54:30On Bake Off, we expect something more than just stamping out a biscuit.
0:54:30 > 0:54:31We certainly do.
0:54:31 > 0:54:34I think Alvin, you know, he never gave us a box.
0:54:34 > 0:54:37Yes, that is an issue, surely, for you as judges -
0:54:37 > 0:54:38- he didn't fulfil the brief.- It is.
0:54:38 > 0:54:43He didn't fulfil the brief, but the brandy snaps were beautiful.
0:54:43 > 0:54:46MEL: Marie has had a fairly tricky weekend.
0:54:46 > 0:54:48Marie started off quite poorly.
0:54:48 > 0:54:51She wasn't certainly in the top half, as far as I'm concerned,
0:54:51 > 0:54:53she was at the bottom on technical,
0:54:53 > 0:54:55and coming in to this challenge,
0:54:55 > 0:54:58the biscuit was quite soft and very bland.
0:54:58 > 0:55:01There was no specific flavour in her biscuit either that came through.
0:55:01 > 0:55:04It's all been very, very simple, very plain.
0:55:04 > 0:55:09She has a comfort zone and she hasn't really lifted herself out of that.
0:55:09 > 0:55:13Paul has also had a few tough times this weekend.
0:55:13 > 0:55:16Has this done enough, do you think, to redeem him?
0:55:16 > 0:55:18I think the box was baked beautifully,
0:55:18 > 0:55:21but he was tenth in the technical,
0:55:21 > 0:55:24right alongside Marie, although just one point ahead of her.
0:55:24 > 0:55:28In contention to go, I think Paul, I think Marie,
0:55:28 > 0:55:31and then we have to think seriously about Dorret as well.
0:55:38 > 0:55:40Bakers, well done.
0:55:40 > 0:55:44It's been a tough old weekend of biscuit-making.
0:55:44 > 0:55:49I've got the great pleasure in announcing Star Baker,
0:55:49 > 0:55:55and it goes to somebody who formed a very, very beautiful double act
0:55:55 > 0:55:59with rosemary. It was bold, it was beautiful.
0:55:59 > 0:56:01Ian, you are Star Baker, well done.
0:56:04 > 0:56:05Brilliant.
0:56:08 > 0:56:10This week, I have the short straw.
0:56:10 > 0:56:15Today, we do have to say goodbye to somebody,
0:56:15 > 0:56:17and that person is...
0:56:18 > 0:56:20..Marie.
0:56:20 > 0:56:23Aw. We'll really miss you, darling.
0:56:25 > 0:56:28- MARIE:- 'I am very, very proud that I was part of it all,'
0:56:28 > 0:56:31because it's such a high standard.
0:56:31 > 0:56:34And it's incredible that I was part of it.
0:56:34 > 0:56:35I'm amazed and delighted.
0:56:36 > 0:56:38I'm so sorry, Marie.
0:56:38 > 0:56:40It's OK. I've really enjoyed it. Don't worry.
0:56:40 > 0:56:43It's very sad about Marie cos I can see a very steady baker in there,
0:56:43 > 0:56:47but what we're looking for is someone to really push the envelope.
0:56:47 > 0:56:49MARY: 'When you just stick to classics,
0:56:49 > 0:56:52'they've got to be absolutely perfect,'
0:56:52 > 0:56:54but they weren't always perfect,
0:56:54 > 0:56:56so sadly we had to say goodbye to her.
0:56:57 > 0:57:00Very pleased and very relieved, to be honest with you.
0:57:00 > 0:57:01Yeah, I was expecting...
0:57:01 > 0:57:03I was expecting the worst.
0:57:03 > 0:57:06- IAN:- 'I'm just amazed that I've been picked for Star Baker.'
0:57:06 > 0:57:09In my village, which is 400 houses,
0:57:09 > 0:57:11I'm yet to win the Best Male Baker prize,
0:57:11 > 0:57:14and here I am getting Star Baker this week,
0:57:14 > 0:57:16which is just extraordinary.
0:57:16 > 0:57:18So I'm a little bit...
0:57:18 > 0:57:21I'm in shock right now, cos I was ready to go home,
0:57:21 > 0:57:24I was like, "Yeah, yeah, you're going to go home."
0:57:24 > 0:57:27But I have to come back and bake some more.
0:57:27 > 0:57:28I'm so scared!
0:57:28 > 0:57:31MEL: Next week, it's bread week.
0:57:31 > 0:57:33- MAT:- Got dough everywhere.
0:57:33 > 0:57:34Dough-verload!
0:57:34 > 0:57:37The bakers strive to stand out with speedy Signatures...
0:57:37 > 0:57:39He's totally copying me.
0:57:39 > 0:57:42..try to conquer a French classic...
0:57:42 > 0:57:43How hard can it be?
0:57:44 > 0:57:48..and attempt to create their own yeasty masterpiece.
0:57:50 > 0:57:53It just looks like a lot of manhandled bread.