Original subtitles

GBBO S08E02

It's week two in the Bake Off tent.

One baker has already departed, 11 remain.

Another great day of baking ahead. I've got the flour.

Wow, that's a big bag. How are you going to get it

out of the wheelbarrow? Self-raising.

I don't think I've forgotten anything. Well, apart from...

BOTH: Welcome to the Great British Bake Off!

Do you want a lift? No, you're all right.

Sure? OK. I'm picking up Prue.

Last time... Going in.

Let's be brave. ..the competition began with some unreal baking.

Wowsers! Look at that.

Despite Flo and Sophie's stunning cakes...

Gosh! ..Steven became this year's first Star Baker.

This is perfect. HE SIGHS

And although and Chris and Stacey stumbled...

Am I going to put it in the bin?

..Peter was the first to leave the Bake Off tent.

I don't know what to say, mate. That's all right.

This week...

..it's biscuits... Ta-dah!

..for the Signature Challenge that's all about precision...

It's so tough, it's offering me up for a fight.

..a mind-bending Technical...

Aargh! So frustrating!

..that's an Oriental mystery...

That looks more like a Cornish pasty.

..and a game-changing biscuit Showstopper...

This is me stressed.

..that's never been attempted before.

Ah! Chin up.

I'm going. No, you're not!

I mean, the interesting thing about the word biscuit is it

comes from the Latin for bis, meaning twice, and coquere, cooked.

Twice cooked, because the original way in which they made them...

Have you eaten all those biscuits?

I thought I'd do some eating stuff

while you're doing some speaking stuff.

Wow, you literally take the biscuit.

It's Biscuit Week.

Is there not even a crumb left? Yeah.

The bakers are about to face three biscuit-based challenges

over the next two days,

but who will be our second Star Baker

and who will be the second to have to leave the Bake Off tent?

Morning, bakers, and welcome to your Signature Challenge.

Today, Prue and Paul would love you to make 24 sandwich biscuits.

There should be two separate biscuits,

neatly sandwiched together, with a flavoursome filling of your choice

that should compliment your style of biscuit.

You have two hours and 15 minutes to make your sandwich biscuits.

On your marks... Get set... Bake!

The Signature bake this week is a devilishly difficult challenge,

I think, because you've got to make 48 biscuits to

make 24 sandwich biscuits,

so they've got to think of how they're going to break those

so they're all equally sized and equally coloured at the same time.

PRUE: One of the risks is that the filling will be too soft.

When you get it in between your teeth,

out comes the lemon curd or the buttercream.

If you combine a hard biscuit with a soft interior,

it will go all over your lap.

Hello, Liam. Hello. Tell us about your sandwich biscuits.

It's a pecan and malt flavoured biscuit.

Like at a diner. I always get a malt and chocolate milkshake.

This sort of reminds me of the '50s, Back To The Future.

And it's, like, slightly subtle, but it creeps up. Yeah.

It's like, "Hello, I'm here.!

Liam began baking just four years ago, inspired by his mum, Eleanor.

Where is that carrot cake? Just taste the food, boy.

Sorry.

He's sandwiching coffee buttercream between pecan

and malt shortbread.

We used to be given malt cos it was good for us

after the war.

Which, the First World War? Yeah, First World War.

Such a delicious flavour.

So the whole thing is going to be crunchy? Kind of.

It's cookie or is it biscuit? It's a biscuit. So it will snap?

So you're looking for a soft snap, yeah? Soft snap.

A soft snap...

THEY LAUGH

Whatever texture the bakers are aiming for...

The softest centre and a bit of crunch on the outside.

..they can ruin it when trying to introduce flavour.

225g.

Too many wet or dry additions to their basic dough now...

..can drastically alter the bite of their baked biscuit.

This is pistachio extract that I couldn't find

anywhere in England.

So when I went to Russia last time, I went to these baking shops,

and I found it there,

which was quite good.

Julia left Siberia to live in Crawley with her husband, Matt,

and their dog, Ned.

Ned! Ned!

Her pistachio and cardamom biscuits will sandwich a vanilla

and rose jelly.

Flavours give you instant memories, don't they?

They remind you of something.

When I bite into them, I think of Turkey, the time I met my husband.

Aw! Was it very romantic? It was.

He kind of came up to me and started chatting me up. Uh-oh!

Then, literally, we walked with each other for like two hours,

ended up talking about everything and nothing.

And you kind of know whether it's the right person or not,

you kind of feel it.

Do you know, that's marriage - everything and nothing.

That's exactly what marriage is like.

Steven's also flavouring his biscuit dough with a little

holiday romance.

There's some amaretto.

I was in Rome years ago, one of the fondest memories was sitting,

having a coffee and an amaretti

biscuit, and it was a warm Sunday

morning, so the bells were tolling, and it was incredibly romantic.

Steven's love of romance even extends to the music

he listens to as he bakes.

He has lovingly adapted a classic amaretti dough

recipe for his coffee cream filled biscuits.

What's gone into this mixture, then, for the biscuits?

Semolina flour. So, semolina gives like a softer, chewy texture.

A bit of crunch outside, soft dough,

and then squashy coffee middle.

And then you should have the classic Italian combination

of amaretti and coffee.

Let's hope they are.

The classic flavours in Yan's biscuit dough

were born in Enfield, North London.

I'm making peanut butter. But they're no less romantic.

It's based on something my wife likes to eat

after she goes to Zumba.

Usually she has peanut butter and banana on toast.

Yan met her wife, Marianne, at the local football club,

and they've been together for 16 years.

Her peanut butter cookies will have a banana cream filling and she

has another one of her scientific tricks up her sleeve.

I'm going to roll it caster sugar, so when it bakes, it will rise.

And then when you take it out, it will fall

and it'll have a nice crack on it.

Puts muscles on you, this. Gets rid of your bingo wings.

There's me dough done. And just put it in the fridge.

Unless the dough is chilled until it's firm,

when it comes to cutting and shaping,

producing 48 identical biscuits will be impossible.

I'm happy. But before they can start chilling...

We are looking for uniformity, don't forget. ..Steven,

James... Here we go. ..and Tom...

They're going to go in the freezer just for two minutes. ..have given

themselves even more work to do.

You need to chill them so they hold their shape.

If you put them in the warm oven, they just seep away.

They're hand piping and then chilling every single biscuit.

I'm not very good at getting everything the same size,

so I've put a little template underneath to give me a rough guide.

Accuracy is vital in James's work as a finance project manager,

but things got a little less precise

when he's teaching his sons Ollie and Ethan how to bake.

THEY LAUGH

His piped dough will be the basis of his take on a Viennese whirl,

crossed with his favourite pudding - rhubarb and custard.

Following the feedback last week,

presentation is going to be key this week.

Going in the fridge. No problem.

To perfect his presentation, Tom is having to work his piping bag

twice as hard. Just piping the base of the biscuits now.

They are different to the top because they are going to be flat instead of fluted.

I do have quite a steady hand because, with work,

I have to draw quite fine things.

But when you're in here, the nerves do affect that slightly.

Tom's keen architectural eye will see him

plan his bakes in almost as much detail as his buildings.

His time-consuming design features two contrasting

piped coffee biscuits filled with alternating coffee

and amaretto buttercream.

They all have to be identical, so I need 48 biscuits

and I'm going to make 70, just so I've got a few spare ones.

And I've already done four really messily,

which I've had to scrape off and redo.

But that's fine, I've got time.

Whilst her dough is in the fridge, Flo gas begun preparing her filling.

This is my raspberry stewing in raspberry gin.

You can get drunk on this!

At 71, Flo and all her girlfriends still meet up for a few cocktails.

# I'm all about the base about the base, no treble. #

Her gin jam and vanilla buttercream will fill two shortbread

biscuits shaped like slices of bread.

Do you think you'll have any gin flavour at all, though?

If you've boiled it with the jam, you've lost all the alcohol.

I put a bit in the buttercream.

Ah! Clever girl.

A bit of booze where we know we can taste it.

Gin always makes me a bit weepy.

Am I going to be crying when I eat this? No. I hope not!

And Flo's not the only one who's turned to drink.

Adding my whisky. Just gives it the most incredible flavours.

Chris's love of fine whisky is matched

only by his passion for the high seas.

Perfect job.

His whisky and orange filling will sit between chocolate biscuits

made with chia seed and even more whisky.

We know you're good with flavour already, we've learned that.

So, you're going to bite in, taste the chocolate,

then the hit of the whisky, then you get this lovely finish

of a bit of orange afterwards. There's a lot of flavours in there,

but they do all go together, don't they?

Well, it's not, like, in your face, your eyes watering whisky,

but you get this whisky.

I've got one question for you...

Can I have your shirt?

As long as I don't have to have you on with your spandex again, yes.

THEY LAUGH

Sophie is also hoping to blow the judges away

with an adults-only filling.

I've just come back from Italy,

Just teaching military personnel how to ski.

I drank lots of limoncello, still have some of it.

Didn't drink it all.

Since leaving the Army,

Sophie has also begun training to be a stuntwoman.

For a real lemon kick,

her curd filling will have a large double shot of limoncello.

I have to put a lot in to get any of the flavour.

But it does mean that it doesn't set very well.

The judges will be looking for a filling that won't ooze

out when the biscuit is eaten.

If I add too much banana, it becomes very wet,

but I want the flavour to come through.

But whilst most of the bakers are looking to stiffen things up...

This is the rose water jelly.

We need it to set.

..Stacey is aiming for something a little softer.

Marshmallow fluff, my kids' favourite.

I came down for breakfast yesterday and the jar was open...

and a massive scoop taken out of it.

The morning routine at Stacey's house... Thanks, Mum.

..is usually too hectic for treats at breakfast.

Love you. Thanks, Mum, I love you, bye.

Her marshmallow fluff will sit between chewy chocolate cookies,

dusted with edible glitter.

I'm not quite sure I want that metallic flavour in my mouth.

There isn't any flavour. Taste the bling, Paul.

It's just to look good. Do you like a bit of bling? Yes. Don't you?

Cos you made a sort of designer handbag.

I haven't any girls in my life,

so I like to, where I can, put a bit of glitter in.

But now Paul has worried me if I've got too much glitter.

We'll see. Good luck.

He likes to put the fear of God in you, doesn't he?

What are you doing? Making a sandwich biscuit.

Yeah, I don't think you've completely got the hang of it.

Baker s, you are halfway through the time for your sandwich biscuit.

Do you want a bite? Yeah, thanks.

MUMBLES: Mm! Delicious. Mm!

I know.

Just taking this out of the fridge and just rolling it out now.

These are just little dowel rods

I usually use to support stacked cakes,

and they're just a nice guide.

The judges will expect every single biscuit to be identical in thickness

and shape.

Make sure I weigh it precise.

As long as I have it round, gravity,

science will take care of it.

They probably won't be completely identical. I'm not a magician.

I feel like the thickness has to be perfect.

I kind of wanted to be, like, just under a centimetre,

like more biscuit than filling.

Because I love a little biscuit.

I'm happy with that. To cut perfect shapes from their biscuit dough...

I didn't want to do anything too simplistic.

..Kate and Flo have been improvising.

You have to be good at arts and crafts

when you come to the Bake Off.

Not just baking, it's making things like this.

A corned beef tin.

I'm quite proud of that.

I adapted a round mould and I put it in a bench vice,

and then shaped it into a shell shape.

The shell shape is used in quite a lot of Edwardian designing.

Kate also satisfies her passion for history by restoring antique

furniture.

And it's a fascination with family history that's led

to an ambitious, highly decorated coconut biscuit, filled with

coconut-rum cream and pineapple curd.

Rum, coconut and pineapple, that's a pirate's biscuit.

Yeah. Is that what you're going for? It is Titanic-themed.

When I researched into recipes on board the Titanic,

coconut sandwich biscuits were actually served for afternoon tea.

And I had a relative on board. And he survived, actually.

He was a passenger, was he? No, he was engine room.

Engine room, and he got out? Yes.

PRUE: He was very lucky. Yeah, very lucky.

PAUL: Wow. Thank you, Kate. Good luck. Thank you.

Going in. Right.

The bakers now face a multitasking nightmare.

Rotate when it comes to, like, six minutes.

Every single biscuit should be

baked to the same colour and texture.

I have to watch them like a hawk.

I don't want them to get too much colour.

But with 48 to perfect in the remaining time...

Oh, no. ..and only one oven...

I'm only going to put one at a time.

..they'll now have to perfectly time their brakes

and prepare new batches for the oven...

..simultaneously.

It should be quite tight.

It should've been in the oven, like, 20 minutes ago. Nine minutes.

12.

SHE SPEAKS IN RUSSIAN

When it is a stressful atmosphere, I can't count in English.

Watch them burn.

Yep.

Another couple of minutes.

I hate feeling like I'm not going to be ready for something.

BEEPING

At any point, they can slightly over bake.

The reason why rotate them is so that they can get, like,

an even bake.

Oh, look at them babies!

Going to do another two batches.

A little bit longer.

SHE BLOWS RASPBERRIES

Better give them another two minutes. Ta-dah!

OK.

Bakers, you've got 30 minutes left, 30 minutes.

I want them to be a bit more golden.

I just need them to cool now, really quick.

The filling is so soft

that any sort of heat on it will just melt it,

and the sandwich will fall apart.

They're perfect.

They're a bit dark.

Just got to really concentrate. I can't afford to drop any.

Eek!

Oh...! One, two, three, four, five, six, seven, eight...

Two, four, six, eight, ten.

Two, two, two, one.

Right. Here goes.

Let the squeezing commence.

Just starting to assemble them now.

Trying to do it as quickly as I can

without mucking up.

This is the worst bit, isn't it?

The last ten minutes. You can feel the panic around the room.

It's not quite even, but I think that's quite a nice amount.

I'm filling them 7g at a time.

People are sitting at home going, "Who does that?"

Not good. In a bit of a rush.

I just thought I was going to have more time than this.

Should I put more gin in?

I just want to taste it. Oh, yeah, go for it.

You are always licking my chocolate. SHE GASPS

Sex, isn't it? Orange and... Sex? Well done!

I wasn't getting sex, but I was looking at you, Chris.

But maybe for that filling, I'd be on the turn for you. Good Lord!

You never know.

Fiddly.

I feel as if I should've used all the time up.

The problem is, of having a bit of time to spare, you probably feel a bit nervous.

I feel as if I should've gone over them a bit more.

There we go. Steady hands. Steady hands. Oh!

That, James, is a thing of beauty.

Paul is a little bit scared of the glitter.

I think he should try and embrace it, do you know what I mean?#

We should be making him up like David Bowie.

Ah, bum, bum, bum. I've got on the jelly.

My hands are shaking so much.

Three, six, nine, 12...

19, 20, 21, 22, 23, 24. 24!

You've got one minute, one minute left!

Do they have to be on the plate?

I've just run out of time, I'm not going to have time to ice them all.

Do you want a hand? Yes, please, please, please, please.

I will be as careful as I can. It's OK.

If they fall apart, they fall apart.

My hands are shaking so much. Don't worry.

Two, four, six, eight, ten, 11, 12.

Five, six, seven, eight...

It keeps getting lopsided.

There you go. You're going to do it, you're going to do it.

Bakers, you've got ten seconds!

Two...

Time up, I'm afraid, bakers.

Please put your sandwich biscuits at the end of your benches.

Thank you, guys.

Tom, don't touch.

I'm just straightening them up. No touching.

Want to try mine?

They are so good. That is sick.

That's really nice.

It's judgment time for the signature sandwich biscuits.

Hi, Liam. Hello.

All uniform. Nice. All the same colour, and there's 24.

Tick, tick, tick. So far.

Right, let's have a look.

Gosh, they are a bit squishy. Got it, totally got it.

I'll just stand here and catch Paul Hollywood's drippings.

That's actually what's happening here.

But I think, from a flavour point of view, they're very interesting.

You get a malt kick. Yes! Coffee kick. Yes, yeah. It's really good.

But this is a meal. I think they're too chunky. Yeah.

"See me." That's what it says on the bottom of your work.

You've made 24 almost-identical biscuits.

Very delicious.

I'm getting vanilla. Certainly getting rhubarb, which is lovely.

I didn't get the custard, but it's vanilla,

so you're giving that sensation of rhubarb and custard.

But the quality of the biscuit is fantastic.

Very rich, bitter chocolate.

The whisky is... Wow, it's coming through at the end.

Yeah, beautiful, isn't it? Do you know? I think it's too much.

It's got the concentration of a chocolate truffle. Oh, OK.

They do look absolutely perfectly even.

Oh, sorry about that, bit oozy.

No denying the banana...

And peanut. If the cream filling would have set,

it would have been a fantastic biscuit.

It does look very intriguing. Filling looks a little squashy.

Your biscuit is quite hard. I think you've worked that too much.

Think so? Yeah. There's no gin flavour, but I think

the flavour is wonderful, especially the raspberry jam.

I love that chewy middle, and it is still quite crisp outside.

The only issue is the slightly irregular sizes.

Yeah. But the flavours and the texture of the almond and the coffee

together, and the slight chewiness in the bite, perfect. Thank you.

The icing's a little bit dodgy, isn't it? Very dodgy.

It's so tough, it's offering me out for a fight.

It is too tough. A story of two halves.

The pineapple's there. Delicious flavour, yum.

I think they look amazing.

Thank you. You've got consistency.

I think they look very neatly-filled.

I'm almost a little bit concerned about that amount of glitter.

Tastes great. Thank you.

Crispy on the outside, soft and cookie-like on the inside,

and the marshmallow's set beautifully so when you bite in,

it doesn't pour out. And in fact, with fluff, like that, which is

pure sugar, it's clever not to have the biscuit too sweet.

As a sandwich biscuit, you've ticked all the boxes. Well done.

Thank you.

They're dancing biscuits.

Aren't they? Yeah, look at them! Boi-oi-oing, boi-oi-oing!

HE CHUCKLES

That's great, that! They're a little bit scruffy.

Very different, but because everything's a bit strong,

it's too much. You have this mix of rose water and cardamom which

isn't particularly pleasant, but very daring of you to do it there.

And the most fun we've had so far.

Oh? Yeah, I'm just going to do that one more time.

That's just lovely. It's quite incredible. Yeah.

You were asked for 24 absolutely identical biscuits

and I think you might have hit it. They look incredible.

Sharp, nice, clean lines, distinction between the two sides.

Bit of drippage.

That's delicious! Can't really taste the limoncello. You just get

a beautiful citrus flavour. Beautifully-cooked, very tart.

What's not to like? It's wonderful. Thank you, thanks so much.

I like the look of them! I think the bake's good.

I think the size is good. Tell us about the filling?

The chocolate one is just a chocolate ganache.

The central one is coffee and amaretto.

The cream's very rich in chocolate. The amaretto flavour is delicious.

The biscuit, though, is a triumph.

Thank you. Never mind about running out of time.

I did it! There was 24. Bravo. Finish on the word triumph, Tom,

and don't... Stop speaking. Stop speaking. Save triumph.

I feel good! Yes!

I don't want to get too excited, but that has given me a boost

that I needed. I would have liked it

if Paul got glitter all over his face.

OK, brilliant, I can breathe.

I'm trying to use different flavours in everything I'm making,

and I keep getting it wrong!

Last week, it was good bake, improve on flavours.

This week, good flavours, just texture was wrong.

Can I not just marry the two, and it'll be fine?

The bakers could practise for their Signature Challenge, but now,

they'll have no idea what biscuit they'll be asked to bake next.

Time for your Technical Challenge, which has been set for you by Paul!

Any advice, Paul? Don't fold under the pressure.

Well, that covers the whole of it, right. Off you two pop!

Off we pop. Right, Paul would like you to make 12 fortune cookies,

six almond cookies, and six orange patterned cookies.

Each cookie must contain a fortune inside.

No idea how that works, but I'm sure you've got the mad skills.

You've got two hours to complete this challenge.

On your marks... Get set...

BOTH: Bake! Oh, my God.

The bakers all have identical ingredients and

the same basic recipe.

If we have a Chinese take away, we often get fortune cookies,

so I've got a good sense of how to shape them.

I've seen them on TV and stuff, and, like, films and that.

Funnily enough, I nearly made

fortune cookies a while back, and I thought,

"Nah, that's too much of a faff!" And I didn't do it! Argh!

Paul? Fortune cookies. On paper, you think, "That's very easy."

Bit actually, this is a very difficult Technical Challenge.

You have an almond flavour and you have an orange flavour.

They have a little pattern. Now this is all about timing.

You can't put all of them into the oven at the same time.

Two and three at a time, possibly, no more than that,

and it must just brown on the outside.

And when they come out, you only have a very short period of time to

create that fortune cookie shape before they set.

So it's all speed and dexterity? But the killer thing is snap.

Yeah, it breaks.

It says, "You will be working with a man with blue eyes."

There you go, you see?

Well, that means I keep my job till tomorrow, at least. Good.

The first instruction is to write 12 fortunes.

What are you supposed to write?

NOEL: "Look after your feet, and the rest will follow."

I like that. "Speak your mind, for it is..."

Stupid. I do them as I go along, unless I think of a funny one.

Can I read one? What, in the beginning? Of course, they're all

pretty much the same. "Make it count." "Keep on smiling."

Yes! I like these. They're quite punchy.

"Make it count." You've gone for "make it count" again.

Because you should really make it count, you see?

You should really make it count.

It says, uh, mix the egg whites, oil, and water.

Ahh!

I shouldn't look at other people, just do what I'm doing.

They need to be light, but they don't need much air.

People are using mixers.

I'm guessing this'll be like a twill-like consistency, so

spreadable, but not too runny.

Looks a little lacklustre. And then divide the batter into two.

Form two circles of almond butter.

How big is a fortune cookie, though? No idea.

Probably a teaspoon of mixture, and just smooth it round.

Just try it with one. I know they're supposed to be thin.

Absolutely no idea how long to put these in for.

I am very nervous at the moment.

We're going in. I'm going to start with three minutes.

That seems a lucky Chinese number, I guess?

I'm going to go for lucky five minutes.

I'm going to sit here and monitor this.

Slightly golden, OK.

I thought they'd be done like that, but actually, they're quite

slow to cook, because it's quite a low oven temperature.

Take the first one out.

Going in. Think they're too thick.

"Once baked, place a fortune in the centre and seal."

Ohh! I wish I had asbestos fingers!

Ooh! Super-hard. You have to work quite quick.

WHISPERING: I don't know what's happened to it.

That folds like that.

"Seal using the rim of a glass."

Put it over a glass and shape?

It's as simple as that! That's it, yeah.

SHE SIGHS

So I'm going to put a fortune in, fold them in half, and then I'm just

squishing it at the edge to give it that line underneath.

And they're not sticking.

What's that for? Because it'll set off quite hard.

I'll just put it in there so they don't fold out too much.

It's like origami, isn't it? Yeah. I love how you don't panic.

Is everyone else panicking? Can you not feel it? No, not really.

That's why I like being at the back. Yeah, there's panic happening. OK.

I didn't expect them to get hard as fast as they do.

You've got to be really, really quick.

They just crack, as you've just seen.

They look like real cookies and everything!

It's just not right.

I'm trying to create a shape and I just can't get a shape.

Ooh, you're cracking on me.

...the hell is this?

That looks more like a Cornish pasty.

That's not a fortune cookie shape in the slightest.

There's my two. I just can't do it.

I've only made two. Got ten to go. I can't, can't, can't give up now.

OK, put some more in. Just putting it in. Come on, you babies.

Give me some bread, give me some pastry, give me something...

wholesome. Fortune cookies.

On the almond ones, I need to melt

some chocolate and chop up some hazelnuts. Very lovely.

Give that some... That one's a disaster. Oh, why?

Yeah, there's me fortune cookie.

Give that a really good bash. That'll make you feel better.

I know. That's it!

OK! Now you're laughing!

Mine aren't going brown.

That's about there.

OK, they'll get cold very, very quickly.

So it says press to seal, but then it says use the rim of the glass.

What if it goes like that, then like that?

They're just so rubbery.

Do you want to put an apron on, and have a go? No.

Oh, man! I'm so doing these for my next dinner party!

Ohh, so frustrating!

They're poor. Tell you what, let's read one of these,

see if you can get any advice from your own advice.

You dance great. Has that helped you any?

Bakers, you've got one hour left!

I'm gonna flavour the orange one now.

So that's got orange essence and orange colouring in, as well.

I don't like using too much

food dye. It tastes all synthetic and horrible.

Orange circle... Looks more like a fried egg, if the yolk split.

Dot, dot, dot, dot, dot...

Oh, yeah, cos this works.

"Create pattern from the dots, using a cocktail toothpick."

So I'm cracking into the middle.

The idea was to make it look like segments.

I'm just going to put these in...

No, it's a disgrace.

Bakers, you've got half an hour left!

They're so bad.

This is the last batch going in.

The orange could be a little bit stronger.

I did it! Did it, that's it.

-Ish, -ish!

So how the hell did I do it?

Have I got time? Uh, "dip almond cookies in melted chocolate,

"and coat with chopped, toasted hazelnuts."

Last batch coming out.

Bakers, you've got 15 minutes left!

Oh, my God! Only managed to make five.

And this will be it.

I'm going to see if I can do another two.

We're doing that. These aren't quite cooked, these ones.

One, two, three, four, five, yeah.

Hold up. I'm not good at Technicals at all, man.

All I have to do now is the dipping and the nutting.

Bakers, that's the end of your Technical Challenge!

Well, I'm going to get annihilated here.

Chin up. I'm going. No, you're not.

Please, bring your fortune cookies up, and place them

behind your photos.

Paul and Prue are expecting 12 perfectly-shaped,

crisp fortune cookies and they won't know whose is whose.

Come on. OK. They've got the shape to them.

And they're actually quite even. That cracked beautifully.

It says, "Keep smiling."

I can taste the almond. And I can taste the orange.

Moving on, they are pretty even. There is a shape.

However, these are a little bit rubbery.

No crack. That one is absolutely delicious.

They're just slightly underdone.

Yeah. Moving on. There is not enough colouring in there at all.

It cracks well.

You could break your teeth on them. They're a bit thick.

I don't think they ever got to the oven, did they?

Raw batter's not much fun.

OK, moving on. All look the same,

orange needs to be a stronger colour. That really cracked nicely.

Nice orange flavour, just needed more colour in there.

OK, they are quite raw. The almond ones have lost their shape,

and you can unfold them.

They don't really snap. They're just not baked enough.

These look pretty good! The orange one has got a stronger colour,

which I like. Nice break. Got a nice flavouring.

That's a rather good one.

Now, these look good. Do you know? I think they're very beautiful.

That is a very good little heart.

Oh, its crack is a little bit rubbery.

Are we going to say this? "Today, you will mostly poo candyfloss."

Well, they have followed that up with,

"You will get bored of writing fortunes."

Nice orange flavour, as well.

Yeah. Oh, this is not a very happy picture.

I don't think they were quite ready.

They haven't managed to seal it up before they bend it.

Oh, beautiful, crack! But they aren't the right shape, are they?

No. Right, moving on to whatever these are.

I've made a right mess of this.

I think he just invented that.

They're raw. Although, I am getting the almond flavour in there.

Moving on. Uh, the orange ones look quite pretty.

That's got a bit of a cylindrical shape to it before it's been bent.

Start with this. Ooh, broke very well.

Very good. The almond's coming through nicely. It is crispy. Mmm.

Nice flavour in there, nice. Very good.

"Prue and Paul will now rank the fortune cookies

"from the worst to the best." In 11th place is this one.

Whose is this? Me. I had a little bit of a struggle.

Tenth place, we have this one.

Oh, Flo. They're the wrong shape, aren't they?

Ninth spot is this one. That's me. They are raw.

Yeah, I just couldn't get my head around the whole shape.

"Kate is eighth. Liam is seventh. Stephen is six, Tom fifth,

"and Julia is fourth."

In third spot is this one. Nice shape, and nice pattern as well.

Nice snap. Well done. Thank you.

This is excellent. Who's number two?

Sophie, they look absolutely beautiful.

In first place, obviously, is this one.

Nice colour, nice shape. You ticked all the boxes.

Before I left, my brother said to come back number one Technical,

or don't come back at all. That's what he said!

Prue and Paul's comments were probably quite fair.

However, when they spat them out... Well, that did hurt a little.

Paul read out, "I've made a right mess of this."

He got that right, anyway!

I also wrote, "I'm never baking these again."

Which is true, that will come true.

SANDI: One final biscuit challenge remains

and it's a first for The Great British Bake Off.

Morning, bakers.

Welcome to your Showstopper Challenge.

OK, I think this is going to be one of my absolute favourites.

We are so excited.

This is some Willy Wonka stuff right now.

Today, you're going to be making biscuit board games.

It needs to be at least 40 centimetres in diameter,

it needs to have at least eight elements.

The biscuits can be any flavour or any type

but the main thing is you must be able to play your board game

and then eat your board game.

Yeah, preferably in that order.

It's not going to work the other way round.

You've got three-and-a-half hours.

On your marks... Get set...

Bake!

NOEL: Creating a functioning board game from biscuits

is the ultimate test of the bakers' ability

to create stunning biscuits on a grand scale for their boards

whilst also delivering exquisitely detailed biscuit playing pieces.

PAUL: You've got to be a designer.

You've got to be very artistic

to really highly decorate the biscuits and the players.

PRUE: Board games are all about the detail

so it's got to be very neat.

The colours must be sharp edged,

the writing must be legible.

PAUL: You could create the most amazing board game in the world

but, actually, it's got to taste good. This is the Bake Off.

Time today is so tight.

There's no room for error.

I've got to get three doughs done in about half an hour

otherwise the game won't be finished.

Hopefully I can get everything baked in the first two hours.

I've got like an hour to decorate, which would be chill.

NOEL: Every dough will need to result in a biscuit

that's robust enough to hold its shape when it's played with...

In practice, it hasn't gone well.

The biscuits have crumbled a lot.

..while still delivering a texture that's a pleasure to eat.

When I rehearsed this, I demolished about a quarter of the chequerboard

in about 30 minutes,

so I thought it tasted OK.

SANDI: Sophie is making a simple Snakes and Ladders board,

but it requires 50 individual chocolate biscuits

and another 50 flavoured with lemon and bergamot.

So, have you done this before?

Sort of. "Sort of"? What does that mean?

I've not done beginning to end timed or anything like that.

And your Snakes and Ladders, how are you going to show us them?

They are all going to be royal icing flooded,

So pipe the outline and then flood it with royal icing.

I like the idea of the flavours. I think the lemon, the chocolate,

and the bergamot is going to give it a nice, little kick.

You seem to be under control.

That's because I've no idea what my timings should be.

LAUGHTER

Ignorance is bliss.

NOEL: When it comes to Snakes and Ladders,

Sophie won't be playing alone.

I'm doing the architect's take.

It's Drains and Ladders.

The board itself is going to be made to look like a house.

Tom will need to find time to cover a cinnamon and nutmeg board

in fondant, spray paint it and pipe numbers, ladders and drainpipes,

and make chocolate and peppermint playing pieces.

Did you design it on a drawing board?

I did. It's a bit childlike.

Shall we call it naive? Let's call it naive. It's naive.

Do you think you've nailed your timing? Not at all.

You're just a free spirit.

Time, who needs it? Who needs it?

Who needs that sort of construct?

If Paul and Prue say "You ran out of time,"

say, "What does time mean?"

SANDI: For James,

this Showstopper Challenge is a chance to go back in time.

The baked is based on an old board game called Coppit.

My wife got the board game when she was four.

It's been in the family ever since,

so it's one that's in our games cupboard that comes out regularly.

James is making a board from spiced orange, chocolate

and ginger shortbread

and he'll colour more spiced orange dough for his playing pieces.

In the winter, we play a board game on a Saturday night

and it's always Coppit that the kids want to get out.

So, it gets quite competitive

especially with the two boys playing it as well.

NOEL: Stacey's biscuit board game

also has a strong family connection

but it's never been played before.

I made up a game called Get To School

because there's all the challenges of getting them to school

and all the things they've got to do and things they forget.

You're always shouting at them.

Only a mum would come up with this game.

Players have to move across a fondant-covered, chocolate board

to try and win a good boy star biscuit

featuring Stacey's sons' favourite flavours.

I'm doing a plain chocolate biscuit,

cos my kids love that,

and then I'm doing breakfast based vanilla and strawberry.

I'm using freeze dried strawberries.

The thing about freeze dried strawberries, they are strong.

I really wanted to make sure you could taste the strawberry and I think you can.

While Stacey has gone with classic, everyday flavours,

Kate's risking everything on an obscure ingredient

she's found in one of her history books.

These are grains of paradise.

They're, like, an ancient spice

that's been, like, long forgotten.

It takes kind of like gin.

Grains of paradise

will flavour Kate's board

and orange and cardamom playing pieces

will complete a game inspired by another period of ancient history -

the 1990s.

This is my Jumanji board game.

It's like one of my favourite films from when I was small

and a lot of animals come out of the board game.

I admire the fact that you're using something slightly different -

grains of paradise. Also the orange and cardamom.

Two fascinating flavours. If it works together with the board...

It's about getting the time to decorate.

He was fussy about the icing on your Signature biscuits,

so just bear it in mind.

Flo is hoping her choice of game

can kick-start her recovery in biscuit week.

It's a take on Operation.

I don't do nothing easy so I'll have a go at that one.

Flo's Almond biscuit patient

will lie on a vanilla biscuit operating table

and everything will be covered in coloured fondant

she's chosen to make herself.

I'm going to put borders round it in red

and then the man's in, like, a flesh colour.

And I'm hoping I've got time to put a pair of shorts on him.

Not looking for a lot, am I?

THEY LAUGH

It sounds really complicated.

Bring it on. "Bring it on."

Getting the game's board baked early is crucial.

I need to get a crack on if I want to get my middle triangle bits done.

Not only will these giant biscuits need to cool completely

before they can be iced...

Mine is about decorating

and I can't do that if I don't have a board to work on.

..the bakers will also need to quickly free up their ovens

for all the other biscuit components

that will ensure their games are playable.

Just have to go like the clappers when it comes out.

NOEL: Whilst Sophie's simple Snakes and Ladders board

is proving complicated...

I need to get this bit as nice as I can.

..Julia's simple board's... I think yes.

..is for a game that has a pretty straightforward explanation.

My game is...

A British Baking Game.

Julia's ginger and lime board

will have a path of chocolate and orange liqueur stepping stones.

Whoever lands on and eats the most Star Baker biscuits

is her Bake Off winner.

Making my own game,

I was just hoping to be original

and show that I can be creative.

But Julia's creation may not be that original.

My board game's called Adventures In Bakeland.

Yan's lemon and matcha tea

orange and cardamom biscuit squares

will lead the winning player to a biscuit Sandi and Noel.

Because it's going to be a chequerboard,

they spread ever so slightly

so I'm going to put them a little spaced apart,

bake them and then they come together.

Bakers, you are halfway through the time for your biscuit board game.

God.

How long have you been standing there?

Slightly too long. I hate that.

Thanks.

JULIA HUMS

NOEL: Even with the largest items in the oven...

this Showstopper is about to get much harder.

I'm making the good boy stars.

They're very soft today.

They're not usually as soft as this.

There are now hundreds of intricate and fragile

biscuit playing pieces to complete.

Now I need to hurry up.

That's Sandy and Noel.

I've nailed him.

When I make my little hats,

I put about ten grams of biscuit into the bottom

and cook them that way up.

but I have to oil them well otherwise they won't come out.

SANDI: Liam doesn't have just one set of playing pieces to make...

he has three. I've designed a multifunctional board game.

So, if you want to play Noughts & Crosses, you can play that.

If you want to play Snakes and Ladders, you can play that.

You can play Draughts.

How many pieces are you bringing to this?

Oh, I've got loads.

Liam's classroom games compendium

will feature a chocolate orange shortbread blackboard

and over 30 individual playing pieces

full of flavours straight from his family's recipe book.

Because my nan always believed in remedies and stuff,

whenever I was ill, I always had lemon, ginger and honey.

That's my biscuit.

To make us feel better.

Just a little bit. Right, OK.

After my fortune cookies. THEY LAUGH

NOEL: Whilst he's only making one game...

Measuring out all the pieces that are going to sit on top of the map.

..Chris' individual biscuits will have to represent

the whole of Great Britain.

I apologise to Cornwall now.

I think I've chopped them off.

Chris' rum and ginger pieces

will sit on an orange and cardamom biscuit board

to create a game that fuels

his nautical ambitions.

I'm making a Great British Sail Off.

I'm going to have a seal, a dolphin,

I'll put a few land mounts on Stonehenge, Big Ben, etc.

Instead of a dice, I've gone for a compass.

You spin it. Whatever number determines how far you go.

It is quite a big board game.

You're trying to create a lot of different shapes.

Have you made this before?

Not in three-and-a-half hours. I need nearer six.

So, as long as the judges don't keep me talking too long,

I might just do it. OK.

So, one more question... HE GROANS

I'm kidding.

SANDI: Steven's Showstopper

will see him attempt to make more playing pieces than anyone else.

I made it the other day and, just as I was doing it,

I thought, "This is insane, what have you done to yourself?"

Of course it's too late by then.

He's planned an entire coffee gingerbread chess set

complete with a Union Jack-coloured

spiced orange biscuit board.

32 chess pieces, 3-D biscuits.

3-D biscuits? 3-D biscuits.

And each one will have a different fondant top.

How many pieces are you having to make then?

100 individual pieces.

That's a lot of work.

SANDI: 90 minutes remaining.

Perfect.

I just want to check that I've done all the pieces I need to do.

Alarm clock, toothbrush, blazer, school.

I'm going to check it every five minutes

cos some of the pieces are smaller than the others.

I'm, like, massively behind timings right now.

I'm making fondant, very sticky job.

SHE GROANS

It just takes icing sugar upon icing sugar to get it right.

I'm not making my own fondant.

I figured I'd rather finish and use shop-bought.

These are little individual cupcakes, pawns.

This is the slow, fiddly bit.

I have got a lot to do.

So, I'm starting my black chalkboard royal icing.

It's getting there.

It's a terrible job, this.

I hate it.

A couple of them are slightly overbaked.

This is going to be the compass.

12, 14.

Biscuits are still cooking.

Because it is so crumbly when I've moved it, crackage.

Not as bad as my last one, which had literally all shattered.

Ahh!

My base broke.

It's all cracked.

Aw. Is she OK?

There's fondant going over it.

Might be a nightmare but I'll have a go.

SHE SIGHS

Bakers, you've got one hour left.

So, I'm just going to start icing.

Need some fondant to make a sea effect.

I thought I'd do this first so at least I've got a decent board.

I've got two white sides, two blue sides.

There's a bit of a gap. I can fix it.

Maybe I'll just leave it rustic.

How does a Union Jack work?

Right... White, white, white.

So, I'm just setting up these gates

so when I spray my roof,

the red doesn't bleed all over the rest of the board.

This is going to be the main part of my board.

Just trying to get variation in colour.

This just takes time.

It takes a lot of filling in.

HE SIGHS

I feel really nervous about this.

HE EXHALES

Shaking so much.

Just royal icing the black sections.

This is hot, granulated sugar

so it just holds them in place.

Ahh!

Don't know my own strength sometimes.

Let's see if they come out.

As long as you just play it just there, we're good.

That's it, can't move it round the board at all. Yeah.

Bakers, you have half an hour left.

I know it doesn't look like much, these are going to get spray gunned.

Doing the monkeys.

It needs to be really precise but I haven't got time.

There's just something innocent about them not being decorated.

Oh!

I've just literally sprayed that all over the...

HE GROANS

I need to be so much further ahead than this.

I'm quite far behind,

so I need to glue them together and then start piping.

My game is supposed to be a little bit playful,

so if it's not really neat, then it's OK.

That's my story anyway and I'm sticking to it.

Bakers, you only have five minutes left.

HE EXHALES

This is me stressed.

Oh, I've got so much to do.

I've still got to do my drainpipes and everything.

Like a duck, graceful underneath.

This is probably the hardest thing I've ever done in my life.

This challenge. I don't know if I'll finish on time.

Oh, my God. This is terrible.

It is not the Showstopper.

I'm running out of time.

Anything I can help with?

It depends. I don't know what your piping skills are like.

They're powerful. Are they?

I'm known as the Powerful Piper.

I had to rush to get it done in time.

One minute.

Six, one, two, five.

OK, bakers, your time is up.

SHE GROANS

God, I'm so unhappy with that, but whatever.

Looks like a bomb's hit it.

It's judgment time for the bakers' Showstoppers.

Sophie, please bring up your biscuit board game.

Well, I must say, it's very beautifully neat.

You haven't had to ice the whole thing.

The blocks all look equal.

Dice look very good.

Beautiful dice.

I think we need to try some of this.

Love the lemon flavour. Bergamot.

Afterwards, you get... There's a little bit right at the end.

OK, yeah. But it works, it's beautiful, crispy, snap.

Snakes and ladders is a classic game and I think you've done a very,

very good job.

That was a lot better than I expected.

Well done.

I love the colours.

Bright as anything. The edges are terrific, it's very neat.

The board is a mixed spice.

Very spicy and Christmassy.

And soft. As a biscuit, that's too soft for me.

But the overall design is fantastic.

Very much an architect's piece of work.

The overall game is a little disappointing.

Yeah. The biscuits are delicious.

Aren't they? There's not much ginger coming through,

but there's lots of lime. Texture is very, very good, as well.

You make your way around the board towards Noel and Sandi.

It's a shame all this is broken up, cos what you've essentially done

is made a lot of different biscuits and piped different numbers on them.

The lemony one's lovely. The biscuit's been overworked, slightly.

It's quite rubbery. The matcha comes through, that's pretty much it.

James, I love the colours.

I mean, they're my kind of colours.

They're bang in your face.

Exactly. I really love them.

Cones have sort of worked.

Every time I move it, a little bit more falls off.

Is that part of the game? It has to be a quick game.

I must say the texture is nice to eat.

The chocolate's delicious, melts in the mouth, the flavour's very good.

The actual board game, the way you've set it up, is a nice idea.

Thank you.

Flo, please bring up your biscuit board game.

Do I have to? Yes.

That's Mr Neverwell.

I'm not surprised.

LAUGHTER

So you pick these up... Yeah. ..and you try and pick up one

of these things here. Yeah.

Very good. It certainly looks striking.

But it is a bit messy, isn't it?

You made your fondant, didn't you?

Yeah. And you didn't need to.

No. The man's almond.

The yellow one is vanilla.

There's not a lot of difference between them.

Not a lot of difference between the two.

They're both great biscuits, they're crumbly, they break easily,

there's no chew to it at all.

Simplistic, but actually it does the job.

Well done, Flo.

He's getting bin bagged.

I'll have to sedate.

You spin the compass, and depending on which number it lands on,

is how many spaces you move.

That works quite well, doesn't it?

It's a bit rough and ready.

It's colourful, which is a good thing.

And the little boats are quite neat.

The landmark is rum and ginger.

That's Scotland leaving England.

LAUGHTER

You do want your own teeth, I'll just tell you.

Both the biscuits are burnt. The flavour's OK.

I think the most impressive thing is your compass.

No-one's ever said that to me before.

Not your strong point, then.

LAUGHTER

I think it does look a little bit messy.

I just didn't have time to, like, decorate it in the way I wanted to.

I think it looks a little bit more like a jungle swamp.

That's the lemon and paradise one.

I'm not getting the grains of paradise.

I can't taste it. It's a little bit solid. I don't think eating that is

going to be a huge pleasure.

It looks a bit unfinished, because once the board was done,

you just spent the rest of the time cutting out these shapes.

You could've decorated them a little bit more.

Fantastic flavour. The lemon, honey, and ginger is delicious.

To get the honey,

the lemon, and ginger altogether is quite tricky to do.

The board game is a chocolate orange and cinnamon.

And it's got chocolate chips in it? Mmm-hmm.

I have to say, I think it's absolutely delicious.

It's just crumbly and melting and yum.

I'd like to see more decoration,

but the biscuits are the star of the show.

Which game do you want to play? Noughts and crosses.

OK, you be the noughts. OK, cool.

You could've won. I know, I know. Paul!

I would never do that.

LAUGHTER

Well done. We're getting drunk tonight.

Steven, would you like to bring your biscuit board game up?

I think I'm going to help.

This is a bit scary.

LAUGHTER

OK.

That is exceptional. Thank you.

The work that you've got on the top is sublime.

It's very delicate.

It's a little masterpiece.

You have a great bake.

It's a great tasting gingerbread.

It's very good because the fondant isn't too thick.

The orange flavour is delicious.

It's very well designed, and it's as neat as a pin.

Very, very clever. Well done, Stephen. Thank you.

Well done. Oh, mate.

Stacey, please bring up your biscuit board game.

The board game is a made-up game called Get To School.

There's three players, I've got three boys.

It is so neat, and so beautifully done. The piping is good,

and the sweet little school blazer is just exquisite.

That's vanilla and strawberry.

Slightly chewy. Yeah. Quite rubbery.

Sorry. I'm not getting much flavour.

From an eating point of view,

that's much more icing than you need on that bit of biscuit.

The chocolate, dry as a bone, the texture's all wrong.

It just crumbles into nothing.

It's a beautifully conceived game,

but the flavour and the texture is not so wonderful.

Do you not think we look like four people who'd couldn't agree

what game they wanted to play?

So we cut them all into bits.

I loved this challenge.

I mean, an incredible array of imagination on display.

Absolutely, and some terrific skill, too. Steven's was exquisite.

And then Tom's, I mean, that could have come out of a magazine.

It's the same when you look at Sophie's

and the taste of those biscuits were divine.

Chris came into the Showstopper in trouble.

His problem was that he just never got near the end.

Stacey's, although they look great, the biscuits were bone dry

and her cake struggled as well. She didn't finish her bake.

She's too ambitious.

Flo didn't do brilliantly today and she was not pleased with herself.

So it's not as clean-cut as you think

when you look down at the bottom.

That's going to be more of a conversation, who's going.

But I think we'll agree on who's Star Baker.

I think so.

That's my head! I know.

I'm short enough.

Well, bakers, thank you for some wonderful board games.

I've got the lovely job of announcing Star Baker.

The Star Baker this week produced some exquisite

detail in the Showstopper.

The Star Baker is

Steven. APPLAUSE

So, of course, that means I have the difficult

job of announcing who is going to be leaving us.

The baker leaving the tent is...

..Chris. Aw! What a surprise.

Come on, let's have a hug. Come on.

APPLAUSE

I'm disappointed I never got to make any breads, any pastries,

the things that fit my style of baking.

I'm just so honoured and privileged to have got in that tent.

Everything fell to pieces for him.

It's a real shame, you know, cos he's got some fantastic ideas.

All right, mate. Well done. Everybody will miss Chris.

It's one of the sad things about Bake Off, is seeing people go.

Are you happy to get through? Just a little bit.

Gulp!

Dodged a bullet there but, yeah, happy that.

You turned out all right, didn't you?

THEY LAUGH It's all right.

It's all right. All right?

I'm not disappointed I didn't get Star Baker. Maybe another week.

The double. Oh, you're going for a double.

No, I mean, he's done the double.

I don't think I'll ever get used to this feeling.

It's alien to me.

I've bullied myself so much all my life that finally I'm getting

praise, I don't know what to do with it.

This week, I let myself down terrible.

I expected to go home.

Come here.

You're not getting rid of me that easy, are you?

Next time... We expect perfection. ..it's a bread week.

No pressure. But who will impress Paul...

I feel like you're trying to psych me out. ..with a fruity signature...

Ah, they've sunk! I don't think it's baked. No, that's not good.

..a two-tiered technical...

Oh, my God. ..that's all about the detail...

The bottom of my bread has eaten the top. ..and the most ambitious...

This is where the trouble starts. ..multicoloured bread sculptures

the Bake Off has ever seen.

That is ridiculous.

Subtitles by Ericsson