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00:00Bad news, guys. We've got a giant on site.
00:04Yeah, let's follow the trail of footsteps and see where they lead.
00:10There's another one.
00:12And...
00:13Rav!
00:15Your feet!
00:16They swell up in hot weather.
00:19Welcome to Junior Bake Off.
00:22You want to get those looked at?
00:24Have you tried putting some cream on them?
00:26They're not that bad, are they?
00:27I think there's some whipped cream in the tent.
00:30Last time...
00:31A new batch of bakers entered the tent.
00:35What is your big dream?
00:36Meet in Paul Hollywood.
00:37Oh, sorry to disappoint.
00:39Though Penelope...
00:40I forgot to put the eggs in.
00:41Dropped a cake clanger.
00:44Khadija got stumped.
00:45I'm never going to play cricket again now.
00:46And it was Harvey's egg-cellent sandwich...
00:49Probably, like, the best tasting egg sandwich I've had.
00:51...that earned him star baker.
00:52Harvey!
00:53To be the first star baker, it feels awesome.
00:56This time...
00:57Let's go, let's go, let's go!
00:58It's Biscuit Day.
01:00And the bakers go bananas...
01:02These bananas are frozen!
01:04...in a giant of a technical...
01:05Oh, it's heavy.
01:06The giant!
01:07And in a record-breaking showstopper...
01:10Don't want to break anything but my record in archery.
01:12...who will reach new heights...
01:14Sensational.
01:15...and who...
01:16I got it, I got it, I got it!
01:17...will snap under the pressure...
01:19Oh, no, no!
01:20It broke!
01:21Oh, I'm dead.
01:26Oh!
01:32Biscuit Day!
01:33What could it be?
01:35Ha-ha!
01:36I see the food processors on the thing.
01:38Oh.
01:38I'm actually ecstatic about Biscuit Day.
01:42They're fun to make because you get to, like, make different shapes.
01:44I love hearts and stars.
01:46It's fun!
01:47Could we all help each other?
01:48Okay.
01:49Come on.
01:50Do it quite tough.
01:51When I make biscuits, it's like they're all gone within two minutes.
01:55Like, five hands grabbing from different directions into the container, and then there's none left for me.
01:59There you go.
02:00Yay!
02:01Yay!
02:02If I could be any biscuit, I would be a party ring.
02:05I just love partying whenever I get the chump.
02:07I would be gingerbread.
02:09They're a fan favourite, so I hope that the judges, like, favouritise me a bit.
02:20Morning, bakers.
02:21It's Biscuit Day, and today's technical challenge has been set by the queen of the cookie, Rav.
02:26Rav, do you have any morsels of wisdom for our bakers?
02:29Timing is key if you want to impress me.
02:32Well, there we are.
02:33It is a technical challenge.
02:34It's judge-blind, so make like a pneumatic drill and hit the road.
02:39For your technical challenge, Rav would like you to indulge her with a giant, gooey, skillet-style miso and dark chocolate cookie.
02:47Soft and sticky in the middle, and crisp around the edges.
02:51A bit like me after filming a summer of junior bake-off.
02:55Your giant cookie must be served with a creamy macadamia nut brittle and banana ice cream.
03:01You have one hour.
03:02On your marks.
03:03Get set.
03:04Bake.
03:06Let's go, let's go, let's go.
03:07The bakers have each been given the same ingredients.
03:10Right.
03:11Okay.
03:12Ice cream.
03:13I have to make the banana ice cream.
03:15Ugh.
03:15Frozen bananas.
03:17The bananas in the fridge, freezer.
03:19Oh, why is it so cold?
03:21It's so cold, it hurts my hand.
03:24And a copy of Rav's recipe.
03:25In a food processor, blitz together the frozen bananas and maple syrup and place in the freezer to set.
03:32I actually feel quite good, because I love miso, I love banana, I love chocolate.
03:37Who doesn't love chocolate?
03:38I've made normal cookies before, but I've never really done a giant one.
03:42I guess it's just sort of preference, really.
03:46I think the hardest part will be the brittle.
03:48Or just opening this milk.
03:52Wait, these bananas are frozen.
03:57Ah!
03:59Rav, giant gooey cookie and ice cream.
04:02How come you've chosen this for today's technical?
04:04Well, I wanted to jazz it up a bit.
04:06So they've got a miso chocolate chip cookie, and they're serving it alongside this delicious banana ice cream with a macadamia nut brittle.
04:14And all three of these things are different techniques.
04:17Making the caramel for the brittle could be a tricky one.
04:20Exactly.
04:21The bakers have got to be brave to take it to a point where it's dark enough, and then they have to pour it over chopped macadamia nuts.
04:28They all should know how to make a cookie.
04:30Well, we say that, Liam.
04:31Cookie dough is relatively simple, but you can easily miss some steps.
04:35The thing with this is we don't want an overbaked cookie, but we also don't want a really gooey, soupy cookie.
04:40It should be perfectly baked.
04:42Ooh, there's a nice distribution of the chocolate chips.
04:46You've got to try it with some of this ice cream.
04:49Thank you, Sean.
04:52That's really nice, Rav.
04:53It's like a bit umami with that miso.
04:56Mm-hmm.
04:56Slightly salty, but you have the sweetness of the chocolate chips.
05:01I love the banana ice cream.
05:03Mm.
05:04Do you think the bakers will do well today, Rav?
05:06Well, they are a bunch of smart cookies, so I think so.
05:09I like that one still.
05:10That was good.
05:11Ha-ha-ha-ha.
05:14Yeah, yeah, yeah.
05:16I have the power.
05:18For the ice cream, the bakers must mix just enough milk into the frozen banana.
05:22Is it supposed to have, like, lumps in it?
05:26To make a chilled, smooth paste.
05:28One tablespoon.
05:30But if they make the mix too wet, there's a risk it won't freeze in time.
05:34Oh, that's nice.
05:36I like that.
05:37Smooth consistency.
05:39Harvey, your ice cream looks a bit watery now.
05:42It looks a bit melted.
05:43Yeah, but it's going to go in the freezer.
05:45Okay.
05:45Morning, Harvey.
05:49Morning, Harry.
05:49You know what they're calling you, the harvester.
05:52Because you harvested the Starbaker prize yesterday.
05:55Yes.
05:55Yes, I did.
05:56It feels good to have been the first Starbaker.
05:59Harvey also enjoys winning on the track.
06:01Right.
06:02Yeah.
06:02And he's passing on his rad BMX skills.
06:04Go on, you're going to beat me.
06:05To his little bro, Brody.
06:07Keep it up.
06:09Giant cookie.
06:10How big's giant?
06:10Giant cookie.
06:11Probably about this size.
06:12That's quite heavy, isn't it?
06:13Oh, you could really do some damage, couldn't you?
06:16Yeah.
06:18My ice cream's in the freezer, and now I'm on to my cookie dough now.
06:25Once the dough has formed, stir through the chocolate chips.
06:29Spread the dough into the greased iron skillet pan.
06:32Spatula, spatula.
06:33Before each giant cookie can hit the oven,
06:36the bakers must add the Asian soya bean paste called miso.
06:39Dot miso over the top of the cookie dough.
06:42Smells peculiar.
06:44What is it even?
06:45I don't know.
06:46I don't know.
06:46It almost reminded me of fish.
06:48I think when the fish get anxious, they secrete this stuff,
06:51and then they push it into these small jars.
06:54And Rob wants to put that in a cookie.
06:55So she says, yeah.
06:57It's essential that their giant biscuits have the right balance of sweet and savoury.
07:04I don't want it to be salty.
07:06OK.
07:07I'll just drag it through the dough.
07:09It's crucial the miso is evenly distributed.
07:12It didn't really spread that well.
07:14It was a bit thick, so we'll find out what happens.
07:18You've worked with miso before?
07:19I've eaten it.
07:21Oh.
07:21It's like a soup.
07:23Can you eat it straight out of the jar?
07:25You can, but it's not that nice.
07:27And secondly, I saw you didn't actually put your finger into the jar.
07:29What are you accusing me of?
07:31You're like that.
07:33That's me out of the magic circle.
07:35Passionate about Asian flavours, Penelope makes regular trips to London's Chinatown with her brother, Max.
07:41Cheers.
07:42Where she loves enjoying all the treats on offer.
07:47Now, yesterday, fantastic pandan.
07:49Did you try some?
07:50Yeah, I'm not supposed to, but I did.
07:52It got out of the bin.
07:53I've got one of those long spoons.
07:55You know, the extendable bin spoons you get from Betterwear.
07:57The Betterwear guy.
07:58No.
07:59Yeah.
08:01So does it just go in the oven?
08:03Right, let's.
08:04Okay, swirl it around.
08:06Now, putting it in the oven.
08:09That's heavy.
08:1212 to 14, but I'm just going to go bang in the middle with 13.
08:16Honestly, I'm not sure how cookies are supposed to look, because, like, I don't usually make them.
08:21It's a heavy cookie.
08:24I love the idea of a cookie big enough for a giant.
08:27And the problem is, so does the giant.
08:30Oh, stop it.
08:32It's rude to point.
08:3430 minutes, bakers.
08:3530, okay.
08:37Okay.
08:37You've got 30 minutes left.
08:39Oh, the giant.
08:40This is actually very tight.
08:44Is that your ice cream?
08:45Huh?
08:45Why don't you put the lid on?
08:47Wait, you were supposed to put the lid on?
08:49Yeah.
08:50Oh.
08:51With the banana ice cream chilling and their giant cookies in the oven, the baker's next task.
08:56Right, I'm going to try to be Jimmy Oliver and chop these nuts up.
09:00It's to master a macadamia nut brittle.
09:03Have you ever been to macadamia?
09:05No, I have not, actually.
09:07I've heard it's a lovely country.
09:08My wife is part macadamia.
09:09Make the dry caramel by adding the caster sugar to your saucepan and teasing it over a medium heat to dissolve the sugar.
09:18You made a brittle before?
09:19Never heard of it, never seen it.
09:22Oh, okay.
09:23But you've made this lovely big cookie.
09:26Ethan's also unfamiliar with marine pufferfish.
09:30It's one of them things that I'm not too sure about.
09:32But he loves visiting the aquarium to fulfil his thirst for knowledge.
09:36Black tip reef shark, I can tell by the black tips.
09:39Have you made caramel before?
09:40Yes.
09:41What sort of things have you made with caramel then?
09:43Banoffee, but instead of doing toffee, I did caramel.
09:46Banana mel.
09:48Another slice of banana mel pie, Ethan.
09:50Doesn't sound too bad.
09:52Yeah, it's a new one.
09:53I'm just about to make my caramel.
09:56Cotton gloves.
09:58Making caramel requires patience.
09:59So, we're waiting for the sugar to melt and we're not going to stir it because you want the sugar to melt slowly.
10:07I want it to hurry up and, you know, start melting.
10:10Do not stir the pan.
10:13Don't touch it, right.
10:14I can't be touching it, I can't be touching.
10:17If the bakers try and rush the process, it could form sugar crystals and a grainy texture.
10:24I'm just, it's a waiting game.
10:25But leave it too long and there's a risk the caramel will burn, becoming bitter to eat.
10:31Oh my gosh.
10:32Oh my no.
10:34Oh, it's good.
10:35Watch it very closely so then it doesn't burn in different places.
10:39I'm just going to spread it out a bit.
10:43I'm still a bit worried about that giant.
10:45We need to cut down that beanstalk.
10:5115 minutes, bakers.
10:52You've got 15 minutes left.
10:55My caramel's starting to go now.
10:58Well, the bakers must stay on top of their caramel.
11:00I'm not stirring it.
11:02So that it doesn't burn.
11:04So right now I'm just merging the goo and the hard sugar.
11:10I don't know what it's supposed to look like.
11:11I'm just really nervous.
11:13I just don't want it to stick to the pan.
11:14They must also decide when to get their giant cookies out of the oven.
11:22It needs a little bit longer, I think.
11:25The judges expect golden brown cookies with a crispy outside and a gooey centre.
11:29You think I should put it back in?
11:31Just make it a bit more golden.
11:32So it's vital the bakers determine correctly when their biscuits are ready.
11:36I think it's okay.
11:37It's golden.
11:39Better not risk it.
11:40Just for a minute or so.
11:42Gooey and crisp around the edges.
11:44No, soft and sticky in the middle.
11:46Oh, sorry.
11:47Soft and sticky in the middle.
11:48Crisp around the edges.
11:50Crisp around the edges.
11:51Soft and around the edges.
11:52Gooey in the middle.
11:54Soft around the edges.
11:55Yes.
11:55With the last cookies coming out of the oven.
11:59Happy to think it's done.
12:02Penelope's missed out something important.
12:04I've forgotten the chocolate chips.
12:09Nobody will know.
12:16Yeah, me and the giant are getting on really well now.
12:20Mind you, this is just the first finger.
12:22We've got another nine to do.
12:23At this rate, I'm going to be here all night.
12:26Ten minutes, bakers.
12:28Ten minutes.
12:28You've got ten minutes left.
12:30Hold still or you'll smudge it.
12:32So, as you can see, the caramel has melted.
12:34I think I'm going to pour it into the brittle.
12:37With time of the essence.
12:38That needs to shut.
12:40It's vital the bakers must cool and harden their brittle completely.
12:44Is there any way of getting this cooler?
12:45You just leave it there.
12:47It's only for a couple, like, two more minutes.
12:49Oh, okay.
12:49Or it will melt the ice cream on contact.
12:51It's a bit soft, isn't it?
12:53It hardens as it cools down.
12:54A bit like glass or something.
12:55I don't know.
12:57How do they make glass?
12:58I think they melt down bottles, don't they?
13:00They melt glass to make glass.
13:01Where else would you get it from?
13:05How long has your caramel taken to harden?
13:07It's a little bit soft, so I'm just going to wait a little bit more.
13:11Five minutes, bakers.
13:12Oh, my gosh.
13:13You've got five minutes left.
13:16It's really hard.
13:17I shouldn't have waited this long.
13:18Oh.
13:19Oh, there we go.
13:23Caramel's flying everywhere.
13:24Oh, my gosh.
13:25Yes.
13:26It's so good.
13:27Yes.
13:29Okay, cool.
13:30Now what am I doing?
13:31Through the ice cream.
13:32The bakers must stir the brittle through their set ice cream.
13:35I'm just really, like, nervous.
13:38Was yours, like, hard?
13:39Yeah.
13:40But Harvey's come unstuck.
13:42Do you think that's ready?
13:43I don't know.
13:44Sometimes you can tell when ice cream's not been in the freezer long enough,
13:47because it's, like, slime rather than actual ice cream.
13:50I'm literally waiting on ice cream.
13:53I think I'm going to give it a couple more minutes.
13:58I could be an ice cream man like this.
14:02Oh, man.
14:04One minute, bakers.
14:05Yes, I've got time.
14:07Oh, no.
14:09I'm going to scoop it into the bowl now.
14:11A little bit more caramel.
14:13You can never have an off.
14:15I'm done.
14:17Why are you always finished first?
14:19A couple more seconds.
14:27Seconds?
14:28Yes.
14:28Seconds!
14:30Finished.
14:31I was fine.
14:33That's it, bakers.
14:34Time's up.
14:35I didn't think my caramel would serve.
14:38High five.
14:38Wait, actually, never mind.
14:39You've got gloves on.
14:40Please bring your bakes and place them behind the photographs of yourselves on the front table.
14:44Oh, it's heavy.
14:46Lovely wee ball of ice cream.
14:48That's really nice.
14:49Mine's all melted now.
14:50It wasn't cold enough.
14:57It's judgment time for the junior bakers.
14:59Nice to see them.
15:00It's Rav and Liam.
15:02The judges are expecting giant cookies with a gooey centre,
15:06accompanied by a set of banana ice cream and a crunchy macadamia nut brittle.
15:11We've got lots of ice cream to get through.
15:13So let's start here.
15:14Healthy ice cream.
15:15Yeah.
15:16But they have no idea whose.
15:18Is whose.
15:20This one looks good.
15:21We have a really nice colour on top.
15:23See the chocolate chips.
15:27There's some larger chunks of miso in this cookie.
15:29It's quite punchy.
15:30But the texture's really good.
15:31I love the banana ice cream.
15:33Yeah, all round's really good.
15:35Okay, next one.
15:37There is a decent colour when it comes to the cookie.
15:42Flavour-wise, really good.
15:43But just give us a swirl of that miso throughout the cookie.
15:45It is well-baked.
15:46The banana ice cream just needed to be mixed for longer.
15:51Next one.
15:52The cookie looks nice and well-baked and a really good attempt at swirling that miso.
15:56It's delicious.
15:59The texture's fantastic on that ice cream.
16:02Doesn't look the best, but it tastes good.
16:06We wanted the chocolate chips in the cookie, not on top.
16:09Everything does taste nice.
16:12The cookie is really well-baked.
16:14And the ice cream is good, but I did get quite large chunks of banana in it.
16:18Next one.
16:20On top, it looks well-baked.
16:25The giant cookie is really good.
16:26Great texture.
16:27The ice cream is also really good.
16:29This one's pretty spot-on.
16:31Okay, next one.
16:33I like the marbling of your miso.
16:35The banana ice cream is more like a smoothie.
16:40The brittle is a bit burnt.
16:42A bit too dark.
16:46This looks really well-baked.
16:49The ice cream is excellent.
16:50It's really smooth.
16:51Just be careful how you distribute the miso, because the bite that I had was so much miso.
16:56Okay, last one.
17:01The flavor of your cookie is really good.
17:03The cookie itself is slightly underbaked, though.
17:05The ice cream is a really good texture.
17:07If anything, it could have done with just a bit longer in the freezer.
17:10Okay.
17:11You know how to make cookies, innit?
17:12Mmm.
17:13Rav and Liam will now rank the giant cookies.
17:16The one with the chocolate chips.
17:17Yeah, yeah.
17:18Yeah.
17:19From the bottom of the beanstalk to the top of the hill.
17:22In eighth place, we have this one.
17:26Harvey.
17:27The ice cream.
17:28Snoovy.
17:29In seventh place, we have this one.
17:33Ethan.
17:34The miso was a bit thick, and the ice cream was too chunky.
17:37Sixth place is Penelope.
17:39Fifth is Umair.
17:40Fourth place is Humphrey, and Ayla is third.
17:44Which leaves Lila and Khadija both hoping for first.
17:49In second place, we have this one.
17:54Lila.
17:55The cookie was pretty much spot on, and I love how your ice cream scooped.
17:59So in first place, this one.
18:01Khadija, well done.
18:02Thanks.
18:03The cookie was delicious, and we liked your ice cream the most.
18:08Well done, Khadija.
18:09Come and have a look at each other's bakes, and we'll see you shortly for the showstopper challenge.
18:13I'm shaking.
18:14I'm so happy.
18:15Rav said she liked the banana ice cream the most.
18:17It was a really good compliment because I've never made ice cream before properly.
18:21I'm so happy.
18:22Not good.
18:24Coming last wasn't really what I wanted, but then I am having fun.
18:30I'm enjoying the ups and downs.
18:35Just the showstopper remains before Rav and Liam decide who will be the first baker to leave the tent this week.
18:43Welcome back, bakers.
18:45For your showstopper challenge, it's time to rewrite the record books,
18:48because Rav and Liam would like you to make biscuits inspired by the world record you wish one day to hold.
18:54I tried to break the record for the largest cookie in the world.
18:57Yeah, I decorated it with a giant H, but as I transferred it from the shed to the kitchen,
19:01a helicopter landed on it.
19:04You may choose any type and flavour of biscuits you wish, but your biscuits must set the scene for the legendary feat you hope one day to achieve.
19:14You have two hours.
19:15On your marks.
19:16Get set.
19:17Bake.
19:18I really want to bring it back because the technical let me down slightly.
19:24I'm not going to leave today. I'm going to stay. I have to get this one right.
19:28Come on, Harvey. You better get this right. We don't want to say bye to you.
19:31What's the world record you wish you held, Rav?
19:34Well, I think I do really well in eating competition.
19:37How many burgers can you eat in an hour?
19:39Twelve.
19:40Really?
19:42Oh, that's loud.
19:44Here we go. And one, two, three, four, five.
19:46The theme today is record breaking, and I want the bakers to show us a scene of a world record that they would like to break in biscuit form.
19:54Number of facts given by a ten-year-old in two minutes.
19:57Most laps around the track because I love my BMXing.
20:01In terms of the type of biscuits the bakers can use, it's entirely up to them. Gingerbread, shortbread.
20:07I'm using gingerbread.
20:08Gingerbread is possibly the easiest biscuit to bake because it's really good for shaping.
20:12A nice gingerbread.
20:15To bake a perfect biscuit, the bakers should make sure they're all the same thickness.
20:19I know exactly what I'm doing. I've got all my little practice ones at home.
20:23We don't want raw dough. We want these biscuits to be baked, but also we don't want them to be overbaked.
20:29This is the one that I want to impress more because...
20:33Oops.
20:34We're looking for the bakers to present showstoppers with real artistry and creative flair.
20:39It's a brand new idea. I am making a Chinese five-spice biscuit.
20:43Something that brings their story to life.
20:45The theme is highest taekwondo kick for my age.
20:48We would like to hold the world record of eating a hundred chicken wings in 30 minutes.
20:54Shortbread shaped like chicken wings.
20:57LFC, lion fried chicken. Cold.
21:03Hi Khadija. Hi.
21:04Tell us about your record breaking biscuit scene.
21:07Most bullseyes in archery.
21:09Wow.
21:10In Scouts we do a lot of things like that. I'm quite good at it now and I practice a lot at home.
21:14Aiming for perfection with every shot.
21:16There we go.
21:17Khadija is also learning how to weave.
21:19That one went all right. It's not as bad as making shoe pastry.
21:23After coming first in the technical Khadija is confident she can stay bang on target with her record breaking archer themed showstopper.
21:31Her biscuit flavours are inspired by Arabic spiced tea.
21:35So it's going to have cardamom, ginger and cinnamon inside my biscuits.
21:39All my family likes it so these biscuits are all for them.
21:42Do you have any worries?
21:43Sometimes I'm not very good at telling when my biscuits are cooked or not.
21:46Is it because of the colour of the dough?
21:47Yes.
21:48Because the colouring is quite brown.
21:50You did so well in the technicals so just use that energy to judge the biscuits today.
21:54Definitely.
21:55Yeah.
21:56Let's aim for a bullseye.
21:57Yes!
21:58Make it, shape it, chill it then bake it.
22:00Oh, I'm going to be the next Eminem.
22:02I could call myself the gingerbread man.
22:04Yes, I want my gingerbread to be really good.
22:06Are you doing gingerbread?
22:07What?
22:08Are you doing gingerbread?
22:09Yeah.
22:10Hopefully I have the best gingerbread.
22:12He's also doing gingerbread.
22:14So I have competition.
22:16Hello Harry.
22:17I'm the harvester.
22:18Hello.
22:19So this morning was not ideal.
22:22No.
22:23I left my ice cream out for too long.
22:25But you know, I kind of think, is it a baking competition or is it a freezing competition?
22:29It's not a junior freeze off, is it?
22:31It's a junior freeze off.
22:32So tell me about your world record.
22:34How many laps I could do around a track.
22:37From the BMX?
22:38Yes.
22:39You're BMX.
22:40After falling flat in the technical, Harvey is pumped up and ready to break a racing record with the 3D BMX biscuit track.
22:47Decorated with white chocolate royal icing, his flavours will include ginger and a speculous biscuit spread.
22:54So it's like that biscuit spread flavour.
22:57Yes.
22:58Right.
22:59Sounds good.
23:00How are you feeling from this morning's technical?
23:01I've brought myself back up.
23:02I'm just worried that if this goes wrong that I might be leaving the tent.
23:07Okay, but we can't think like that because it's just the start of the challenge.
23:09Yeah.
23:10We'll let you crack on, alright?
23:11Yeah.
23:13To ensure the baker's biscuits wow the judges.
23:15Settled on four teaspoons cinnamon, five teaspoons cardamom and three teaspoons ginger.
23:19That's quite a lot of spice.
23:21It's crucial they carefully follow their own instructions.
23:24So I'm just going to stick with the recipe.
23:26The recipe says carbon out of soda, I need two teaspoons.
23:30And failure to add the right amount of raising agent.
23:33Bio-carbs.
23:34I'm feeling ready for this one because all I've done is prepare.
23:38Risks affecting the biscuit's taste and texture.
23:42There I was kind of just going off of whatever looks best, you know.
23:45I've practiced this big like 20 times.
23:48Now I'm just freestyling it, you know.
23:50Stop freestyling, it's dangerous.
23:55Humphrey is one baker.
23:57So I'm making like a chess board and the record that I'm going to hopefully break
24:02one day is the most chess matches one in a row.
24:06Playing with challenging flavours.
24:08The board itself is going to be made out of honey and lavender.
24:12So I wanted to experiment with something that I've not really done before.
24:18To create his record-breaking biscuit chess set, Humphrey's strategy is to make the pieces
24:23from gingerbread and the chess board from honey and lavender shortbread.
24:27How much lavender have you put in?
24:30I've done four tablespoons of lavender.
24:33I want that flavour to sort of be really nice and bold and not to be too sweet.
24:37I mean, if there's too much lavender, it could taste like soap.
24:40Yeah.
24:41We don't want that.
24:42No.
24:43No pressure.
24:44Good luck.
24:45Good luck.
24:46Good luck.
24:47And Humphrey isn't alone with the added pressure of making more than one type of biscuit.
24:51One.
24:52Very adventurous and I'm making two.
24:54Beanie swirls and then gingerbread.
24:57Oh!
24:58Hello!
24:59Hi, Lina.
25:00Well done this morning.
25:01Yay!
25:03Second.
25:04Yes.
25:05What is this world record you hope to achieve?
25:07So, I love knitting.
25:08My world record would be like the craziest knitted creatures in the world ever.
25:13Look what I'm doing!
25:14It's a mini Harry Hill!
25:16Eh?
25:17It's a fitting image of me.
25:19Isn't it?
25:20It doesn't look easy, right?
25:22You have lost the plot.
25:26These are my Viennese worlds.
25:28Whoa.
25:29Enjoy!
25:30As well as knitting and baking, Lila also enjoys hitting the right note during clarinet
25:38practice.
25:39Is that it?
25:40Is that it?
25:41Is that it?
25:42Is that it?
25:43Reflecting her array of interests, Lila will create two different types of biscuit.
25:47Crazy shaped gingerbread fondant creatures and individually flavoured Viennese worlds shaped
25:53to represent balls of coloured wool.
25:55Two different biscuits.
25:56Yes.
25:57That's impressive.
25:59That's pretty good.
26:00You just need to make sure you pull it all off properly.
26:01Yeah.
26:02Which could be a little bit risky, but we should be fine.
26:05Right now I'm just shaping my biscuits.
26:07There's going to be like a target board, a scoreboard, a bow, a quiver as well, and
26:11my scout badge.
26:12It's working extra hard for Star Baker today.
26:14When making ambitious biscuit designs.
26:16I plan to make four pieces of track with a big background.
26:21It's essential the bakers don't make them too fragile.
26:24Half a centimetre, half a centimetre.
26:27Or they won't be strong enough.
26:28I don't want them too thin because then they're going to break.
26:30When assembled into their biscuit scenes.
26:32I'm putting in the bigger pieces first.
26:35And with various sizes to make.
26:38I need to set a second timer.
26:40For small biscuits, for big biscuits.
26:42It's essential.
26:43They get their timings right.
26:45So my gingerbread has ten minutes left on it.
26:49And then my Vietnamese whorls have ten minutes before they have to go in.
26:53Perfect timings, which is great.
26:55I'm attempting to break a world record.
26:57Yeah.
26:58The record for getting the most elephants into a drawer.
27:01Get into the drawer.
27:02Get into the drawer.
27:03Get into the drawer.
27:04Get into the drawer.
27:05Get into the drawer.
27:06How much time do you have left, though?
27:0960 minutes, bakers.
27:10You're halfway through.
27:11Get in the drawer.
27:13Now I get started on my icing.
27:18With their first biscuit batch in the oven.
27:20Shovel.
27:21The bakers can prepare the decorations.
27:23Shovel.
27:24That will bring their biscuit themes to life.
27:27Whoa.
27:28That looks like a lot of chicken, doesn't it?
27:30Yes.
27:31Good, because I like food.
27:33And I think I'm good at holding chopsticks.
27:36So my world record to break is...
27:39How much food can I eat with chopsticks in one minute?
27:43And how much food can you eat with chopsticks in one minute?
27:46Who knows, Harry?
27:48Hoping to whet the judges' appetites,
27:50Isla's bonanza of food-shaped vanilla biscuits
27:53will also be decorated with a tasteful array of coloured royal icing.
27:57I mean, the quickest way would be to spread all the food onto the chopstick
28:01and eat it like a kebab.
28:03But I suppose that would be cheating, would it?
28:05Yeah, I think it would count as cheating, sorry.
28:08We're going to get them out of the oven, Lord.
28:11They should be ready to go.
28:13They're coming out quite good.
28:15As their next batch of biscuits go in...
28:17So many timers.
28:18So many timers.
28:19Woo!
28:20Penelope's already constructing a complex biscuit design.
28:25So I'm using edible glue.
28:27I love origami.
28:29My record-breaking thing is making the most origami cranes.
28:34I'm just putting my biscuits together.
28:36This is really cool, actually.
28:38Tell us about the flavours.
28:39Well, I have got a weird flavour that I hope you like.
28:43How weird are we talking?
28:45It's Chinese Five Spice.
28:46Oh, interesting.
28:47The glue isn't sticking.
28:49I'm going to just keep this up.
28:51If we leave that for a bit...
28:52Oh, yeah, and I can talk to you.
28:53Talk to us.
28:55Experimenting with both flavour and design,
28:57Penelope will construct her Five Spice Biscuits
29:00into a pile of origami paper
29:02and a 3D origami-style crane.
29:05Well, it's definitely very creative,
29:06and if you can get this structure to come together...
29:08I've got...
29:10So fingers crossed.
29:11Focus on this, and we can't wait to see it.
29:12Good luck, Penelope.
29:13Later.
29:14I'm trying to do a little bit of a 3D effect.
29:19I don't want to break anything but my record in archery.
29:23If I break anything now, it's kind of all over.
29:27Oh, no!
29:28No!
29:29What happened?
29:30It broke!
29:31Oh, no!
29:33No, I did the gingerbread way too thin.
29:36Oh, my God, it's not going to go on the back.
29:38Do you want some help?
29:39That was the main part.
29:40No!
29:42Bad, bad.
29:43Bad, bad, bad, bad, bad.
29:52Wonderful.
29:53That is my Viennese Whirls.
29:55We've had more than enough time.
29:57While most of the bakers tend to their multiple biscuit batches...
30:00Mmm.
30:01I'm going to have to leave them in there for another minute.
30:03Shortbread's not done yet.
30:07One baker's record-breaking scene is truly broken.
30:10It's not going well.
30:12I'm just going to have to wing it and do it so that it's just 2D now.
30:19And he's not the only one.
30:22The glue isn't sticking, so instead I'm going to use royal icing.
30:27Do you know how much time we have left?
30:29I'm having a bit of difficulty breaking the record for getting the largest number of elephants into a drawer.
30:37Get in that drawer, the pair of you.
30:3830 minutes bakers!
30:39You've got 30 minutes left!
30:4030 boy, get in that drawer!
30:41It's tiring!
30:42This is where I have to wait to let it set.
30:45You've got 30 minutes left.
30:4730, boy, get in that drawer.
30:52It's tiring.
30:56This is where I have to wait to let it set.
30:59So I sit here doing this forever, ever and ever.
31:07They are looking done.
31:09I'm going to put these in the fridge.
31:11As the last set of biscuits cool and firm up...
31:14I'm going for a texture of gooey, but they're not cooked at all.
31:18Or, continue to bake, the bakers prepare last-minute touches
31:22to their toppings and fillings, with one baker using his head.
31:26I'm just making my brain.
31:30To get creative.
31:31What's the record you're trying to break?
31:33Because I'm good at remembering facts.
31:34It's number of facts in my tenure on two minutes.
31:37Give us as many as you can now.
31:39Go.
31:39There is a planet that has an eight-hour day.
31:41Still confident he can outwit anyone,
31:51Ethan's record-breaking display of facts and trivia
31:54will be constructed from shortbread and fondant.
31:57In terms of the texture of your shortbread,
31:58are you looking for it to be buttery, crumbly?
32:02I would say in the middle.
32:03Are you worried about anything?
32:05I won't say so.
32:07With biscuits still in the oven...
32:08Coke, please.
32:10Ethan's in danger of falling behind.
32:13Meanwhile...
32:14Because my biscuits are black belts,
32:17the fondant for the belts...
32:18Umair's been putting in the legwork.
32:20The theme is, I think I could do the highest taekwondo kick.
32:27Taekwondo...
32:28is Umair's passion.
32:30But he doesn't keep all his eggs in one basket.
32:33Three full eggs.
32:35Combining high kicks with his love of baking,
32:39Umair's record-breaking scene
32:40will be an array of taekwondo medals and belts
32:43crafted out of gingerbread biscuits
32:45topped with vanilla icing.
32:47I think I'm doing good for time.
32:49I just need to make sure that the piping is right.
32:52What belt are you?
32:53I'm green belt.
32:55Rab's a black belt, actually.
32:56My dad is.
32:57Is he?
32:58Is that why you know how to fight?
32:59Yeah.
33:01Shall I leave it there?
33:02I'm looking forward to these.
33:07I've got one of the elephants in the drawer,
33:09but I can't get the drawer closed.
33:11Oh!
33:12Get off me!
33:1315 minutes, Bakers, you've got 15 minutes left.
33:19Decorating!
33:21Don't break, Eva.
33:23Don't you break!
33:25The judges are expecting at least 12 perfectly baked biscuits.
33:29Still quite doughy.
33:30Decorated colourfully and shaped around each baker's record-breaking theme.
33:37Ah, the judgmental stairs.
33:39They scare me.
33:41And with time dangerously short,
33:43Penelope and Ethan are falling behind.
33:45Oh, no, it's snapped.
33:49The judges won't know, will they?
33:51No, they won't.
33:53You like spying on people, don't you?
33:55Part of my job.
33:55Oh, my goodness.
33:58That's amazing.
33:59What do you want me to do?
34:00Pull this, please, in place.
34:01What do you want to do?
34:02Like here?
34:03Like that.
34:04I don't want to keep it like that.
34:06This is my scoreboard to show how I'm winning against my brother.
34:10He's getting a moment on it, all right?
34:12Do you ever do flaming arrows?
34:14Just a little bit dangerous.
34:15Not near a haystack, though.
34:16I've seen that.
34:17No, no, I've seen that happen.
34:18A lot of the elderly people, they've got very dry hair,
34:20so you have to keep those flaming arrows away from there.
34:22You can't say that on TV now, can you, Harry?
34:23You're going to offend them all.
34:24This isn't on TV.
34:26We don't show half the stuff.
34:27No, mostly it's on the cutting room floor.
34:29So I'm spraying half of my pawns black.
34:32How much time have we got left?
34:34You've got ten minutes, fakers.
34:36Do we?
34:37Ten minutes, fakers.
34:39Ten minutes, fakers.
34:40Ten minutes.
34:41Ten minutes.
34:41Ten minutes.
34:42Oh, God.
34:44So right, now I'm just going to write some facts down.
34:48Greek empire lasted...
34:50Six hundred and thirty years.
34:51Thirty years, didn't it?
34:52That seems like a long time.
34:54Mm.
34:54Mm.
34:55I suppose they just got bored of it by the end.
34:57That looked like grass, do you?
34:58No.
34:59No, you can't pop, you...
35:03Urgh!
35:04I feel very pressured at the moment.
35:06That'll tell me whether I've got enough time to ice them all or not.
35:09Oh, thanks for coming at this beautiful time, Rav.
35:13What are you told me?
35:17Oh, my God.
35:18I leaned too hard in a veiny's whirl and it cracked.
35:21It's not really noticeable.
35:22Well, is it?
35:24Ugh.
35:25I'm a little bit stressed because I've barely got anything on my base.
35:28I've got a biscuit.
35:29Five minutes, bakers!
35:30You've got...
35:33Don't all groan, you know the rules.
35:35Five minutes!
35:37Where's my paintbrushes?
35:38Where's my paintbrushes gone?
35:39It's so messy.
35:40It's like my hand's literally shaking.
35:43It's required plenty of time.
35:44Plenty of time.
35:46I can do this, I can do this, you can do this.
35:50Urgh!
35:51My art.
35:54Ooh!
35:55I'm gonna put this one on the bottom, hoping nobody will see.
35:59I need two more biscuits.
36:00Finished.
36:01Karate could help me.
36:02They're falling.
36:03Paintbrush, take that.
36:04Yay!
36:05Right, I'm done.
36:06Does anyone need any help?
36:07Who needs help?
36:08Me.
36:09You?
36:10Yes.
36:11One minute, Baker.
36:12Ah!
36:13No!
36:14You got one minute left.
36:15That was a jump scare.
36:16Oh my gosh...
36:17Oh my gosh, oh my gosh.
36:18You got this, you got this.
36:20Oh my gosh.
36:21Oh my gosh.
36:22Oh my gosh.
36:23Oh my gosh, oh my gosh.
36:24Oh my gosh.
36:25You got this.
36:26You got this.
36:27Oh my gosh.
36:28I'm shaking right now.
36:29I am done.
36:30It was only partly stressful.
36:31Never been so stressed in my life.
36:32Let's go, I need to scale.
36:33I got it, I got it, I got it.
36:35Yes!
36:36Push, push, push, push, push, push.
36:38On top?
36:39Yeah, on top.
36:41So why don't I get a jump scare?
36:42No?
36:43Yeah, on top.
36:45Oh my god, I did it!
36:47I've finished!
36:48Come on, you can do it.
36:49That's it, Baker's time!
36:52You did it!
36:53Yes!
36:54OK.
36:55Did we do it?
36:56Yes, we did it.
36:57We did it.
36:58We did it.
36:59We did it so good.
37:00Don't cry.
37:01We did it so good.
37:02I'm not crying.
37:03Oh, that's good.
37:04Oh!
37:07Oh!
37:08Oh!
37:09Oh!
37:11Oh, I'm dead.
37:13Oh!
37:18It's now time for the bakers to present their record-breaking themed biscuits to the judges.
37:24Penelope, could you please bring your record-breaking biscuit scene forward for judging?
37:28Could I have some help?
37:29Yes, of course.
37:31Quite a delicate thing.
37:33Oh!
37:34Oh!
37:35Oh!
37:36Oh!
37:37Oh!
37:38Oh!
37:39Oh!
37:40Oh!
37:41Oh!
37:42Oh!
37:43Oh!
37:44Oh!
37:45Oh!
37:46Oh!
37:47I'm not sure it was gonna work earlier.
37:48I was very nervous.
37:49But it looks really effective.
37:50I think overall it could have been a little bit neater.
37:53It is a Chinese Five Spice Biscuit.
37:56They are baked.
37:58They are slightly thick though.
37:59But, you know the flavour?
38:00I think I'm eating like dinner.
38:02I really like the fact that you've done something quite unique.
38:04The texture's really nice.
38:06It's quite warming and I can really taste the aniseed.
38:09It's like punching me in a good way.
38:11Nice.
38:12So my record-breaking biscuit scene is how I would get the most bullseyes in archery.
38:19I like the shape of your biscuits, they look really evenly baked.
38:22It's really fun and it's neat.
38:24It's a karak chai-inspired biscuit, so it has cardamom, cinnamon and ginger.
38:28The spicing is warming, delicate and beautiful.
38:32Quite different and unique.
38:33Great balance between your icing as well.
38:34They are slightly on the crispy side.
38:36You could definitely dip these in your tea if you wanted to and they would hold up nicely.
38:40Thank you so much.
38:42The world record that I chose was how much food can you eat with chopsticks in one minute.
38:48I really like your presentation.
38:49You've done a really great job of creating a scene.
38:52So it's a spiced butter biscuit with honey.
38:57They're very pleasantly spiced.
38:59The honey is there.
39:00I think they're really delicious biscuits.
39:02The flavour is really good.
39:04My only thing is, the chopsticks are baked really well, but your bigger pieces are slightly underbaked
39:09in the middle.
39:10Thank you so much.
39:12I could break the record for the highest kick in Taekwondo.
39:17Strong, strong, strong.
39:19I really like the decoration.
39:20Could have had a little bit more detail in the middle.
39:22Some of the biscuits look a bit thicker than the others, but it looks great.
39:26The spices are cinnamon, allspice, nutmeg and ginger.
39:30Some of your gingerbread are slightly thicker, and it does have that cakey texture, but the flavours are great.
39:36Delicious, re-warming.
39:37Nice.
39:40The record that I'm wanting to break is the most amount of chess games won in a row.
39:47It could have been neater, but it's fun, it's interactive.
39:50I like that it's a bit 3D.
39:51Yeah.
39:52The pieces themselves are ginger biscuits and then the board is honey and lavender.
39:59I think the texture of your chess pieces is spot on.
40:03And then your board itself, I was scared because I'm like, lavender, honey, I don't know.
40:07But I think the balance is pretty spot on.
40:09It's more of like a tickle as opposed to overpowering, which is exactly what you want to do with lavender.
40:14They work good together.
40:17The record that I would want to hold is how many times I could go round a BMX track.
40:24I get it.
40:25The track, all of the different bikes.
40:26You could have added another dimension to it if you put these up, right?
40:31But yeah.
40:32Good attempt.
40:33It's a gingerbread with speculis.
40:36So like ginger and biscuits bread, right?
40:38Yeah.
40:40Thin.
40:43Did you add bicarb to your biscuit though?
40:45Yeah.
40:46Next time I would put more of that buttercream on top of that gingerbread because it really helps to balance it out.
40:51I think texture-wise is pretty good.
40:53I do like the flavour but I feel like you've added too much bicarb because I can taste it still.
40:57Just pull back on the bicarb.
40:59Yeah.
41:03So my world record-breaking biscuit scene is the number of facts given by a ten-year-old in two minutes.
41:09Have you memorised some of the facts yet?
41:13In terms of design and decoration, it's really good, man.
41:15What's the flavours again, bro?
41:17Lemon white chocolate shortbread.
41:19The flavour of the white chocolate and the lemon pairs really well.
41:26The bigger ones could have done with a bit longer in the oven but the design is really fun.
41:32Well done, Ethan.
41:33My record-breaking biscuit scene is knitting the world's craziest creatures.
41:42I think you'd win.
41:44You've managed to create quite a bizarre scene but it's fantastic.
41:50It's bright, it's bold, I love the piping.
41:53So the Viennese Whirls, the green one is lime flavoured, the pink one is raspberry flavoured and the yellow one is lemon flavoured.
42:05And then we've got, is this gingerbread here as well?
42:07It's gingerbread, yeah.
42:08Oh, good texture.
42:09I mean, all of it, sensational.
42:15These are perfect.
42:16The Viennese Whirls, they just completely melt in your mouth.
42:20You've made like four different types of biscuits and for all of them to be spot on, well done.
42:27Well done, Leila.
42:29Thank you so much.
42:30Cheers.
42:39The judges said it was sensational, it was wonderful, fantastic.
42:42Oh my goodness.
42:44It is so close between Khadija and myself.
42:47Like, the judges didn't say anything bad about either of our bakes.
42:51I was so happy.
42:53And Liam's saying it's neat.
42:54My bakes are never neat.
42:56I think the comments were fair that they made.
42:58I'm definitely never going to touch bike up soda ever again.
43:01Not good at all.
43:03I do hope I've done enough to get through to bread day.
43:11It's the moment of truth.
43:13That someone will be crowned Starbaker.
43:15And someone will leave the tent.
43:20Well done, bakers.
43:21That was biscuit day.
43:22Rav and Liam have made their decision.
43:24And today Starbaker is...
43:29It's Leila.
43:30Well done, Leila.
43:31Now I'm afraid there's some bad news.
43:32One of you is going to be going home and that person is...
43:48It's Harvey, I'm afraid.
43:50Sorry, Harvey.
43:51It's so hard because we don't want you to go.
43:55And it's really difficult because we know you're so good.
43:59Yeah.
44:00We're honestly gutted.
44:01Quite upset.
44:02But I'm proud of myself for getting here and what I've done.
44:10You've done so good.
44:11It's really tricky.
44:12It's really tricky.
44:13And when it came to the biscuits, we have to compare across such fine lines and small
44:16points.
44:17But you know what?
44:18Oh, it was hard.
44:20Leila Starbaker, well done.
44:30Over the men.
44:31Next time.
44:32Kneading isn't fun to me.
44:34I'm just like...
44:35It's bread day.
44:36This is the worst bet.
44:38And the bakers must reveal their inner animals.
44:43With bread-based beasts.
44:45It's my favourite bread of the day.
44:47And untangle themselves from a technical.
44:49I've never been good at wrapping presents either.
44:52It's sure to confound.
44:53This is the hardest technical ever.
44:55Even the most accomplished baker.
44:57I have never had to deal with this problem in my life until now.
45:17So...
45:18So...
45:19I'll see you next time.
45:20I'll see you next time.
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