It's Week Two in the tent and it's all about biscuits in this episode.

The perfect tea-dunking favourite might seem like an easy enough bake, but the hopefuls will be stretched to their limits by the tasks set by judges Paul Hollywood and Prue Leith.

For the signature challenge they will be making sandwich biscuits - which will see the contestants blend the crumbly texture of a biscuit with a filling.

The technical task has been set by Paul who challenges the contesters to make 12 fortune cookies. And finally a showstopper that is "literally game-changing", according to Channel 4.

Take a look at these Biscuit Week-inspired recipes.

Ginger Nut Cookies

Serves 6

Prep time: 15 minutes

Cooking time: 12 minutes


70g walnuts

115g The Pantry self raising flour

115g The Pantry plain flour

200g soft brown sugar

100ml Solesta mild olive oil

20ml Grandessa honey

1 Large Egg, beaten

1 flat tsp Stonemill ground ginger

1 flat tsp Stonemill cinnamon

1 heaped teaspoon of Stonemills ground ginger


  1. Preheat the oven to 180°C/350°F/Gas Mark 4.
  2. Roughly chop the ginger into small pieces.
  3. Chop the walnuts into small pieces. In a bowl, combine the sugar, beaten egg, honey and oil, then add the flour, ground ginger, walnuts and spices and mix well.
  4. Divide the mixture into 24 pieces, shape into a round and flatten slightly.
  5. Place on greased baking trays, with room between to spread.
  6. Bake for about 12 minutes until golden brown – transfer from the baking sheets onto a baking rack to cool.

Chinese fortune cookies

Serves 25

Prep time: 34 minutes

Cooking time: bake two cookies at a time for 4-6 minutes


3 egg whites

1tsp almond extract

1tsp vanilla extract

4tbsp butter, melted and cooled

150g plain flour

3tsp corn flour

150g caster sugar


  1. Preheat the oven to 180°C/160°C Fan/Gas Mark 4. Line a baking tray with baking parchment.
  2. Write or print fortunes onto small rectangular strips of paper.
  3. Whisk the egg whites, almond extract, vanilla extract and butter together until pale and frothy.
  4. Place the flour and cornflour into a sieve and sift into the egg whites, followed by the sugar. Whisk until you have a smooth batter.
  5. Spoon 1tsp of the mixture onto the baking parchment and use the back of the spoon to shape the batter into a 1mm thick, 10cm in diameter circle. Repeat with the remaining mixture, leaving a 2-3cm gap between each one to allow the mixture to expand.
  6. Bake two cookies at a time for 4-6 minutes until the edges turn lightly golden and the centre is pale.
  7. Gently remove the cookie from the baking parchment with a spatula. Whilst they are still hot, place the fortune in the middle of the cookie, fold the circle in half to make a semi-circle, leaving an air gap in the middle and pinch the 2 outer edges together to create the classic fortune cookie crescent shape.
  8. Leave to cool in a muffin tray so the cookies hold their shape

Cookie and Ice Cream Sandwiches

Serves 4

Prep time: 5 minutes

Cooking time: 15 minutes


350g Greenvale chocolate chip cookie dough

Specially Selected strawberry cheesecake ice cream

150g strawberries (sliced)


  1. Preheat the oven to 180°C/Gas mark 4.
  2. Cut the cookie dough into eight pieces, roll them it to balls and flatten slightly.
  3. Bake on a grease proof paper lined tray for 12-15 minutes until golden then leave to cool.
  4. When the cookies have cooled place a layer of strawberries on the base of 4 cookies and place a scoop of ice cream on top and then press another cookie on top to make 4 ice cream sandwiches.