The bakers were asked to create 24 perfectly baked lace biscuits, in any shape. The brandy snaps must be coated, dipped or filled.

Paul Hollywood: " The key thing is to get your brandy snaps quite lacy to create the traditional look. It's all about textures for me. It's about a crispy brandy cnap and a beautifully soft interior."

Prue Leith: "There is always going to be the danger of the moisture in the filling making the brandy snap turn soggy. Avoid that, bakers."