Terry's shortbread featured oatmeal and crystallized ginger, topped with chocolate decorations. 

Judging

Paul Hollywood (looking at Terry's largely undecorated biscuits): "Right, this is interesting. I don't like the color. I don't like the look of them at all. They are not neat enough for me."

Prue Leith: " They are a little bit hard, but the flavour is great. It's just that the execution is a bit of a mess."

Paul Hollywood: "It's a rough old biscuit, this one."

Karen based her biscuit on a traditional Yorkshire Perkin, with mace, coriander and nutmeg.

Judging

Paul Hollywood: "I think the piping work is amazing. They really look beautiful."

Prue Leith: "Nice and spicy. Very chewy."

Paul Hollywood: "I don't actually like the texture - more like a very small cookie. It didn't blow me away."

Kim-Joy's orange blossom york biscuit, prepared for Biscuit Week in Series 9 of The Great British Baking Show ™, was topped with the emblematic White Rose of Yorkshire (replaced this time by an edible primula). 

Judging

Prue Leith: " They look absolutely exquisite. I just love the look of them."

Paul Hollywood: " Beautifully balanced biscuit. You break into it and then it instantly starts to melt in your mouth and the beautiful flavours come out."

Prue Leith: " There's enough acidity from the orange to make your mouth water. Well done. " 

Jon updated the 13th century Aberffraw with a butterscotch cream filling. 

Judging

Paul Hollywood: "It looks quite pale."

Prue Leith: " I do think it is a tiny bit underbaked."

Paul Hollywood: "It's quite bland which comes back to the bake. It needed another three or four minutes. "

To add a real punch, Luke added lime zest and juice to both his gingernut biscuits and his lime buttercream filling.  He had practised hard to make sure that the lime came through immediately, followed by the kick of ginger.

Judging

Paul Hollywood: "I think they look great. They look like a proper gingernut."

Prue Leith: "Mmm, the ginger is lovely. Just right."

Paul Hollywood: "The lime, however, it just isn't there."

Prue Leith: "Yes, it does need a bit more lime. Nice, though."

Imelda's hearty Irish farmers' biscuit featured oats and wholemeal flour. She gave it her own twist with cherries, coconut and white chocolate.

Judging

Paul Hollywood: "They look very neat. They break well." (Chews) "That's a delicious biscuit." 

Prue Leith: "Very oaty. Feels healthy. Well done."

Manon made circles of Cornish shortbread and rimmed them with chocolate and nibbed hazelnuts.

Judging

Paul Hollywood: " First of all, they are extremely neat. I like the look of them. 

Prue Leith (snapping biscuit): "Oooh! Very nice."

Paul Hollywood: "The biscuits are really nice. Very buttery. I love chocolate and I love hazelnut so you just ticked two boxes there for me. That's a fantastic biscuit."

Dan put lots of lemon zest in his shortbread biscuits and sandwiched them together with his family's favourite strawberry jam.

Judging

Paul Hollywood: "They are quite pale looking." (Paul chews.) "That is tough."

Prue Leith: "It's a bit chewy."

Paul Hollywood: "That's not a shortbread. It needed longer in the oven. The flavours are great. And that jam's delicious."

Antony sandwiched his spiced mango and chili jam between colorful biscuits flavoured with spices.

Judging

Paul Hollywood: "Fascinating looking biscuits. The colours are quite incredible.

Prue Leith: " I think they look like little pieces of modern art. They are so pretty. Oh, and the texture is beautiful. Melts in the mouth. Absolutely wonderful."

Paul Hollywood: "And that chilli jam blends beautifully with the biscuit. That's a great biscuit."

Empire Biscuits are vanilla shortbreads sandwiched with jam.

Briony made Empire biscuits which originate in Northern Ireland and Scotland, but she added apple cider jam (instead of the more traditional raspberry jam) to celebrate her home town of Bristol. She added grated cooked egg yolk to make her biscuits shorter. 

Briony's biscuits were topped with icing and caramelized apple.

Judging

Paul Hollywood: "Looks good. And they are pretty uniform in colour and size. They're very neat."

Prue Leith: "I certainly like the scalloped edges. I think that looks beautiful. The shortbread melts in the mouth and is beautifully crumbly."

Paul Hollywood: "It's a crumbly, soft, buttery biscuit and then that bite comes from the apple and cider, combined with the caramelization on top, the sweetness, it just blows the mind. It's a great biscuit, that."

Rahul fused Indian and Scottish flavours with a shortbread infused with  whole fennel seeds, a hint of coconut and mixed peel, and topped with chocolate.

Judging

Prue Leith: "It is packed with flavour, but I don't think the fennel has quite the punch you expected."

Ruby combined cardamom, cloves and cinnamon into her biscuits which were topped with piped chocolate and pistachio.

Judging

Prue Leith: " You know, they taste a bit dry."

Paul Hollywood: "It's like a dry sponge, rather than a biscuit. It's very difficult to eat."