Marc: "I only discovered ruby chocolate a few months ago and I was really surprised about the flavour. Almost like white chocolate. But then you've got this lovely sourness coming through at the end." 

Not only did Mark use ruby chocolate to give his Florentines extra flavour, but he added ginger to give his square shaped biscuits a kick. 

Judging

 In homage to his grandmother's garden, Rowan's colourful Florentines featured a trio of vibrant dried fruits. But when it comes to decoration, he's had to look no further than his own flamboyant wardrobe. 

Rowan: "And I'm coating them with modeling chocolate in the shape of little waistcoats."

Judging

Hermine added shredded dried mango and coconut flakes to her florentines, which she coated in ruby chocolate and decorated with spray painted trees for Biscuit Week of The Great British Baking Show ™. 

Hermine: "I'm worried about getting the snap because, to be honest, mine were quite chewy."

Judging

Lottie: "I am making quarantine Florentines for my grandparents because it is their favourite biscuit." 

Her grandparents' favourite florentines are a classic combination of chopped nuts, ginger and sour cherries. 

A self confessed salted caramel addict, Laura coated her almond, pecan and raisin Florentines in sweet milk chocolate. 

Laura: "I chose the chocolate because the biscuits are quite salty. Dark chocolate was too rich, so I chose the milk chocolate as a base. My family, when I've made these, have just absolutely devoured them. "

Judging

Prue Leith: "That's a pretty classic Florentine. Yeah. Snaps quite well." 

Paul Hollywood: "I love that for flavors. I think the issue is you want something bitter. If you just kept it to dark chocolate underneath, you would have been on a winner. But otherwise, that's a great florentine."

Dave: "I really enjoyed eating all things mango, so that's why I wanted to put mango in there. "

Dave celebrated his love of mango with Florentines containing a mix of nuts and sesame seeds. For added crunch, he decorated each biscuit by feathering three types of chocolate. 

Judging

Prue Leith: "I think you've done pretty well with the feathering. Three colors is quite difficult."

Paul Hollywood: "Good snap. The flavor is good. You can taste nuts, mango. It all sort of works. Sesame seed as well, which I love. I just think you need more texture in there as well."

Prue Leith: "I love the dark chocolate."

Mak: "I'm soaking my dried mango to prevent it from being too chewy."

Mak's florentines feature a trio of classic indian ingredients - mango, cashew and cumin. But while Mac is familiar with his flavors, his hand piped peacock feather design will be a step into the unknown. 

Mak: "I've never decorated them before."

Mark: "I'm leaving some of the nuts quite large so that there is nuttiness in every bite."

 Flavoured with cardamom and decorated with waves of white chocolate, Mark's chunky florentines contained a mix of macadamia nuts and dried mango.

Judging

Paul Hollywood: "Looks a little bit lumpy. Too lumpy"

Prue Leith: "Yes. I remember worrying a bit about the very large nuts.  Good snap but the white chocolate is quite dominant." 

Paul Hollywood: "It needed something else. Maybe a bit more fruit in there."

Prue Leith: "Could be better."

Linda: "My Florentines are one of my sister's favorite biscuits. She had a really sweet tooth when we was kids. When my mum turned her back, I used to quickly eat her dinner so she could get to her pudding sooner."

Decorated with delicate sugar flowers and dark chocolate, Linda aimed to give her childhood-inspired Florentines a smooth finish. 

Linda: "I blend the nuts down into quite small chunks. That way, hopefully when they spread, you get a much more even surface."

Sura: "Traditionally in Iran, there's this bristle called Suhan, which is cardamom, saffron and rose water. They're flavours that I grew up on. They're part of my heritage."

Sura's Florentines, containing toasted almonds and pistachios, were flavoured with rose water and saffron, brought back from her trips to Iran. Alongside her biscuits, she served traditional cardamom tea.

Peter said: "I'm making sticky toffee Florentines inspired by what is, in my considered opinion, the best pudding in the world. Sticky toffee pudding. So I've got dark muscovado sugar in the caramel. I've got lots of dates, so it should have those lovely toffee flavours"

Based on his favourite pudding growing up, Peter's sticky toffee Florentines contained a gooey mix of dates, sultanas and chopped nuts topped with caramelized white chocolate. 

Judging