"Today, Prue has asked that you make eight identical sandwiched Italian butter cookies. Your butter cookies must be beautifully piped with a zigzag shape, filled with raspberry jam, and dipped in white chocolate.

Behind the scenes

Prue Leith: "Italian butter cookies. I think they're beautiful, delicate cookies. They're just buttery and they melt in your mouth. So why have you set this as a challenge, Paul? Last week's technical was a bit of a disaster, wasn't it? So we want the bakers to prove this time that they can do things exquisitely well."

Paul Hollywood: "This bake is all about finesse and finish. It seems simple, but there are a lot of things we can test them on. They've got to get that butter and sugar really well creamed, because if they don't, it won't be soft enough to go in a piping bag and easily pipe. And we want them piped in this absolutely perfect way.

Prue Leith: "It's two things, really, isn't it? The piping to get the shape. And it's the perfect bake to get the colour."

Paul Hollywood: "Two minutes under, and they will be too pale, and they'll be soft two minutes over, and they'll have an over baked taste."