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The Great British Bake Off swapped cakes for biscuits this week when the contestants were tasked with making three different variations of the tea time snack. While many people bag

affordable biscuits in their weekly shop, an expert has shared her simple recipe for a British classic - ginger nuts. Speaking to Express.co.uk, baking expert and founder of Candy's

Cupcakes, Candice Bannister said: "From underbaked squishy shortbreads to crumbling gingerbread cylinder bakes, this week's episode did not fail to impress the audience. "The

challenge of recreating the household favourite, custard cream biscuit, highlighted just how tricky these uniform imprinted biscuits are to make. Whilst Keith struggled to impress on

presentation, Tasha wowed judges with her consistency and perfect bakes this week." Those hoping to recreate Candice's simple ginger biscuit recipe at home should know that

there's one crucial step to pay close attention to for that signature crack on top of the dough. METHOD Start by preheating the oven to 190C or gas mark five. Take a large mixing bowl

and sieve in all of the dry ingredients, then stir to combine them. Cut the butter into small chunks and then rub them into the dry mixture until it turns crumbly. This should be a fine

sand-like texture rather than a lumpy consistency. Finally, add the golden syrup and mix it all together until a richly coloured dough is formed. On a lightly floured surface, roll the dough

out into a rectangle with a thickness of just 1cm. Candice noted that this is crucial as it "allows the dough to rise and crack on top". Divide the dough into 12 even portions (or

more for smaller biscuits), and roll into balls. Place them onto a baking tray lined with greaseproof paper, then press each one down a little, but not too much. Candice said: "Make

sure they’re evenly spaced out and have room to spread when baked. Do this for 12 minutes at which point the cracks should appear". Leave to fully cool on the tray before serving and

enjoy on their own or with a hot cup of tea. Candice noted: "The dough can be wrapped in clingfilm and stored in the fridge. Once chilled this is a great way to make the dough suitable

to roll out and cut into shapes. When baked from chilled they should retain the chosen shape." Candice shared her predictions for the series ahead with Express.co.uk, suggesting that

there is tough competition among the bakers this year. She said: "The bar is set exceptionally high this year with contenders producing the trending concept of hyper-realistic bakes in

their final challenge. Josh’s burger and chips looked too good to eat! "Dan and Josh are the ones to watch as potential winners in my opinion. They bring design, flavour and flair to

Bake Off and I am looking forward to what next week has to offer."