Using a stand mixer with the paddle attachment, or hand-held electric beaters, cream the butter, Biscoff spread, sugar and egg yolk together until pale and creamy, about 3 minutes.

Add the flour, speculoos spice mix, bicarb soda and salt, and fold together using a spatula or wooden spoon.

Right in the mixing bowl, use your hands to bring it together into a dough. Shape into a disk, cover in cling film and chill in the fridge for at least 30 minutes (or overnight).

Remove the dough and (gently) roll it out to 4mm thick between two pieces of parchment paper (save the parchment paper to line your baking trays). Use whatever cookie cutters you have to stamp out as many as many Biscoff Gingerbread Men as you can, placing the biscuits on parchment-lined baking trays.

Bring the scraps of the dough together and roll it out again. Stamp out more biscuits, and repeat, until you’ve used up all the scraps.

Chill the biscuits, tray and all, for 30 minutes. Preheat the oven to 180C. Place the biscuits into the oven and bake for 7-10 minutes, depending on the size of your cookie cutters; larger biscuits will need a few more minutes. The Biscoff Gingerbread Men are ready when they’re golden brown on the edges. Allow to cool completely on the baking trays before decorating with royal icing.