Fit the Dough Tool to the machine.
Add the butter, sugar, salt, egg yolk and flour into the Appliance bowl.
Knead using the Dough Tool into a smooth dough.
Divide the dough into three equal portions.

Zest the lemon using a fine grater.
Knead one portion of the dough with the lemon zest.
Combine another portion of the dough with cocoa.
Mix the remaining dough with the Speculaas spice blend.
Wrap each portion in plastic wrap and place in the fridge for an hour.
(Tip: When you chill the dough, don’t roll into a ball, but into a flat disc so that the dough will chill evenly.)

Preheat the oven to 180°C.
Line a baking tray with parchment paper.
Transfer the chilled dough to a lightly floured work surface.
Roll out until 0.5 cm thick.
Cut out the biscuits using a variety of festive cutters and place on the prepared baking tray.
Place in the oven on the middle shelf and bake at 180°C for approx. 12 minutes.
Remove from oven and let cool.

For a lemon frosting
Mix the icing sugar and lemon juice in the mixing bowl until smooth.
Transfer the icing into a piping bag.
Pipe the icing onto the biscuits with a pattern of your choice.
Alternatively, dip the biscuits into the icing.
Decorate with sprinkles or decoration of your choice.
Leave to dry.

For a chocolate topping
Melt chocolate in a bowl over a warm water bath.
Transfer the chocolate into a piping bag.
Pipe the chocolate onto the biscuits with a pattern of your choice.
Alternatively, dip the biscuits into the chocolate.
Decorate with sprinkles or decoration of your choice.
Leave to dry.

Serve

Substitutions:

Chopped pistachios can be substituted with chopped almonds or chopped hazelnuts.
Sprinkles can be substituted with sugar nibs or mini marshmallows.