Nero or Polo? Both! Because Nero & Polo are an inseparable biscuit duo which sweeten our Advent in two delicious ways! The chocolatey shortcrust pastry is quickly made, piped onto a baking tray and baked. Next, Nero & Polo are dipped in chocolate before resting on baking paper to dry and are then ready to be enjoyed by you! Try it our Chocolate Dipped Biscuits!



  • 250 g butter
  • 150 g icing sugar
  • 1 pack of vanilla sugar
  • 1 pinch of salt
  • 2 eggs
  • 1 egg yolk
  • 250 g flour (coarse)
  • 40 g cocoa powder
  • 1 tsp baking powder
  • a little chocolate

Directions for Chocolate Dipped Biscuits

  1. Pre-heat the oven to 180°C/ 350 °F (fan oven).
  2. Beat butter, icing sugar, vanilla sugar and salt until frothy. Stir in eggs and egg yolks. Sift the flour with the baking powder and cocoa and fold into the mixture.
  3. Spoon the mixture into a piping bag and pipe button shapes (Polo) and small rectangular shapes, similar to sponge fingers (Nero), on a baking tray lined with baking paper.
  4. Bake Nero and Polo for approx. 15 minutes and allow to cool. In the meantime, melt the chocolate in a bowl over hot water and use to cover and decorate the biscuits.
  5. Finally, leave to dry on a cooling rack or baking paper and store in a biscuit tin.


For a particularly delicious combination, sandwich Nero and Polo together with jam and dip them in chocolate.