Viennese Fingers, Reimagined: Butter-to-Olive Oil Swaps for Melt-in-the-Mouth Biscuits

Hook: Wilted by buttery richness but scared to lose that melt-in-the-mouth texture?

If you love Viennese fingers but want a lighter, healthier twist—or need a butter substitute for dietary or sustainability reasons—this tested, practical guide shows you how to swap in extra virgin or mild olive oil (partially or completely) without sacrificing the delicate, crumbly texture you adore. You’ll find two tested recipes (a 50/50 swap and a full olive oil version), clear conversion math, piping and chilling strategies, and a foolproof chocolate dip finish.

The 2026 context: Why olive oil biscuits matter now

Through late 2025 and into 2026, several culinary and sourcing trends have converged to make baking with olive oil a mainstream choice: a rise in mild-flavoured extra virgin oils designed for baking, stronger traceability and sustainability labelling in the EU/UK, and growing consumer interest in reducing dairy and saturated fat without losing flavour. Bakers and cafés are experimenting more with olive oil biscuits for their nuanced flavour profiles and perceived health benefits—and producers now market oils specifically suited to sweet applications. This article translates those trends into practical, kitchen-tested advice you can use today.

Principles that guided our tests

• Fat chemistry matters: Butter is ~80% fat and ~20% water/solids; olive oil is 100% fat. That changes dough structure and moisture balance.
• Creme vs emulsion: Butter can be creamed with sugar to trap air. Oil needs different strategies (emulsifiers, egg white, powdered milk, chilling) to mimic lift and texture.
• Flavour balance: Robust extra virgin oils will add peppery/herbaceous notes; mild or light-flavoured EVOO gives the most neutral, buttery impression.
• Piping consistency: Achieve pipeability by controlling viscosity (chill, add a binding agent, choose nozzle size).

Quick conversion math and substitutions

Basic rule-of-thumb when converting butter to oil in weight-based recipes:

• Butter weight × 0.8 = approximate oil weight (because butter is ~80% fat).
• Example: 100g butter ≈ 80g oil.

But don’t stop there—because butter’s water and milk solids contribute to structure, add one or more of the following when replacing more than 25% of butter:

• 1–2 tsp powdered milk or 1 tbsp plain flour per 100g oil to replace milk solids.
• 1 egg white for every 150–200g oil for extra binding and pipe stability (optional for a firmer bite).
• Chill the dough longer—oil doughs often need extra rest to firm for piping.

Which olive oil to use: choosing the right bottle

Two clear choices work best for olive oil biscuits:

1. Mild or delicate extra virgin olive oil—low bitterness, floral or buttery notes. Ideal for near-neutral flavour and for bakers who want the olive oil benefit without strong green pepper or bitterness.
2. Regular/light olive oil (refined or blended)—very neutral; works well in full swaps when you want texture but not olive flavour. Note: labelled "light" refers to flavour, not calories.

A robust, peppery EVOO can be delightful if you want an assertive, savoury-sweet biscuit—consider using that in a partial swap (25–30%) to add complexity without overpowering the chocolate dip.

Tested recipes: two reliable approaches

Both recipes yield melt-in-the-mouth Viennese fingers with classic piped ridges and chocolate-dipped ends. The first is our recommended compromise: 50/50 butter-olive oil. The second is a full olive oil version for those who need no butter at all.

Recipe A — 50/50 Butter & Mild EVOO Viennese Fingers (Most reliable)

Makes ~30 fingers

Ingredients

• 65g very soft salted butter
• 65g mild extra virgin olive oil (or light olive oil) — weigh in grams
• 100g icing sugar (confectioners’ sugar), sifted
• 1/2 tsp vanilla extract
• 170g plain (all-purpose) flour, sifted
• 20g cornflour (cornstarch) — for tender, melt-in-the-mouth crumb
• 1 small egg white (optional; helps with pipeability and structure)
• 100g dark chocolate (60–70%) for dipping
• Sea salt flakes or finely chopped pistachio (optional garnish)

Method — tested technique

1. Prep: preheat oven to 170°C fan / 190°C conventional. Line two baking sheets with parchment.
2. Cream & emulsify: In a bowl, beat the soft butter and icing sugar until smooth but not fluffy. Add the olive oil slowly in a steady stream while beating on low—this creates a stable emulsion. Add vanilla and the egg white (if using) and mix until combined.
3. Dry mix: Whisk the flour and cornflour together. Fold into the wet mix gently—don’t overmix.
4. Test consistency: The dough should be pipeable but hold ridges. If too soft, chill 10–15 minutes, or add 1 tbsp extra flour. If too stiff, fold in 1 tsp milk.
5. Pipe: Fit a large open-star nozzle (8–12mm) to a piping bag. Pipe 7–8cm long fingers, 2cm apart. Use a light wrist motion and keep steady pressure.
6. Chill: Chill piped biscuits on the tray for 10–15 minutes to firm the surface—this helps keep the ridges during baking.
7. Bake: 10–12 minutes until pale golden at the edges. Avoid overbaking—the biscuits should be soft when warm and firm up as they cool.
8. Chocolate dip: Melt chocolate gently over a bain-marie. Dip each end of the cooled biscuits and set on parchment. Sprinkle flaky salt or pistachio if desired. Chill briefly to set.

Why this works (experience-backed)

The 50/50 swap retains some of the creaming advantage of butter while the oil contributes silkiness and a lighter mouthfeel. Cornflour is the classic agent for that delicate, sandy crumb in Viennese shortbread; adding it here offsets oil’s tendency to make the texture cakier.

Recipe B — 100% Olive Oil Viennese Fingers (Dairy-free)

Makes ~30 fingers

Ingredients

• 130g mild extra virgin olive oil or light olive oil
• 100g icing sugar (sifted)
• 1 tsp vanilla extract
• 165g plain flour, sifted
• 25g cornflour
• 1 tbsp powdered milk (optional for structure; skip for vegan; replace with 1 tsp aquafaba if vegan)
• 1 egg white or 2 tbsp aquafaba (aquafaba = chickpea liquid) for binding (optional, but recommended)
• 100g dark chocolate for dipping

Method — tested technique

1. Prep: Preheat oven to 165°C fan / 185°C conventional. Line baking sheets.
2. Emulsion first: Whisk the egg white (or aquafaba) until a little frothy. Whisk in the oil slowly with the sugar and vanilla to build an emulsion. The frothy proteins help mimic creaming.
3. Add dry: Fold the flour, cornflour and powdered milk into the emulsion until just combined. The dough will be softer than butter dough.
4. Chill thoroughly: Transfer to a piping bag and refrigerate for 20–30 minutes. This is key—cold oil dough firms sufficiently to pipe cleanly.
5. Pipe & bake: Pipe as above using a large open-star nozzle, chill 10 minutes on the tray, then bake 11–13 minutes. Watch closely; remove when edges begin to pale gold.
6. Finish: Cool, dip in chocolate, set in fridge briefly.

Why this works (experience-backed)

Without butter’s structure, two things compensate: a protein-based binder (egg white or aquafaba) and disciplined chilling. The powdered milk replaces milk solids for a more authentic crumb, while cornflour keeps the bite sand-like and delicate.

Piping consistency & nozzle tips

• Nozzle size: Use a large open-star (8–12mm) to avoid squeezing and ruptured bags. An open star creates the traditional ridges that hold even if the dough relaxes slightly while baking.
• Bag handling: Don’t overfill the bag—work with half full bags to keep control of pressure.
• Chill in stages: Chill dough in the bag, then pipe and chill again on the tray. This doubles down on stability.
• Test pipe: Pipe one test finger and bake it. If ridges smooth during baking, the dough is too soft—add 1 tbsp flour or chill longer.

Texture troubleshooting — common issues & fixes

• Too flat/spread: Dough too warm—chill 15–30 minutes; reduce oven temp by 10°C and bake a touch longer.
• Too cakey/rubbery: Too much liquid or too much egg white—reduce egg white slightly; add more cornflour (1 tbsp) for a sandier crumb.
• Gritty or dense: Overworking the dough—fold gently and avoid overmixing. Use superfine icing sugar for smoother mouthfeel.
• Ridges vanish: Increase chilling time and use a larger star nozzle.

Chocolate dip and finishing ideas

Dark chocolate (60–70%) provides the best balance with olive oil’s fruitiness. For best results:

• Melt chocolate over a bain-marie; don’t overheat—remove from heat at 45–50°C and stir to finish.
• Dip only the ends to preserve the biscuit’s crumb in the middle.
• For glossy finish, temper or add 1 tsp neutral oil (sunflower) to melted chocolate to increase sheen.
• Garnish options: a light sprinkle of sea salt, crushed pistachio, orange zest, or a dusting of cocoa.

Storage, shelf life & freezing

Olive oil biscuits store well but behave differently to butter biscuits:

• At room temperature: keep in an airtight tin for up to 5 days. Use a layer of parchment between layers to prevent sticking.
• Fridge: store up to 2 weeks; bring to room temperature before serving for best mouthfeel.
• Freeze: freeze baked, un-dipped biscuits in an airtight container for up to 3 months. Thaw, then dip and finish to preserve chocolate gloss.
• Note on rancidity: olive oil itself can go rancid faster if exposed to heat/light. Use fresh oil and store sealed in a cool, dark place.

Pairing guides: what to serve with olive oil Viennese fingers

Because olive oil adds a fruity or buttery note (depending on type), choose pairings that complement or contrast:

• Tea: Earl Grey or Darjeeling for a citrus/orchid contrast; smoky lapsang or strong Assam can stand up to a robust-EVOO version.
• Coffee: Flat white or espresso—olive oil’s fruit notes pair well with medium-roast coffees.
• Wine & spirits: Light dessert wines (Moscato d’Asti) or a gentle madeira; for a savoury contrast, try a glass of chilled Vermentino.
• Serving idea: plate with thin orange slices or a small spoon of olive oil-infused honey for drizzling.

Where to buy the right olive oil in the UK (2026 trends)

In 2026 the market has more “baking-grade” mild EVOOs from Mediterranean producers and UK importers. Look for:

• “Delicate” or “mild” EVOO on the label, or oils specifically described for pastries.
• Traceability claims: single-estate, harvest date, or QR-code traceability—signs of freshness and transparency.
• Sustainability marks: regenerative agriculture or organic certifications, which have become more common since 2024–25.

Small-batch UK retailers and premium grocers increasingly list oils recommended for baking—ask for a tasting sample if possible, or buy 250ml bottles to trial in recipes.

"A good test: tip a teaspoon on your palate. If the oil’s peppery finish distracts from sweetness, use it only as a partial swap."

Advanced strategy: flavour layering and future-proofing

For a 2026-forward approach, layer flavours to create complexity without extra butter:

• Use a 25% robust EVOO + 75% mild oil blend to add herbaceous top notes without bite.
• Infuse mild EVOO with vanilla bean or citrus peel for 24 hours before baking to enhance sweetness perception and reduce need for extra sugar.
• Try using 5–10% nut oil (hazelnut) blended with olive oil for roast-nut depth—works beautifully under chocolate dip.

Final practical takeaways

• Best quick switch: 50/50 butter to mild EVOO—same technique as traditional Viennese fingers but add cornflour and chill.
• Full dairy-free: 100% olive oil works if you add a protein binder (egg white/aquafaba), powdered milk or its vegan equivalent, and longer chilling.
• Piping tip: large open-star nozzle + two-stage chilling for picture-perfect ridges.
• Chocolate dip: use 60–70% dark chocolate; temper lightly or add a splash of neutral oil for gloss.

Closing notes — from test kitchen to your kitchen

We tested these approaches in a home-kitchen setting across multiple batches and ovens in late 2025. The consistent winner for balance of flavour, texture and reliability was the 50/50 butter-mild EVOO method. If you’re adventurous or need dairy-free, the 100% olive oil route delivers a satisfyingly delicate biscuit when you apply the chilling and binder techniques described above.

Try this now: bake one tray using your usual butter recipe and one tray using the 50/50 method—compare side-by-side to see how the olive oil lifts mouthfeel and flavour without losing that melt-in-the-mouth character.

Call to action

Ready to reimagine Viennese fingers in your kitchen? Bake the 50/50 recipe tonight and share a photo with #OliveOilFingers. Want curated oils tested for baking? Visit our store guide for UK-friendly suppliers and exclusive tasting notes—sign up to our newsletter for a downloadable conversion chart and monthly baking-grade oil recommendations.

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