| abstract |
The purpose of the present invention is to provide baked fatty or oily confectionery being crispy to the core but giving no burning feel, and a method for producing the same. The baked confectionery can be produced by preparing a fatty or oily confectionery dough containing a saccharide, said saccharide being selected from among isomaltulose, mannitol and reduced palatinose, and then baking the dough. |