An object of the present invention is to provide a baked confectionery with good aroma, which can maintain its shape and has the crispy texture and is not fragile in spite of having a high oil content. The present invention provide a baked confectionery obtained by using cereal flour, oils and fats, and saccharides as main raw materials, the baked confectionery including the oils and fats by 60 to 120 mass% relative to the cereal flour. The oils and fats contain triacylglycerol including a medium-chain fatty acid with 6 to 10 carbons as a constituent fatty acid by 50 mass% or more relative to the oils and fats.
