(1) A baked fat-based confectionery characterized by containing a sorbitan fatty acid ester, preferably a sorbitan fatty acid ester having an HLB value of 1-5. (2) A method for manufacturing a baked fat-based confectionery, said method being characterized by comprising: a step for preparing a fat-based confectionery dough containing a sorbitan fatty acid ester a step for molding the fat-based confectionery dough into a preset shape to give a fat-based confectionery and a step for baking the fat-based confectionery.本發明係(1)一種烘焙油性點心,其特徵在於:含有山梨醇酐脂肪酸酯、較佳為HLB為1~5之山梨醇酐脂肪酸酯。(2)一種烘焙油性點心之製造方法,其特徵在於包含如下步驟:準備含有山梨醇酐脂肪酸酯之油性點心麵團;將油性點心麵團成形為特定之形狀而獲得油性點心;及對油性點心進行烘焙。
