The present invention addresses the problem of providing a baked confectionery that substantially includes no flour, said confectionery not being oily even when a high oil content is used, having a moist texture and a melt-in-the-mouth quality free from roughness, and allowing the original flavour of the raw material to be better tasted. The present invention provides a baked confectionery that substantially includes no flour, said confectionery including 40-80 mass% of lipids, 1-10 mass% of proteins, and 5-25 mass% of saccharides, said lipids including, as a constituent fatty acid, triacylglycerol having a C6-12 medium-chain fatty acid, the content of said triacylglycerol being at least 50 mass% of the oils and fats.
