To provide a baked confectionery and a composite confectionery, having no need to be a backed confectionery form mainly containing wheat flour or a form depending on binding strength of a binder consisting of a sugar syrup, and exhibiting good texture even when content of protein component is increased.SOLUTION: The baked confectionery contains oil and fat, water and protein, the protein contains first protein raw material and second protein raw material, content of the oil and fat is 10 to 50 mass%, content of water is 3 to 20 mass%, content of the protein is 21 to 50 mass%, the first protein raw material consists of one or more kinds selected from a group consisting of a whey protein raw material and a collagen protein raw material, the second protein raw material consists of one or more kinds selected from a group consisting of a casein protein raw material and a soybean protein raw material, and the first protein raw material and the second protein raw material are contained at a mass ratio of 9:1 to 3:7.SELECTED DRAWING: None【課題】小麦粉を主体とした焼菓子の形態や、糖シラップからなるバインダーの結着力に依拠した形態とする必要がなく、蛋白分の含有量が高くなっても、良好な食感を呈する、焼菓子及び複合菓子を提供する。【解決手段】この焼菓子は、油脂と水と蛋白を含み、前記蛋白は第１蛋白素材と第２蛋白素材とを含み、前記油脂の含有量が１０～５０質量％であり、前記水の含有量が３～２０質量％であり、前記蛋白の含有量が２１～５０質量％であり、前記第１蛋白素材はホエイ蛋白素材及びコラーゲン蛋白素材からなる群から選ばれた１種又は２種以上からなり、前記第２蛋白素材はカゼイン蛋白素材及び大豆蛋白素材からなる群から選ばれた１種又は２種以上からなり、前記第１蛋白素材と前記第２蛋白素材とを９：１～３：７の質量比で含有する。【選択図】なし
