Baked confectionery containing fat and oil having a melting point of 20° C. or lower and fat and oil having a melting point of from 25 to 50° C. in a total amount of 20 to 65 parts by mass, with respect to 100 parts by mass of a total amount of wheat flour and insoluble dietary fiber-containing powder, and satisfying the following (a) to (c): (a) a ratio of a content B of the wheat flour to a content A of the insoluble dietary fiber-containing powder satisfies B/A=50/50 to 80/20 in terms of a mass ratio; (b) a ratio of a content D of the fat and oil having the melting point of 20° C. or lower to a content C of the fat and oil having the melting point of from 25 to 50° C. satisfies D/C =1/7 to 7/1 in terms of a mass ratio; and (c) a gliadin content is 2.4 mass % or more.
