There is disclosed a method for manufacturing baked confectionery, comprising: a step of adding water and polyglycerol polyricinoleate to an fat-based confectionery dough a step of molding the resulting fat-based confectionery dough into a predetermined shape and a step of baking the molded product. According to this manufacturing method, handleability and workability during molding of the fat-based confectionery dough can be ensured, while improving the shape retention during baking of the fat-based confectionery.
