Abstract: The present invention provides a stick-shaped baked confectionery resulting from molding of a dough containing 15 to 80 parts by mass of a taste material, 5 to 45 parts by mass of vital gluten, and 0.15 to 1.7 parts by mass of an emulsifier, per 100 parts by mass of at least one member selected from the group consisting of starch and wheat flour into sticks, and baking the dough, wherein the taste material is at least one member selected from the group consisting of cocoa powder, potato granules, nut powder, wheat bran, coffee, powdered green tea, black tea, rice flour, corn powder, whole wheat flour, foxtail millet, barnyard millet, Panicum miliaceum, amaranth and fruit materials, and the emulsifier comprises at least one member selected from the group consisting of sucrose fatty acid esters having an HLB of 11 to 20 and polyglyceryl fatty acid esters having an HLB of 11 to 20.