PRODUCTION OF BISCUIT

PURPOSE: To provide a method for producing biscuit having appearance with hollow and heterogenous taste. CONSTITUTION: Butter, margarine or margarine-like kneading oil and fat which is cut into blocks is mixed into biscuit dough obtained by mixing wheat flour as a main component with oil and fat, suger, water, etc., and baked. Thereby, oil and fat for kneading is melted and soaked into biscuit dough to produce hollow. As a result, the hollow can naturally be formed in the biscuit and hand- made image is provided and the biscuit becomes apparently new. Since the kneading oil and fat is adsorbed on the circumference parts having weak taste and strong taste are dispersed, sufficient flavor is obtained from the part having storing flavor and mild flavor is obtained from the part having weak flavor, thereby biscuit having good after-taste as a whole can be produced.