To obtain the subject dough capable of giving a stable bakery product which is good in texture, is hardly broken, and has a laminate structure comprising a pie dough and a cookie dough, when baked, by using a specific cookie dough.

This bakery dough comprises a pie dough and a cookie dough comprising the composition of (A) 100 pts.wt. of wheat flour (preferably weak flour), (B) 80-130 pts.wt. of a sugar (preferably granulated sugar or the like) and (C) 60-90 pts.wt. of oils and fats, and has a laminate structure comprising the pie dough and the cookie dough. The pie dough and the dough are preferably combined in a ratio of 100:20-50. A method for obtaining the laminate structure includes a method comprising superposing the pie dough on the cookie dough having the same size and subsequently rolling the superposed dough. 20-30 layers of the cookie dough are preferably formed. A method for baking the objective dough to produce a bakery product preferably comprises cutting the dough, directing the cut surface in the upper direction, and baking the cut dough. The baking is usually carried out at a temperature of 180-200°C for 20-50 min.