To obtain a biscuit/cookie with light and unconventionally novel palate feeling and good meltability in the mouth.

This dough for biscuit/cookie is obtained by directly formulating flour with a water-based ingredient, specifically with ≥3O wt.% of water, ≥30 wt.% of an oil ingredient and ≥30 wt.% of a saccharide ingredient, each based on the flour.