A baked snack having a hollow stick shape obtained by baking a dough including an non-gelatinized flour and a gelatinized flour, wherein the dough does not substantially include active gluten. According to the present invention, a baked snack having a hollow stick shape that can be reliably shaped, easily melts in the mouth and is well-moistened with no powdery and dry texture is provided. In the baked snack of the present invention, a large amount of taste providing material can be blended in order to improve the taste thereof. The novel baked snack having the hollow stick shape suitable for the mass production and processing and having an even shape with reduced blistering can be provided without demanding any special device and complicated process.