A dough for bakable sweet eatables is disclosed. The dough is made by 5-10% by weight of fructose syrup, 15-30% by weight of sucrose, 30-35% by weight of shortening, 25-40% by weight of flour, 0-0.15% by weight soy lecithin, 0.03-0.08% by weight of tocopherol, and taste and flavour enhancing ingredients. Further, a ...