The present invention provides a special compound enzyme preparation for crisp biscuits. The special compound enzyme preparation comprises the following components in mass percentages: 1%-5% of papain, 1%-3% of neutral protease, 2%-6% of glucoamylase, 10%-30% of sodium caseinate, 10%-30% of diacetyl tartaric acid ester of mono (di)-glycerides, 10%-20% of molecular distillation monoglycerides and 34%-38% of distarch phosphate. The characteristics of each component in the special compound enzyme preparation for the crisp biscuits have synergistic effects, the emulsification of the crisp biscuits in an early stage and the ductility and bulkiness of the crisp dough are synthetically combined. The preparation method improves the lysine content, reduces the initial water content of the biscuits, and thus achieves the purposes of improving the nutritional value of the biscuits, improving the quality of the biscuits and reducing the production energy consumption.