Here's a question about a problem I have with most cracker recipes: That is, following the directions above, I find that --no matter how careful I am-- when I try to transfer the crackers from the mat to the parchment-lined baking-sheet that I usually end up "mangling" quite a few crackers. So what I've been doing is the following: - pre-cut my parchment to fit the baking sheet. - then, when I'm ready to do the final "rolling-out" of the dough, I place the dough on the parchment and roll it out there. - I then do the final cutting "in place". I can then pick up the parchment+crackers and place them on the baking sheets. Now, this takes a little planning. And it really only works for recipes like the one above (i.e. where the crackers shrink during baking) but the end results seem a lot neater. (Also, by cutting the crackers in place, I'm able to more "efficiently" fill the baking sheet.) Does this make sense? Do you foresee any problems with doing things this way?

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