Working while the dough is still a little warm, divide into 8 equal portions, putting aside and covering with a kitchen towel to prevent them from drying out. Working with one piece at a time, put a ball of dough onto one of the prepared pieces of baking paper, lightly flour and roll until they are very thin and just a little bigger than the template. Trim back to the 23cm circle and put the trimmings aside. Once you have rolled out as many as you can fit in the oven at once, bake for 8-9 minutes or until slightly firm to the touch and browning slightly around the edges. The finished cakes will be like gingerbread biscuits but with a little more flexibility. Slide the discs onto wire racks to cool and continue until all the discs are baked. To finish, bake all the scraps on a baking-paper-lined tray for 10-12 minutes or until fully dried out and a little crisp, plus a shade darker than the discs.