Take two pieces of parchment paper or two large freezer zip lock bags and roll out each sandwich thin to about 1/4 in thickness between them. The mixture is fragile and sticky. Use a spatula to loosen the ends and then turn the parchment paper upside down to transfer the thin to the baking sheet.
Bake for 14-15 minutes or until the edges start to brown.
Let cool on the baking sheet for a minute and then transfer them to a wire cooling rack, consume immediately.