Mezeshkalach - Hungarian honey gingerbread

[Elizabeth]

Elizabeth, thank you so much for the recipe. gingerbreads come out even plump. immediately soft, but then harden. and reminded me of the taste of one old honey cake from my grandmother's notebook. there the cakes are also immediately myakusinkie, but as they lie down, they are hard, but as soon as they connect with the cream, a miracle happens - tender tenderness comes out. and how your dough helped me out.
acquaintances call me and say - wait forty minutes at your place. I won't have time to bake something. and then the gaze settled on round gingerbread blanks. I smeared them with sour cream and folded them in the shape of a pineapple - less, more, more, less. garnished with whipped cream and chocolate on top. what a yummy it turned out. until it came to tea everything was soaked. taste, aroma, aftertaste. not convey. I will do it again. though I will add lemon juice to the sour cream and, for greater juiciness, I will first smear the biscuits with sour cream and leave them for a while, and then smear them during assembly. in general, thank you very much

[Natkamor]

Natkamor, an unexpected decision! so great that you liked the recipe!
The main thing is that it was delicious, I will have to try it too, so grease it with sour cream, right?

Liz, and you fill them with consistency, as Nastya teaches, at the expense of 10? Do you take 1.5 or 2 for the circuit?

As a rule, I draw gingerbread with a nozzle number 2, small 1.5. Make a double contour, or a double contour, Nastya also advised me that. Another thing is that I mainly draw a large openwork edging, so my fill on the boaka does not go so much. But I had a very thick gingerbread, I experimented with colored Hungarian glaze, and the color came out with spots and completely unsuccessful. So I completely poured it along with the sides, made a double contour and poured it over the gingerbread with a straight icing spoon, because it was big, about 20 cm. It's just that there are fewer bubbles with a nozzle, especially if you fill it with a 1.5-barrel.

means grease with sour cream, right?

I'm not even sour cream, but thick sour cream. because there is enough sweetness in gingerbread. and next time I think to add lemon juice to sour cream. I just filled the circles so that there was glass on the sides. they absorb so quickly and well. While I hoisted the last one and poured it, then on the lower sides there was no longer thick sour cream, but such a thick spread / as happens on sour cream cheesecakes after baking /. in the end, as it stood, the cake was not dry, but it was not wet either. came out such delicate cakes with a thin layer

Make the contour 2, or double contour

Well this is how much icing for filling then you have to bang !?

Lisavette, take
Here are covered with Hungarian glaze ...
brown with the addition of cocoa powder, yellow with the addition of saffron, well, and the red ones are food dye, I hurried and they bubbled up a little, but if everything is done carefully, it turns out a super smooth, shiny surface ... and which with cocoa are additionally chocolate note, I liked it!

Tanya, how shiny and sleek! And cocoa powder was added to the yolk and + milk or boiled in cocoa milk and then added. And how much cocoa per 1 yolk it took for such a color. And on saffron - the same question and more - where is it sold? I had an idea to tint with turmeric, but so far - in the thinking stage.
And yet, write - what recipe is for the gingerbread, what kind of flour is there and whether there was cocoa in the dough, that is, they were light or brownish without glaze.

Oh, girls, and I also experimented with dyes.I dreamed of making the same crimson color as on boots and mittens, but without artificial dyes. I came up with the idea of ​​making Hibiscus tea. He's so vigorous raspberry. I cooked 2 options - a little with milk and boiled with water. Then it cooled down, I poured it into ice molds and froze it in the freezer. I think: Convenient - I threw the cube into a bowl, put the yolk there and let it stand and melt. I mixed and smeared. Yesterday I used a cube of Hibiscus broth on water (about 1 tbsp. L.) + Yolk. The cube is deeply ruby ​​in color. But I was shocked when it melted and mixed with the yolk. It turned out to be something the color of wet asphalt, a dark mouse color, like the screen of my Samsung TV turned off. Well, with this I smeared almost ready-made gingerbread cookies (and before baking I smeared it with milk). After glazing with this gray mass, I returned it to the oven for 3 minutes. I baked gingerbread yesterday, I was constantly distracted, but everyone has a day off, in general, I forgot to put both soda and cocoa in the dough. As a result, the entire surface looks like some bumps, initially pale. After glazing, taking out and cooling, the surface became some type of pearlescent, smoky. I want to decorate the day after tomorrow, and tomorrow I will bake with cocoa and soda, and I will also cut and compare with this. In general, then I'll post it here to show the color.

And how much cocoa per 1 yolk did it take for such a color. And on saffron - the same question and more - where is it sold? I had an idea to tint with turmeric, but so far - in the thinking stage.
And also, write - what recipe is for the gingerbread, what kind of flour is there and whether there was cocoa in the dough, that is, they were light or brownish without glaze.

Oh, Tanyush, it's a pity that you did so badly with karkade. I also thought about it, but it's very sour, and milk + acid are not compatible concepts, and I also know that milk with some natural dyes does not give a very pleasant color ... I tried it with beet juice, but the yolk is still pretty has a rich color, and therefore interrupts the beets ...

Lysine gingerbread recipe - this one Mezeshkalach - Hungarian honey gingerbread, that's why I reported here, I really like it ... for one yolk I gave two steel spoons of cocoa, I sifted it through organza, sowed saffron too, and bought it in the spice department in the market, by weight, you can still use it via the Internet shops to order. And cocoa is the usual "Russia generous soul"
And turmeric has a pungent smell, I would not use it, and it will give a different color ...

Tan, and 2 tbsp. l cocoa for 1 yolk - just mixed and added a spoonful of milk, or somehow brewed cocoa with milk, and then mixed with the yolk? And saffron is the same, and how much is it for 1 yolk?

So I found what colors some natures give. products. Only it is not written whether all of this is edible

Green:
- Alfalfa (light green)
- Cucumber (bright green)
- henna powder (from olive to rich gray-green and brown)
- Seaweed, sage, spinach (light green)

Blue:
- Indigo root (deep blue). Caution: very resistant, may stain the skin!

Purple:
- Alkane dye (initially soluble in oil). Shades from deep purple to muted blue

Brown:
- Cinnamon (beige to brown)
- Chopped cloves, cocoa powder, chopped coffee beans, coffee grounds (brown to black)
- Comfrey root (milky brown)
- Chopped rosehip (from light brown to rich)
- pieces of chocolate (brown)
- Karkade (red hibiscus flowers - purple, lilac)
- Burnt sugar

Beige:
- Milk (from light beige to brown, depending on the fat content and sugar content in the milk)

Grey:
- Poppy seeds (from gray-blue to light black blotches)

Red:
- Beets (muted pink to red)
- Moroccan red clay and pink clay (red-brown)

Peach:
- Chili powder (use with caution - very hot!)
- Paprika (light peach to salmon).Use with caution as it may irritate the skin. Proportion: 2.5-5 ml for 500 g of soap

Orange:
- Carrots (yellow to orange)
- Pumpkin (rich orange color)
- Sea buckthorn oil

Yellow:
- Calendula flower petals (beige-yellow)
- Chamomile flowers (beige-yellow)
- Curry powder (golden to amber). Use with care: may irritate the skin.
- Turmeric (peach to orange)
- Saffron

Blue:
- Chamomile essential oil
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17.12.2009, 17:08 #7
Uliana Tseytlina Uliana Tseytlina is offline
Uliana Tseytlina Avatar
still found)))
How to replace food colors ???

White paint is obtained from powdered sugar, fondant, milk, cream, sour cream, white creams.

The yellow dye is obtained from saffron diluted in warm water, vodka or alcohol. Saffron is a dried stigma of a perennial saffron plant with a very pleasant aroma. The color of the saffron is yellow. Before use, it is dried at a low temperature, crushed, poured with boiled chilled water and after 24 hours filtered through cheesecloth. Saffron is used in the preparation of yeast dough, muffins, biscuits, pastries. Also from lemon zest. Lemon zest is used in the same way as orange zest. The zest is removed from the orange with a knife or a frequent grater, without capturing the white, bitter crust. To flavor jellies, creams, wet syrups or lipsticks, juice is squeezed out of the zest through cheesecloth, and the pomace is used to flavor the dough and fruit fillings. You can rub a clean, dry orange with a piece of sawn sugar, then dissolve this sugar in water or store in tightly closed jars. The zest is also preserved in alcohol or mixed with granulated sugar or powdered sugar. The mixture should be thick, when used it is dissolved in water.

Green paint is obtained by mixing yellow paint with blue. We squeeze the green juice from the spinach, and also pass the spinach through a meat grinder, adding the same amount of water, bringing it almost to a boil and rubbing the spinach through a fine sieve.

The brown dye is obtained from a strong coffee infusion or burnt sugar. Burnt beef is prepared as follows: pour one tablespoon of granulated sugar into a frying pan and heat stirring it over high heat until the sugar turns dark brown and emits smoke while continuing to stir gradually add half a glass of hot water and stir until the lumps dissolve the resulting sticky dark brown solution strain through cheesecloth or strainer and store in a bottle. Stir gently with a long spatula or stick to avoid splashing hot burnt sugar. With insufficient burning of sugar, the color will be weak, and the burnt sugar will curl up into a hard lump and there will be little burnt.

Red and pink colors are obtained by adding juices of raspberries, strawberries, cranberries, dogwood, lingonberries, currants, cherries, red syrups, jam, wine, red cabbage or beets, which are finely chopped, filled with the same amount of acidified water, brought almost to a boil and strain. Carmine, which is dissolved with ammonia and after adding water, boiled until the smell of alcohol, aromatic dissolved in water, disappears.

Orange paint is obtained from a mixture of red and yellow paint, as well as orange or tangerine peel juice.

The blue dye is obtained from the indigo-carmine dye, which is a bluish-black paste that dissolves in water to form a pure blue solution.

Pistachio paint is made by mixing yellow paint with a little blue.

Chocolate paint is obtained by adding chocolate or cocoa powder or mixing burnt sugar with red paint (c)
A source:

[Vei]

Vei, Liza, how thick did you bake this huge 30 cm wedding gingerbread? Did the dough roll out the same 4-5 mm or thicker?

[Ilona]

Ilona, I baked that gingerbread thicker - about 8 mm, and now I would bake it in 1 cm.

[and also note that when, at the beginning of the video, the rolling of the dough is shown, there is a huge layer of soft thick dough on a table well dusty with flour. She rolled this dough and, lifting it, runs her hand under the dough, checks that nothing sticks anywhere, then cuts it out and calmly puts it on a baking sheet. The cut out mold is in flour, so it will not stick, not swell, but rise evenly.]

Pay attention to the color of the dough and baked goods when the trays are removed from the oven. Ready-made gingerbread cookies are light, not fried or brown. By the way, they all have mostly wood-burning stoves, which at one time made a very strong impression on me.
and also note that when, at the beginning of the video, the rolling of the dough is shown, there is a huge layer of soft thick dough on a table well dusty with flour. She rolled this dough and, lifting it, runs her hand under the dough, checks that nothing sticks anywhere, then cuts it out and calmly puts it on a baking sheet. The cut out mold is in flour, so it will not stick, not swell, but rise evenly.
Ilona, also look that this auntie has very thick gingerbread cookies, I roll out the dough of this thickness for gingerbread from 25 cm in size or if I was immediately asked to bake a thick gingerbread.

Liza. I report. The taste of the dough is awesome, customers like it, even a house was baked! But to cover it with glaze, I think it will not work. That's what I did, small gingerbreads already from scraps, that is, with the addition of flour and they are smoother

I still have a lot of test left. Kneaded into 2 portions. do you think it can be rolled straight from the refrigerator? Because 23 degrees at room temperature was very sticky to the hands and table. Or is it better to add flour?

Or is it better to add flour?

it is better to add flour. Do you grease the dough with cream / milk before baking?

Because 23 degrees at room temperature was very sticky to the hands and table.

it should not stick, it is very comfortable in this regard, on the contrary, nothing sticks. Add flour, or dust the table and baking sheet very well. I specially inserted the video above so that everyone could see how much flour is on the table, where the rolling takes place, and the dough itself is soft.

I haven't watched the video, I'm going to work. now while drinking coffee I'll look at least a little. I do not lubricate with anything. I missed this moment?

I do not lubricate with anything

look at the recipe again, there are photos and comments below where I show gingerbread cookies, smeared with 10% cream and not. Those that are oiled are very smooth.

Lubricate the gingerbread with cream or coffee with cream (you can use milk), the fatter the cream, the better it smears and the gingerbread becomes smooth and shiny.
In this photo on the left, the gingerbread cookies are not smeared with anything, they turned out to be slightly uneven, although this is not always the case and is not at all smooth:

it is best to take 10% fat milk or cream (30% are not suitable, it is better to dilute them with water or milk!)

The 3 gingerbreads on the left are not smeared with anything, and they turned out to be somehow wrinkled, and the rest I smeared with 10% cream, they are smooth and shiny enough, but not lacquered like pies smeared with yolks.

Here I am! Similar to mine in the photo on the left. This is carelessness due to lack of time ... I'm always in a hurry

Lizok! Thanks for the video! Very interesting, and aunty is so calm! I already envy! She is smart, but of course I don’t understand what she’s saying, but it’s nice to listen :)

Liza, I don’t grease anything either, but I don’t have such a pimpled one ... Everything is like in the video from my aunt, but ... but a swelling suddenly somewhere in a bump can easily happen. Show that you have nothing ... Well, I immediately condemn such people to be eaten But if on a small gingerbread it is like that, then figs with it, but on a large one I would not want to. Let's just say, I'm not sure that there will be 100% gingerbread yield.

Elizabeth! Namesake! Thank you very much for the recipe, the dough is convenient, pliable, the gingerbread is delicious, I only managed to hide it))))). This is a photo of those who remained, the rest flew away. I baked the gingerbread cookies, at first I did not smear them with icing, they lay down for a week, probably, and then (at my own peril and risk) I separated the yolks from the whites, icing from the whites, and the glaze from the yolks, and into the oven at 170 minutes for one and a half ... normal, not softened, just as dry and remained as they cooled down.I also want to add about the dough, they asked for a honey cake .... I made up my mind from this dough (it was too tasty), though without spices, cream sour cream, nuts. According to the reviews, it turned out very tasty !!!
Thank you!!!

Liza, I forgot to say that before baking, the dough is greased with an egg, you can see it in the video, though Zsuzhanna does not say specifically with yolk or protein, it looks very likely that this is both, a little beaten.

[Sahara]

Sahara, Lera, did you see in the video that the cockerel was lubricated only in a few parts? Possibly with dye. But the baked cockerel did not appear anywhere else.

Ale, no, the cock is completely oiled, just for conveyor work there is such a trick - first lubricate all the products in one direction, for example, only the cock's tail, the head to the other side, then down, this is done in order not to waste time to turn the brush for every gingerbread.
She says that smearing with an egg is the first step in decorating, she also mentions natural dyes, that at first they tried to use juices of fruits and berries to tint icing, but customers did not like such gingerbread, they were not so bright and beautiful and did not sell well.
What is covered before painting is not voiced, but most likely it is a colored varnish on the yolk.

Lera, wow, you would never have guessed about smearing in one direction.

before baking, the dough is greased with an egg, you can see it in the video, though Zsuzhanna does not say, specifically with yolk or protein, it is very likely that this is both, a little beaten.

I do not like to grease gingerbread with an egg before baking, I tried different options. Marty wrote to me what to grease with coffee with milk. Aniko has options from water to cream to egg, but my favorite is full-fat milk or 10% cream.

I, too, was going to try slicks, otherwise I somehow get a lot of eggs: before baking and even after.
I think it may crack over time.

nuuu, fsøyo ... I kneaded the dough, in a week I will bake, and even cover with Hungarian glaze
Thank you Lisa for the recipe and congratulations on the awards!

Lisa, I baked everything from a new batch of batch that I found out from you on Facebook the other day. I want to say that the dough (both this and from Gerda) barely saved from the cat. She sTsuko I decided to steal it from me. it damn weighs more than her go, and she drags. I tore the whole package from one side, then I had to sacrifice a piece ... I would kill it, but I love her so ...
Well ... On Makfa I got a steeper dough. Even perhaps more dense than in the video ... especially when you roll out from the scraps for the second time. There were no bubbles anywhere. I made a thick rolling, but for some reason the gingerbread cookies did not come out more magnificent, the same powder as with ordinary rolling. But I noticed that for some, after baking, the middle falls off a little. Why? It seems like everything is baked, because they are rosy. Maybe my oven is dispensing tempera. more than 180 and need to be reduced? (As an option). But it tastes the same, the same.

And today I got a huge bubble on a large gingerbread (stand under the house) and there were small ones on small ones. This was the first baking tray. I did not add flour. I smeared it with homemade milk. In my opinion, I know the reason - a poorly heated oven. Because the rest were baked smooth.

Not ... I didn't depend on the oven. And yesterday there was not a single bubble, although I warmed up not to 180, but to 130 from the blind, damn it ... I noticed the first batch in the middle of baking ... I put it right as it should and turned on the convection, so that it would be hotter for them until will warm up. Well ... Nobody was bloated. Still, I think the flour was not enough that time.

Maybe not the temperature Now I looked at it in daylight, the rest are also not very smooth. Round already with the remains of the very last, that is, there is more flour there. and I turned the big one over and pressed it down

[ledi]

ledi, Vera, do you knead the dough well? and in the basic batch, and then before baking?
I don’t understand what’s wrong with them, they should not look like that ...In the last photo, in principle, normal, although my creamy gingerbread cookies are ABSOLUTELY smooth.

The main batch is not very good, as it sticks strongly. Lisa, I'm a bad student! Now I checked the task: girl_blum: I quote: "The next day, knead the dough again and leave to rest for a couple of hours." I didn’t knead it. It rested immediately after the refrigerator for a couple of hours. And then I kneaded and rolled out a piece. And I also admit that I have sugar instead of powder. I decided to save money. but I beat the sugar with eggs gradually until it melted. But I will not give up on this recipe and next time I will correct my mistakes.

Vera, look at another moment here. The recipe contains a variant with the dough aging after kneading overnight at room temperature on the table, then the next day the warm dough intervenes and is again set aside to rest for a couple of hours. Although initially the dough needs to be kneaded well with at least half of the flour. That is, you still thoroughly knead such a thick sticky porridge with a spatula, and then gradually introduce the remaining flour.
But it is even better to bake not the next day, but after a week and then keep the dough in the refrigerator for this time. But after the refrigerator, the dough is cold, and therefore it is impossible to knead it. So in any case, it must first heat up, and then knead it.
Do you have HP? Maybe it's better to knead in it just to recalculate the maximum allowable amount of flour and dough for your model. You seem to be mixing it badly with your hands.

I knead with Bosch and immediately into 2 portions, but all the flour does not fit, I feel sorry for the combine. Then I add the remaining flour and knead with my hands until all the flour is mixed in and that's it. It cools down, put it in the refrigerator in a bowl and cover it with foil. On the day of kneading, I never bake, maybe on the third day I baked. I take out the dough as needed (if I bake that day) a few hours before baking, I can get it in the morning, bake it after lunch. I take it all out at once. Maybe I shouldn't get everything. I don't know. Then I tear off pieces of dough with my hands, knead them into a bun so that they are smooth and roll them out, when rolling out the dough layer is smooth, does not break. Perfect. Do you remember I showed you a photo of my cracked gingerbread, which I could not roll out, then everything is super with your recipe. And in principle, I am satisfied with the baking, but I want to try to cover it with glaze and I think that it will accentuate the unevenness.

I want to try to cover with glaze and I think that it will emphasize irregularities.

to be honest, even with irregularities, you can pick up such an icing pattern that will beat and hide everything. Another thing is that they should be smooth ... And how much time do you knead with Bosch?
and try to grease with 10% cream, and do you have a gingerbread blank cut out of the dough sticks on the baking sheet or not?

Liza did not time it. Well, I poured flour on the sly, so that it would stir, the flour remained intact about a fourth. In general, the combine does not knead for a long time. Yes, gingerbread sticks, although I flour well. Where there is less flour there and stick. When I take it off, even flour remains on the back side, then I sweep it away with a brush.

Liza, and I have baked a new batch for a long time, I don’t remember the current report or not, it seems that I wrote to the FB. In short, everything worked out smoothly for me, but everything stuck to the baking sheet, I need to buy a non-stick one, I just can't get to it. Some of them glazed with yolk, as you taught. Liked! Only now there is no time to paint, even cry! What ha ha attack? How do I get orders for gingerbread ... Aising has already littered the same !!! It's a shame, why did I just panic through the organza in vain? This is surprising to me. One gingerbread does not dry in any way from the bottom. everything is soft and soft and the facial is hard. I would have smashed all of them with the kids for a long time, it remains that when a hand reaches for them, the brain turns on - they need to be restored! now you will not bite! "Well, I pass by)

[Ilona]

Ilona, that's great that you already get them smooth, here for sure - the more you bake, the better the result will be)))
I already told you that I have a non-stick baking sheet made of ikea, I am very pleased with it, I want to buy a couple more, but I just can't get there.

Lisa, I'm reporting! Here is decorated with the gingerbread cookies that are higher in the pictures. All is well, thank you very much for the recipe for the dough and glaze. After the glaze, they are so smart! But with me, as always, not everyone else. The glaze seemed to be not liquid, it smeared the barrel in my hands, but it glass a little on the baking sheet and they stuck, and when I took them off I deformed the bottom: girl_cray1: I probably applied a lot of glaze, I tried to avoid anointing from a silicone brush. I want to try to put it on parchment next time. I also don't like the floured baking sheet. In places where there is less flour, they stick strongly, where there is more flour, then it remains on the gingerbread and then the flour must be swept away, and this is all the time. I used to grease the baking sheet with vegetable oil or lard and they themselves flew off the baking sheet. Probably I will continue to do so. Here are my gingerbread valentines, so to speak, the beginning. Size 11 cm, edge thickness 1 cm, thicker middle. Rolled out about 5 mm (+ -) Lisa, the glaze color appears brightness the next day or did it seem to me? That on the second day they got brighter

Yes. I forgot to write, I have already baked gingerbread from a new batch. I added 50g of flour per serving. There were no bubbles and the smoothness suited me, not perfect, but I like it. The most interesting thing is when I began to knead the dough, which was rested after the refrigerator, it began to crack, I was frightened and upset, but then it rested again and rolled without cracks. You can say it didn't stick to the table and to your hands too.

They turned out to be smart!

[ledi]

ledi, The gingerbreads are wonderful - just handsome !!!
you see, she added flour, and it went. If you are satisfied with the result with a greased baking sheet, then do so.
In my opinion, the color of the glaze does not change over time. And I do not apply the glaze with a silicone brush, but with bristled or artificial hair. This makes the result better.

And here the girls told me that there are wonderful Teflon mats, not silicone, but Teflon mats for baking. They bake on them without the slightest sticking and the difficulties of removing the cakes for the milk girl and the gingerbreads are also removed well, not like silicone. He took off and immediately laid out the dough again, that is, even crumbs do not remain like on silicone, and you do not need to wipe or wash anything in order to put the next cake. I want such a thing. But I don't know where to buy.

liz, and again, with gratitude, from the remnants of the dough, I again rolled out a cake, cut into strips and baked. sour cream mixed with a little powdered sugar and 1-2 tablespoons of lemon juice. and collected the logs like a cake. for the night in the refrigerator and enjoyment) thank you

[Natkamor]

Natkamor, great! Thanks for "thanks

Ilona, Ilona in VTK sell such linear meters, the price is from 450 rubles / m. Luda Huska uses these for biscuits. They are reusable and convenient, I agree.

And here the girls told me that there are wonderful Teflon mats, not silicone, but Teflon mats for baking. They bake on them without the slightest sticking and the difficulties of removing the cakes for the milk girl and the gingerbreads are also removed well, not like silicone. He took off and immediately laid out the dough again, that is, even crumbs do not remain like on silicone, and there is no need to wipe or wash anything in order to put the next cake. I want such a thing. But I don't know where to buy.

Ilona, ​​these are very comfortable rugs. I refused to use silicone ones for baking at all, I only cut them into pieces when I do something with a wheel or cuttings (due to springing it turns out easier).
They are on sale in many places, but not cheap.
It is most profitable to buy them for the cut.
Take a look at the candy store.
🔗
The one that is of higher quality at 450 rubles, but some are satisfied with the fact that at 150 rubles.True, the sellers recommend that 150 each, more for freezing, and not for baking, because someone complained to them that the baked goods on the tape stuck.
Only with a glue base, girls are not advised to take.

Girls, thanks !!! And meya is embarrassed that a friend has them, as it were, half transparent and you can put a sheet with a crumbled circle / square of the required size under them, and spread the dough right on it. And in the VTK in rolls I look, it seems they do not seem translucent from the photo?
Lizok, forgive that we have gone a little aside.

Ilona, ​​most likely they are not transparent.
I’m generally black.
However, they come in different thicknesses, and it is possible that such a trick will pass on thin light ones.
By the way, if you take a cut in a confectionery store, then they still sell at least a meter.
Just enough for you to cut circles of all common sizes and there will still be a sheet on the baking sheet.

I bought a long time ago in the White Cat for a lot of money a small Teflon one on a baking sheet the size of a sight with icing on it to draw, it is just translucent.