What has been your experience with building gingerbread houses or anything else? Do you have different formulations for different applications? Have you ever combined gingerbread with other bakings for constructions - cookies or other sheets of baked materials? What are your criteria for thickness of the gingerbread - thin for short, thick for tall?
Have you used any variants of royal icing or something else to hold them together, assuming that the entire thing needs to be edible?
Pastorio