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