Make your gingerbread dough and roll it out. Cut around your templates and transfer the pieces to a lined baking tray. Leave enough space around them that they won't expand into each other. The bigger pieces will expand more than the smaller pieces and thicker pieces expand more than thinner.
To make a stained glass window, cut a small section out of the wall. Crush a boiled sweet in a pestle and mortar and put the pieces into the gap. It will liquify in the oven and then set again when the biscuit is cooling.
Cook your gingerbread pieces. Make sure they are well cooked, they will have started to darken in colour slightly. If they are undercooked they may bend when you're building.
When the pieces come out of the oven, they will be soft, so use this time to trim them up, using your templates, if they have expanded. Leave until they are completely cool.
The best glue, especially if you're doing a winter scene, is royal icing, as it sets hard. Make it up as thickly as possible.
I cover my board with a layer of fondant icing, but you can stick your pieces to the board direct. You could cover it with royal icing, but you would have to work fast before it dries.
Start with your walls. Spread or pipe a thick layer of icing along the base and sides. Stick this wall to the board. Pipe icing onto the base and sides of the next side, and stick it against the first side. Jam jars will come in handy here to hold the walls in place.
I pipe a thick line of icing into the corner you have constructed and push a chocolate finger into it to give extra grip between the walls. You could also put them along the base of the walls.
Add walls three and four and leave to set.
When adding the roof, pipe a thick layer of icing along the top of the walls, and along any point the parts of the roof will meet. Add the roof and use a jam jar or something similar to stop it slipping while the icing sets. You can then decorate with a wide variety of sweets and coloured icing.