I'm making a custom gingerbread house this year. I've just finished a cardboard template so can work out the surface area. And I'm aiming for 4mm thick, so I know my target volume. But I can't find any recipe that gives the yield in a sensible form. But that I mean what volume of gingerbread I get for a given weight of flour.
Many recipes attempt, and fail, to give an idea of how big a house they make, but always in a thoroughly unhelpful way: "small" - meaningless; "7x10 inches" - no indication of which 2 of the 3 dimensions that refers to, let alone what shape, and you need much more for some designs than others; "or about 20 cookies" - doesn't specify the size/shape of cutter; etc. Last year I ended up with far too much, which either means lots of wastage or lots of extra time spent baking biscuits I didn't really want.
So, for a given weight* of flour, how much gingerbread can I expect to obtain?
* I will never measure dry baking ingredients by volume, but in this case I have even searched recipes that measure flour in cups.