I think so. It would take a bit of practice. Don't cut square bricks, make them slightly rounded, larger on bottom. I would simply deform them between my fingers.
The trick is to learn how much they expand. You want the bottom to connect but the top stay separated - even so slightly. I think 1/8" between the individual bricks is about just right. Even if the bricks should expand more than you expect, you would get an uneven area where the individual bricks are still visibly separated. But make a practice run.
Or you can go with your idea, but in this case I would bake the bricks already cut. The RI would hold even cut gingerbread - after all, we often go with knife after baking and correct the parts for gingerbread house, but you would need to cut many brick when the gingerbread is still hot. I would roll out the dough on parchment paper, go with pizza wheel over it and cut the individual bricks, removing strips of dough between the rows and columns. Did you understand what I wanted to say?
The trick is to learn how much they expand. You want the bottom to connect but the top stay separated - even so slightly. I think 1/8" between the individual bricks is about just right. Even if the bricks should expand more than you expect, you would get an uneven area where the individual bricks are still visibly separated. But make a practice run.
Or you can go with your idea, but in this case I would bake the bricks already cut. The RI would hold even cut gingerbread - after all, we often go with knife after baking and correct the parts for gingerbread house, but you would need to cut many brick when the gingerbread is still hot. I would roll out the dough on parchment paper, go with pizza wheel over it and cut the individual bricks, removing strips of dough between the rows and columns. Did you understand what I wanted to say?
