XL cookie with chocolate marzipan and marzipan flowers

This is what I did with the chocolate marzipan that was left over from the chocolate hazelnut cake covered with marzipan. It might look like a cake but it's actually a very large cookie with chocolate marzipan on top with flowers made of uncoloured marzipan. I opted to make shortbread in order for this cookie to be more or less cutable (not sure if this is a word).
Unfortunately I don't now how it tasted because a gave it to a friend for her birthday (still have to get a review about it). But I don't really see how it could not have been good, I mean shortbread and marzipan!

Chocolate marzipan (from Wacky cakes & kooky cookies by Gerhard Jenne)

1 ts corn syrup
165 g marzipan
20 g cocoa powder

Knead the corn syrup into the marzipan. Add the cocoa powder and knead it into the marzipan. Wrap in plastic wrap until needed.

Marzipan flowers

a little uncoloured marzipan
even less chocolate marzipan

Roll out a little bit of uncoloured marzipan until 2 mm (1/12 inch) thickness. Cut out 3 small flowers using a 2 cm (¾ in) flower cutter. Squeeze each petal a little bit between your fingers to get rid of the cut lines.
Roll 3 small balls of chocolate marzipan.

Shortbread (from The Ultimate Cookie Book by Catherine Atkinson)

115 g flour
75 g butter, diced and chilled
35 g caster sugar

Preheat the oven to 160°C (325°F). Line the bottom of a 15 cm (6 in) springform with baking paper. Grease the springform.
Sift the flour in a bowl. Add the butter and stir with a knife until the pieces are coated with flour. Rub them between your fingertips, lifting the mixture and then letting it drop until it looks like fine breadcrumbs. Stir in the sugar.
Knead the dough on a floured surface for about 30 seconds until it is smooth. Press the dough into the springform. Use the bottom of a flat bottomed glass to make sure it is even. Prick all over with a fork. Bake the shortbread for about 35 minutes or until a pale, golden straw colour. Leave to cool in the springform for 5 minutes. Transfer to a wire rack to cool.


Assembly

a little bit of chocolate, any type

Roll out the marzipan until 5 mm (1/5 in) thickness. Cut out a circle with a pizza cutter using the bottom of the springform for the right size. Melt the chocolate. Brush some chocolate onto the bottom of the shortbread (this will be the top). Put the marzipan on top of the shortbread. Brush a little bit of chocolate on each of the three chocolate marzipan balls and 'glue' them onto the flowers. Brush a little chocolate on the bottom of each flower and 'glue' them onto the chocolate marzipan layer.