Nina Nixon


I'm Nina, a photographer, film maker and forever wanderer.  Passionate about nature, the great outdoors and all of life's adventures.  This is the place where I keep all my 'field notes'

Wild Rumpus

                                       All words & photography © Nina Nixon

                                       All words & photography © Nina Nixon

To celebrate the nations love of Maurice Sendaks book 'Where the Wild Things Are' we've been joining in with the national campaign

The Big Wild Rumpus

Our has been to make Max crown biscuits.

Baking has always been a popular art form in our house and it felt like a perfectly fitting way to get involved and honour the re-release of such a fabulous book that we've read many times over, dressed up and acted out, in our own special way.

The recipe we opted for was a good old fashioned shortbread.  The cookie cutters were sourced from eBay and came as a set of three as we wanted perfect points for our crowns.

// Shortbread recipe \\

500g butter

200g caster sugar

500g plain flour

250g semolina or rice flour

Preheat the oven to 160° C // gas mark 3.  Cream the butter and sugar - I used my kitchen mixer rather than do it by hand.  Sift the flour and semolina together then gradually add it to the butter and sugar mixture, until it binds together and forms a dough.

Wrap in clingfilm and chill for one hour.

When you are ready, roll out your dough on a floured board and cut to your desired shape.  Roughly 6mm thick. Otherwise they cook too quickly and burn. Place your shortbread on a tray lined with baking parchment and bake for 15-2- minutes. Set aside to completely cool.     

We opted for gold glitter and popping candy to decorate our crowns and used a stiffish icing mix as our glue.  

With our cookies made there is just one more thing to do.

'Let the Wild Rumpus...BEGIN!!!'