Scones, layer cakes and the smell of Christmas at Brikk on the North Bank
Brikk on the North Shore is the flagship of this bakery, as it is the largest in the chain. Christmas colours the bakery, and Oddur Smári Rafnsson shares with us a recipe for speciality sweets.
Brick on the North Bank
The Christmas season colours the bakery Brikk, although sourdough and salads characterise it as before. Brikk is on the North Bank.
„You could say the place is our flagship, as it's the largest,“ says Oddur Smári Rafnsson, one of the three owners of Brikk. The other two are Einar Hjörvar Benediktsson and Davíð Magnússon. The branches are in Kársnes and Dalveg in Kópavogur, and the newest one is on Háteigsveg in Reykjavík.
„We started out with the idea of creating a small, sweet bakery. Then the reception was much better than we had expected. We have been in constant development since 2017,“ says Oddur, who grew up on Holt in Hafnarfjörður, from the large Hafnarfjörður family of Siggi Þorláks.
Christmas is approaching, so it's worth asking if they change Brikk? „Yes, we bake biscuits, suitors, Christmas snails and Christmas clatters. And this year the layer cake will be vegan,“ he says, looking forward to the Christmas season.
Opening hours
- Mon – Fri, 08:00 – 16:00
- Sat – Sun, 09:00 – 16:00
Specialities
Butter 300 g
Icing sugar 166 g
Eggs 2.
Cake flour 470 g
Salt 7 g
Baking powder 7 g
Vanilla drops 7 g
Method:
Cream the butter and icing sugar together until light and fluffy. The eggs are added, one at a time. Next, the rest of the dry ingredients are mixed in, mixing gently.
Shape the dough into logs about 3 cm in diameter and freeze. Cut into slices about 1.5 cm thick and arrange on a baking tray. Bake at 180°C with fan ventilation for 20 minutes.
It's good to dip the cakes halfway in chocolate and decorate with nuts.
Hafnarfjörður Christmas Magazine 2024 – online edition:
The Christmas magazine is available at all our museums and swimming pools. Also at the customer service desk.
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