We are open until 6:00 PM
We are open until 6:00 PM
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    IMPORTANT - Please note: We accept bookings with children and infants on any date in Bear Lodge on room by room bookings, or on any date in any chalet if occupying the whole chalet. Also in all chalets for departures on 15, 22 & 29 Dec 2021; 6 & 13 Feb; 27 Mar; 3 & 10 Apr 2022 . Bookings made online outside these parameters unfortunately will not be accepted. 


Off Piste Puds & Cakes - Easter Treats

Wondering how to keep the kids busy during the Easter holidays? How about some baking? Our chalet elves have been testing out new recipes and they've come up with this delicious Peanut Butter biscuit recipe. 

Picture this...

There you are out on the hill and your new super fast chairlift stops. Boo. You swing there for a bit, taking in the view and suddenly remember that little silver foil package in your pocket. Yes! This is one of those moments worth risking perilous glove removal. You unwrap the delight inside. Ahhhhh. A Peanut Butter Biscuit left over from yesterday’s afternoon tea that your thoughtful chalet elf thought you might like to take with you. You do like. You do not share. It’s crumbly buttery goodness suddenly seems to make the view that much brighter, the wind less nippy and the tedious wait as some muppet unravels themselves from the base of the chairlift ahead more bearable. It’s the thing of dreams. No, really, it is a dream because there would never be a peanut butter biscuit left over to be wrapped, because they are too good to ever leave. Doh!

The Recipe

- 200g soft light brown sugar
- 130g soft butter
- 1 egg
- 200g plain flour
- ½ teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- 300g peanut butter

Cream the butter and sugar together until light and fluffy. An electric hand whisk is best for the job. Add the egg and beat in to the mix. Then add the flour, baking powder and bicarb and once that has incorporated add in the peanut butter.

Form a dough and then roughly break into 12 balls. Roll up and then squish into chunky flat rounds. Keep them well spaced or they will spread into each other.

Pop in the oven warmed to 170 and cook for around 12 to 15 minutes. Leave on the tray for five to 10 minutes to allow to firm up. Early removal could leave you with a handful of crumbs. Once firm carefully transfer to a wire rack, make a cup of Earl Grey and then eat. 

Looking for an Easter break?

There's only a few weeks left of the season so don't miss out on your last chance to ski. We've got a handful of rooms left in Morzine for 2 April departures, rooms in St Anton Lech for 9 April and chalets in Val d'Isere for 16 April. 

Enquire Now

Please contact Louise, Jess, Maxine, Cam or Millie if you have any questions.

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