Ingredients

The following ingredients have 4 Servings
  • 150 g butter (at room temp)
  • 75 g light muscovado sugar
  • 100 g caster sugar
  • 2 eggs
  • 1 tbsp vanilla extract
  • 340 g plain flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 100 g dark choc chips (or chopped milk or dark chocolate)
  • 50 g sultanas (or raisins, currants)

Instruction

  • Beat together the butter, two sugars, eggs and vanilla extract till light and fluffy.
  • In a different bowl stir together the flour, baking powder and salt.
  • Next stir the flour mixture into the butter mixture. I kneaded it together till it all came together like biscuit dough. Sides of the bowl should clean when it is the right consistency.
  • Stir in the choc chips and sultanas and make sure they are evenly distributed.
  • Grease your slow cooker bowl with butter, and cut grease proof paper to fit the base and put it in. Grease the top of the paper too.
  • Spoon the dough into the slow cooker bowl and flatten/press into the sides.
  • Slow cook for 3 hrs on low, with lid on. You may need to switch to high for the last 30 mins.
  • For the last 30 mins leave the lid half open.
  • Take the bowl out the slow cooker and cool for half an hour.
  • Turn the cookie out on to a cooling rack, remove the grease proof paper for the bottom, and slice to serve.