Step 1

Beat together the butter, two sugars, eggs and vanilla extract till light and fluffy.

Step 2

In a different bowl stir together the flour, baking powder and salt.

Step 3

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.

Step 4

Stir in the choc chips and sultanas and make sure they are evenly distributed.

Step 5

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.

Step 6

Spoon the dough into the slow cooker bowl and flatten/press into the sides.

Step 7

Slow cook for 3 hrs on low, with lid on. You may need to switch to high for the last 30 mins.

Step 8

For the last 30 mins leave the lid half open.

Step 9

Take the bowl out the slow cooker and cool for half an hour.

Step 10

Turn the cookie out on to a cooling rack, remove the grease proof paper for the bottom, and slice to serve.