Cream together butter and sugar.
50 g margarine, 50 g caster sugar (superfine sugar)
Mix in honey.
1 tsp runny honey
Lightly beat the egg then mix it in. Add the vanilla extract.
1 egg, 1 tsp vanilla extract
Then add the dry ingredients and mix well.
50 g plain flour (all-purpose flour), 1 tsp baking powder, 90 g oats, 40 g raisins, 1 tbsp cinnamon
Grease and line your slow cooker pot with either a cake case or greaseproof paper with slits cut in the side so it fits nicely.
Pour the mixture in and press down so it is even.
This recipe fits a 3.5 l slow cooker. Double for a larger one.
Cook on high for 1.5 to 2 hours until crisp and firm.
Remove the pot and allow to cool.
Place on a cooling rack to cool fully - it will also harden more.
Slice as required. Store in an airtight container.