1 cup all purpose flour
3 tbsp white sugar
pinch salt
1/2 cup chilled unsalted butted, diced
Lined bottom and sides of 8-inch square baking pan with parchment paper. In food processor, pulse together flour, white sugar and salt, add butter and pulse until in texture of slightly coarse meal, Press evenly onto bottom of prepared pan, bake in centre of 350F oven until set and light golden, about 18 minutes. Remove from oven.
Topping:
2 eggs
1/4 cup corn syrup
2 tbsp dark rum
1 cup packed dark brown sugar
2 tbsp all purpose flour
1 tsp ground ginger
1/4 tsp cinnamon
1 cup whole salted roasted peanuts
1/2 cup chopped salted roasted peanuts
1/3 cup toasted white sesame seeds
Whish together eggs, corn syrup and rum, whisk in sugar, flour, ginger, cinnamon. Stir in whole and chopped peanuts and Sesame seeds. Spread over baked base in pan, bake in centre 375F oven until centre is slightly jiggly but softly set, about 22 to 25 minute
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